I don’t know very many kids that don’t love corndogs. My kids would eat a Sonic corndog every day if I let them. They do have one every once in a while but they know it’s more of a “sometimes” food. We call something a “sometimes” food when it’s a food we shouldn’t eat on a regular basis, but it’s okay to enjoy every once in a while. I actually used to buy the boxes of frozen corndogs from the grocery store but since I don’t do that anymore I came up with these corndog muffins as a healthier alternative.
These corndog muffins are a winner with my kids and super simple to make. All you have to do is mix up a batch of cornbread batter, cut up the hot dogs, put the ingredients into a muffin pan and cook. Serve with some vegetables and/or fruit on the side for a balanced and quick dinner. It doesn’t get any easier or more kid-friendly than this! My husband and four year old like dipping theirs in mustard while my seven year old and I like dipping ours in ketchup. Actually, the boys pulled the hotdogs out of theirs and ate them first and then they ate the cornbread. Either way, they asked for seconds!
Most of the corndog recipes I’ve seen are made in mini-muffin pans. I think that would work really well but I have a big problem with my muffins sticking to my pan (even when greased) and I haven’t seen any non-stick baking cups in the mini-muffin size. That’s why I use the regular size muffin pans for this recipe. I’m all about easy clean up and there are several options for non-stick baking cups in the regular size. I have fallen in love with these parchment paper baking cups. NOTHING sticks to them. I love parchment paper for baking so when I saw these I knew I had to try them. They have not disappointed yet. I have seen them at my Target store but haven’t looked anywhere else. They might be available at your local grocery store too.
- 6 Hot dogs
- 1 Batch cornbread mix (see notes section below)
- Parchment paper or foil baking cups
- Ketchup or mustard for serving
- Preheat oven to 400 degrees.
- Cut the 6 hot dogs into thirds to make 18 pieces.
- Prepare the cornbread batter.
- Line your muffin pan(s) with 18 liners. I like to use parchment paper liners or foil liners for easy clean up.
- Put one hot dog piece in the center of each liner.
- Scoop one heaping tablespoon of cornbread batter and pour on top of each hot dog piece.
- Cook for 10-12 minutes, or until muffins are done.
- Serve with ketchup or mustard on the side.
1/2 cup cornmeal
1/2 cup flour (I used white whole wheat)
1/2 T baking powder
1/2 tsp salt
1/2 cup milk
2 T honey
2 T butter, melted and cooled
Combine dry ingredients in a medium mixing bowl. Mix the wet ingredients together in another bowl. Slowly add the wet ingredients to the dry, being careful not to over mix.
These can also be made into 20 “mini” corndog muffins. Just make the cornbread mix and put 1 T in each hole of a greased mini muffin pan. (I greased mine by melting a teaspoon of butter and brushing it in the muffin holes.) Cut four hot dogs into five pieces each to make 20 pieces. Press the hot dog pieces into the muffin mix. Cook at 400 degrees for 7 – 8 minutes.
Real Food Tips:
- Look for nitrate free or uncured hot dogs. If you can find organic that’s even better. I used Applegate Natural Uncured Beef Hotdogs.
- Use whole wheat or white whole wheat flour if possible.
- When buying cornmeal, keep in mind that many brands are processed and not whole grain. If you see degerminated corn, enriched corn, corn flour, or just plain cornmeal in the ingredient list that means it is not a whole grain product. In order for it to be whole grain, the ingredients should simply say whole grain corn or whole grain cornmeal.