Real Recipes From Real Home Cooks ®

cheddar corn dog muffins

Recipe by
Marge Taggart
The Villages, FL

Better than your usual store bought frozen corn dogs. These are fresh, moist & quick to make. Also a kid friendly recipe for lunch/brunch or after school snacks. MY VARIATIONS: Use sliced Chicken hot dogs (my favorite), sliced beef hot dogs, or lit'l Smokies smoked sausages; About 1/2 teaspoon fresh chopped Jalapenos (Optional); bake all in greased muffin pan for a nice crispy crust, and brush tops of corn dogs with melted butter after baking. Serve warm.

yield 9 serving(s)
prep time 5 Min
cook time 15 Min
method Bake

Ingredients For cheddar corn dog muffins

  • 1 pkg
    (8-1/2 oz.) cornbread/muffin mix
  • 2/3 c
    2% milk
  • 1
    egg, lightly beaten
  • 5
    turkey hot dogs, sliced
  • 1/2 c
    shredded sharp cheddar cheese
  • 2 Tbsp
    finely chopped pickled jalapeno (optional)

How To Make cheddar corn dog muffins

  • 1
    Preheat oven to 400 degrees. Line nine muffins cups with foil liners or grease nine nonstick muffin cups. Combine muffin mix, milk and egg; stir in hot dogs, cheese and, if desired, jalapenos.
  • 2
    Fill prepared muffin cups three fourths full. Bake 14-18 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers.
  • 3
    FREEZE OPTION: Freeze muffins in resealable bags. Microwave each on high 30-60 seconds or until heated through. RECIPE courtesy of Taste of Home/Simple