State Fair Corny Dog Muffins Recipe

Name: State Fair Corny Dog Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Yellow Stone Ground Cornmeal (divided use); 2 teaspoons Brown Sugar (or white); 1/2 teaspoon Table Salt; 1 teaspoon Baking Powder; 1/3 cup Water, boiling; 3/4 cup Buttermilk; 1 Large Egg, beaten; 1/4 teaspoon Baking Soda; 4 teaspoons Vegetable Oil; 1/2 cup Fresh Corn Kernels (optional); 1 1/2 teaspoons Mustard Seed (optional); 5 to 8 Kosher Hot Dogs, chopped

Servings: persons

1 cup Yellow Stone Ground Cornmeal (divided use)
2 teaspoons Brown Sugar (or white)
1/2 teaspoon Table Salt
1 teaspoon Baking Powder
1/3 cup Water, boiling
3/4 cup Buttermilk
1 Large Egg, beaten
1/4 teaspoon Baking Soda
4 teaspoons Vegetable Oil
1/2 cup Fresh Corn Kernels (optional)
1 1/2 teaspoons Mustard Seed (optional)
5 to 8 Kosher Hot Dogs, chopped

1
Preheat oven to 450 degrees, place muffin pan in the oven as it heats.
2
Add 1/3 cup of the cornmeal into a medium bowl, pour 1/3 cup rapidly boiling water into to make a cornmeal mush. It should be the texture of soft polenta. If too stiff add more hot water. (This step intensifies the corn flavor.) Stir in buttermilk until smooth, then stir in the beaten egg.
3
Mix together the remaining cornmeal,sugar, salt, baking powder and baking soda. Set aside until oven temperature is ready and muffin pan is hot, then gently stir dry ingredients into the cornmeal mush. Add chopped kosher hot dogs (I like Nathan's or Hebrew National)
4
Remove muffin pan from the oven and brush the insides with the vegetable oil. Pour batter into the cups almost to the rim, about 3/4 full.
5
Bake until golden brown 20 minutes. Remove from muffin pan to cool on a wire rack.

651

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1 cup Yellow Stone Ground Cornmeal (divided use), 2 teaspoons Brown Sugar (or white), 1/2 teaspoon Table Salt, 1 teaspoon Baking Powder, and more.

Yes, State Fair Corny 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.

That's it — enjoy your meal!

State Fair Corny Dog Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions