Mini Corn Dog Muffins
The original Mini Corn Dog Muffins! These fun and poppable bites are perfect for snack time, dinner, or game day, and are a hit with kids!
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 48 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/2 cup melted butter
- 1/2 cup sugar
- 2 eggs
- 1 cup buttermilk
- 1/2 teaspoon baking soda
- 1 cup gluten free cornmeal
- 1 cup gluten free baking flour blend WITH binder (or all-purpose flour if not gluten free)
- 1/2 teaspoon salt
- 8-10 all-beef hot dogs (cut into 1" bites)
Instructions
- 1
Preheat oven to 375 degrees. Combine butter and sugar in a bowl then whisk to combine. Add eggs then whisk to combine, and then add buttermilk and whisk to combine.
- 2
In a separate bowl, whisk together baking soda, cornmeal, flour, and salt then whisk into the wet ingredients in two batches.
- 3
Spray a mini muffin tin very well with non-stick spray then spoon 1 Tablespoon batter into each mini muffin cup. Place one hot dog bite into the middle of each cup.
- 4
Bake for 8-12 minutes or until cornbread is golden brown. Cool in mini muffin tin for 5 minutes before serving. Store leftovers in the refrigerator then re-heat for 20-30 seconds before serving.