Corn Dog Muffins Recipe

Name: Corn Dog Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cups Shortening; 1 cup Yellow Cornmeal; 1/2 cups All-purpose Flour; 1 teaspoon Salt; 1 cup Buttermilk; 1/2 cups Milk; 1 whole Egg; 1 Tablespoon Baking Powder; 1/2 teaspoons Baking Soda; 6 whole Hot Dogs

Servings: persons

1
Preheat oven to 425 degrees.
2
Combine corn meal, flour, and salt in a mixing bowl.
3
In a separate bowl, combine buttermilk, milk, and egg.
4
Add baking powder and baking soda to the wet ingredients.
5
Stir into the dry ingredients.
6
Add 1/4 cup melted shortening, slightly cooled, stirring constantly.
7
Grease muffin tins (whatever size you want) and fill them a little more than half full with batter.
8
Cut a hot dog into pieces (small rounds if using mini muffin tins; 1-inch slices if using larger muffin tins.
9
Bake until cornbread is done, about 10 to 12 minutes.
10
Remove from the pan and serve with ketchup and mustard!

571

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 cups Shortening, 1 cup Yellow Cornmeal, 1/2 cups All-purpose Flour, 1 teaspoon Salt, and more.

Yes, Corn Dog Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Corn Dog Muffins

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