Mini Southwestern Corn Pup Muffins With Fiesta Dipp

Name: Mini Southwestern Corn Pup Muffins With Fiesta Dipping Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup yellow cornmeal; 1 cup all-purpose flour; 1/3 cup white sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1 teaspoon chili powder; 1 teaspoon ground cumin; 1 teaspoon garlic powder; 1 cup milk; 1 egg, beaten; 2 tablespoons canola oil; 1/3 cup shredded Monterey Jack cheese; 4 hot dogs, cut into 1 inch pieces; Fiesta Dipping Sauce:; 1/2 cup sour cream; 1/2 cup mayonnaise; 1 1/2 tablespoons dry taco seasoning mix

Servings: persons

3/4 cup yellow cornmeal
1 cup all-purpose flour
1/3 cup white sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1 cup milk
1 egg, beaten
2 tablespoons canola oil
1/3 cup shredded Monterey Jack cheese
4 hot dogs, cut into 1 inch pieces
Fiesta Dipping Sauce:
1/2 cup sour cream
1/2 cup mayonnaise
1 1/2 tablespoons dry taco seasoning mix

1
Preheat the oven to 400 degrees F (200 degrees C). Coat two 12 cup muffin tins with nonstick cooking spray or line with paper liners.
2
In a large bowl, stir together the cornmeal, flour, sugar, baking powder, salt, chili powder, cumin and garlic powder. Make a well in the center and pour in the milk, egg and oil. Stir until well blended, then gently stir in the cheese. Drop a smal spoonful of the batter into the bottom of each muffin cup. Place a piece of hot dog on top of this batter. Fill cups with enough additional batter to cover the hot dog pieces.
3
Bake for 10 to 12 minutes in the preheated oven, or until muffins are lightly browned and spring back when lightly pressed. Cool slightly before removing from the muffin pans. Serve warm with the Fiesta Dipping Sauce.
4
To make the Fiesta Dipping Sauce, whisk together the sour cream, mayonnaise and taco seasoning mix until smooth. Serve immediately.

662

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 3/4 cup yellow cornmeal, 1 cup all-purpose flour, 1/3 cup white sugar, 1 tablespoon baking powder, and more.

Yes, Mini Southwestern Corn Pup Muffins With Fiesta Dipping Sauce 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.

That's it — enjoy your meal!

Mini Southwestern Corn Pup Muffins With Fiesta Dipping Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions