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Baking · Gluten-Free · Recipes · Mini Corn Dog Muffins (Gluten Free…or Not)
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Mini Corn Dog Muffins (Gluten Free…or Not)

The boys didn’t have school today….so I thought it would be a good time to try out these little gems! Made ours gluten-free with the help of Pamela’s Baking Mix…but of course if you don’t need to go that route…good old fashioned flour will suffice! Sten (aka…pickiest eater in the world) had a few and thought they were OK.

Kell, my GF son, pretty much ate all the rest! lol. Suffice it to say…he was a FAN! OK…I ate a few too. I couldn’t resist the slight sweetness of the cornbread paired with the salty little hot dog bites! YUM!

Mini Corn Dog Muffins

Makes 48 mini muffins
Adapted from: Iowa Girl Eats

Ingredients:

  • 1/2 cup melted butter
  • 1/2 cup sugar
  • 2 eggs
  • 1 cup buttermilk (I used 1 cup milk & added 1 tsp. cream of tartar)
  • 1/2 teaspoon baking soda
  • 1 cup cornmeal
  • 1 cup all purpose flour (I substituted Pamela’s Gluten-free Baking Mix)
  • 1/2 teaspoon salt
  • 8-10 all-beef hot dogs, cut into 1″ bites

Directions:
Preheat oven to 375 degrees.

First thing I did was mix up some homemade “buttermilk” so it could sit for a few minutes. (Just add 1 teaspoon cream of tartar per 1 cup milk, stir, let sit for 5 mins or more.) If you’re not familiar with cream of tartar, you’re not alone. A lot of people are not aware of this magical ingredient. Cream of tartar can be used in cooking and cleaning so be sure to have it around the house at all times.
Combine butter and sugar in a bowl, and whisk to combine.
Add eggs and whisk to incorporate. Add buttermilk and whisk.
In a separate bowl, combine baking soda, cornmeal, flour, and salt, and stir to combine.
Whisk into wet ingredients.
 
Spray a mini muffin tin with non-stick spray, and spoon 1 Tablespoon of batter into each mini muffin cup.
These are our favorite hotdogs. 🙂
Place one hot dog bite into the middle of each cup. Bake for 8-12 minutes (oven temperatures vary), or until cornbread is golden brown. 
 
Cool in mini muffin tin for 5 minutes before serving.  (In retrospect, I should have cut the hot dog pieces a titch longer because some of them got “buried” in cornbread.)
Store leftovers in the refrigerator, and re-heat for 20-30 seconds before serving.
A tasty little bite!
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    Hi, I’m Jillee!

    I believe we should all love the place we call home and the life we live there. Since 2011, I’ve been dedicated to making One Good Thing by Jillee a reliable and trustworthy resource for modern homemakers navigating the everyday challenges of running a household. Join me as I share homemaking and lifestyle solutions that make life easier so you can enjoy it more!

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