I saw this idea for corndog muffins on Money Saving Mom. Although there was a link to her cornbread recipe and she did tell how she turned it into these muffins, I wasn’t 100% sure if I was doing it right. They turned out just great, though, so I’ll share with you all how I made them. I wasn’t sure how many muffins this recipe was supposed to make or how long to bake them, so my first batch wasn’t as successful as my second. 🙂
These really are fantastic and I’ve eaten far more than I should! They are like corndogs on a stick only way easier! 🙂
1/2 pound of hotdogs (for me, that was 5 Oscar Meyer hotdogs)
1. Preheat oven to 400 degrees Fahrenheit and prepare the Honey Cornbread recipe, disregarding the baking directions.
2. Chop the hot dogs into small chunks/thin slices.
3. Grease 24 muffin cups. Fill each section about half full so that all the batter can be evenly distributed into all 24 cups. Sprinkle several pieces of hotdog into each cup. When you’ve evenly distributed all the hot dogs, use a spoon to push the hotdog pieces under the batter.*
4. Bake for around 12-15 minutes or until slightly browned.**
** Check partway through the baking time! 🙂 Mine got kind of dark because my oven runs hot and I really have to keep tabs on it.
I really love these warm! I froze some for using in lunches later, and wrapped the rest in plastic and put then in the refrigerator. They are good plain, or with typical corndog condiments: mustard is my choice!