Corn Dog Muffins

          

An easy way to make the favorite treat from the fair. You can substitute cocktail wieners for hot dogs.

Original recipe makes 18 muffins

Ingredients

2 (8.5 ounce) packages cornbread mix
2 tablespoons brown sugar
2 eggs
1 1/2 cups milk
1 cup grated Cheddar cheese
9 hot dogs, cut in half

  • PREP

    10 mins

  • COOK

    14 mins

  • READY IN

    24 mins

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease muffin tins.
  2. Stir together the cornbread mix and the brown sugar in a large bowl. Whisk the eggs and milk in a small bowl until smooth. Fold the eggs and cheese into the dry mixture until moistened. Spoon mixture into muffin tins until 2/3 full. Add 1 hot dog half to each muffin.
  3. Bake in a preheated oven 14 to 18 minutes, or until golden brown.

Nutrition

Calories: 246 kcal
Carbohydrates: 21.4 g
Cholesterol: 48 mg
Fat: 14 g
Fiber: 0.2 g
Protein: 8.3 g
Sodium: 806 mg