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Corn Dog Muffins

  • Prep Time:
    10 minutes

  • Cook Time:
    15 minutes

  • Total Time:
    25 minutes

  • Yield:
    18 muffins

  • Category:

  • Method:

  • Cuisine:


These extra easy muffins are perfect game day food, quick dinner, or snack!


  • 1617 ounces dry Honey Cornbread mix (you can use any brand)
  • 1 1/2 cups milk
  • 2 eggs
  • 1 cup grated sharp cheddar cheese
  • 8 hot dogs, cut into small pieces


  1. Preheat oven to 400°F. Coat a muffin tin heavily with nonstick spray, or use cupcake liners. Set aside
  2. In a large bowl mix together the cornbread mix, milk, and eggs. Stir in the cheese until combined.
  3. Fold in the chopped hot dogs into the cornbread batter. Alternately you can press the hot dogs into the filled muffin tins, to make sure equal hot dog distribution.
  4. Using a 1/4 cup measuring spoon, fill the muffin tins up 3/4 of the way full.
  5. Bake for 14-16 minutes, or until the corn bread is set.
  6. Loosen the edges of the muffins with a butter knife if necessary. Allow the muffins to cool in the pan for 5-10 minutes before removing.
  7. Serve warm.


Store airtight in the fridge for up to 3 days. Reheat in the microwave.


  • Serving Size: 6
  • Calories: 257
  • Sugar: 1.1 g
  • Sodium: 644.6 mg
  • Fat: 12.3 g
  • Carbohydrates: 27.4 g
  • Protein: 9.3 g
  • Cholesterol: 47.4 mg