Muffin Tin Corn Dogs
Muffin Tin Corn Dogs are an easy, kid-friendly dinner or snack made with hot dogs and cornbread baked in a muffin pan. Perfect for busy weeknights, lunches, parties, and freezer-friendly meal prep.
Servings: 24 Mini Muffins
Ingredients
- 2 boxes Jiffy Corn Bread
- 2 Eggs
- 2/3 Milk
- 6 Hot dogs (diced)
Instructions
- Preheat oven to 400 degrees. Prepare a mini muffin tin with nonstick cooking spray and set aside.
- Whisk together cornbread mix with eggs and milk until smooth. (If using a different brad read the box and prepare your cornbread according to package directions)
- Fill your prepared muffin tin 3/4 way full with your cornbread mix. Add diced hot dogs to each muffin. Bake for 8-10 minutes or until muffin dough is cooked and a toothpick could come out clean.
Notes
Storage and Reheating
Refrigerator
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezer
Freeze completely cooled corn dogs in a freezer-safe bag or container for up to 3 months.
Reheating
Microwave individual corn dogs for 20–30 seconds, or reheat them in a 325°F oven or air fryer until warmed through.
Nutrition
Serving: 2g | Calories: 198kcal | Carbohydrates: 26g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 60mg | Sodium: 404mg | Potassium: 96mg | Sugar: 6g | Vitamin A: 105IU | Calcium: 63mg | Iron: 1.4mg