Mini Corn Dog Muffins

These mini Corn Dog Muffins are a delicious, bite-sized, kid-friendly snack or dinner! 

Tastes just like real corndogs, but easier to make with just 5 ingredients and no frying!


– JIFFY Corn Muffin Mix – milk – egg beaten – butter

Preheat oven to 400°F and spray a mini muffin pan with non-stick cooking  spray. You'll need one pan with 24 cups, or two small pans with 12  cups.


In a medium mixing bowl, stir together the JIFFY mix, milk, beaten egg, and melted butter just until combined. Do not overmix.


Pour the cornbread mixture into each of the 24 wells of the muffin tins,  leaving a little room at the top so it won't overflow when you put a  hot dog piece inside.


Place one piece of hot dog in the center of each muffin and press down about halfway into the batter. Bake for 9-12 minutes at 400 degrees.


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