Corn Dog Mini Muffins

Ovi and I were talking about all of the food we loved as kids, and corn dogs were really high on the list. The ones from our childhood usually came in a giant frozen box. Toss them in the microwave, and 2 minutes later you would have a meal on a stick. They were rubbery, salty, and …..strangely delicious. They either came out of the freezer, or from a hot dog stand in the mall where they are deep fried to greasy perfection. Come to think of it, I’ve actually never had a homemade corn dog until we whipped up these little cuties. I never looked at the nutrition information (what kid would), but I am willing to bet large sums of money that these little homemade versions are infinitely better for you.

Lightening up this recipe was simple. Swap the frying for baking, and the butter for applesauce. They were nostalgic, delicious and perfect for sharing. Nothing rubbery or greasy here, only moist tender deliciousness. These would be fun to serve at your super bowl party. Kids and grown-ups alike will gobble them up. They’re lightened up, but if you don’t spill the beans, no one will be the wiser. The cornbread is moist with a bit of sweetness and the hot dogs have that perfect snap and salty bite. Serve them up with the traditional ketchup and mustard, or you can be a fancy-pants like Ovi and eat them with barbecue sauce.


Recipe makes 28 mini muffins. Nutrition info is per piece.

Calories: 59 – Carbs: 9g – Fat: 1g – Protein: 3g – Fiber: 1g  – Sodium: 70mg – Sugar: 2g

My muffin tin only accommodated 24 mini muffins, but I had enough batter left over to make 4 more. I opted to just make regular sized muffins, and enjoy them as a cook’s treat.

Special Equipment:

  • Mini Muffin Pan
  • Toothpick (for testing muffins)
I whipped up a quick batch of my basic cornbread to use here because I have these ingredients in my pantry all the time. Using boxed mix (I prefer Jiffy) will work just fine if you don’t normally buy or use cornmeal. If you go the boxed mix route, you will need 2.


  • 1 package mini hot dogs (I used lean turkey with natural casing) or regular hot dogs cut into 1 inch pieces.

Be sure to buy fully cooked hot dogs. They’ll be in the oven for a very short amount of time

For the cornbread mix:

  • 1 cup all purpose flour
  • 1 cup cornmeal
  • 1 tablespoon baking powder
  • 2 eggs
  • 1 cup milk
  • 1/3 cup unsweetened applesauce (vegetable oil or butter as a substitution are fine)
  • 1/4 cup sugar
  • 1/4 teaspoon salt


  • Pre-heat your oven to 400 degrees F
  • In a large mixing bowl stir together flour, cornmeal, salt, and baking powder
  • In a separate bowl whisk together eggs, milk, applesauce and sugar
  • Gently mix together wet and dry ingredients, stirring only to coat. Be careful not to over mix here or you will have tough, dry muffins. Just like with biscuits/scones the key is to be gentle with the batter. There will be small lumps in your batter, and that is perfectly fine.
  • Prepare your muffin tin by spraying liberally with cooking spray. If your pan has the tendency to stick, consider using mini muffin liners.
  • Using a tablespoon, fill each muffin cup 3/4 full. Be sure not to fill all the way to the top.
  • Insert 1 hot dog piece into each muffin
      • I opted to slice off the very end of my mini hot dogs so that they would stand up straight. Of course, this is optional. If you’re cutting up full size hot dogs, they’ll be flat on one side anyhow
  • Bake at 400 F in the center of your oven for 15 minutes or until a toothpick inserted in the middle of a muffin comes out clean
      • You really need to check on these just before the 10 minute mark. Every oven is different, and overcooked cornbread is very dry. My oven runs a bit cool, so I needed just over 15 minutes. 
  • Remove from pan while still very warm to avoid over-cooking

I had a bit of cornbread batter left over, just enough for 2 medium sized muffins. I tossed in the cut off hot dog ends and poured into a greased ramekin. It baked for about 20 minutes, and was a delicious little cooks treat.


40 thoughts on “Corn Dog Mini Muffins

  1. I saw these up on FoodGawker and just about bounced out of my chair with excitement. I am totally whipping these up for Super Bowl this weekend. Thanks for the flashback to my childhood. 🙂 ~Megan @Country Cleaver

  2. Wow, saw these on foodgawker and I thought brilliant! Corn dogs are fun food and perfect for parties. I like the lightened up version also.

  3. I came across these on Foodgawker and was thinking that they’d make great Superbowl food, but I was surprised to see that they have 70g of sugar per piece. Is that correct or a typo?

    • Oops! It is a typo. That should be 70 mg sodium, and 2 grams of sugar. Not 70 grams sugar. That would be quite a bit wouldn’t it? Thanks for making me aware of the mistake, I’ve fixed it now.

      – Julie

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  5. Saw this on Pinterest. Excited to try it out. Instead of the full piece of hot dogs in the muffin tin, would it still work to just throw in chunks? Or would they all just sink to the bottom? I have an 18 month old that would probably want to eat this in one bite, but wouldn’t be the easiest thing to do with a smaller mouth. 😉 Thanks!

    • I made a couple larger muffins with sliced hot dog (I had leftover batter from the minis), and they worked out just fine. The batter is quite thick, and I didn’t have a problem with sinking. I hope you and your little one enjoy them!

      The mental image of your baby trying to eat a muffin in one bite was quite adorable =) Though I can totally see the dilemma.

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  7. Thanks for your version of cornbread….I like the applesauce addition, and will try it next time.

    And yes, next time will probably include the hot dog chunks too!

    • It’s actually my grandmother’s recipe, so thanks Grandma! She would use bacon fat (saved from many pan drippings) instead of applesauce though, and while delicious, I just can’t do it! Applesauce keeps it nice and moist too.

      The cornbread will bake in a 8×8 cast iron skillet, or pyrex pan for about 25-30 minutes as an alternate.

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  9. Found you from a link at Neatorama! Thanks for sharing this recipe. This was one of my kid’s favorite dishes when they were growing up. Great for lunch and dinner. Easy to make, and absolutely no leftovers, ever!

    I’ve made my version of this for my kids for ages. We call it corn dog casserole. I use a prepared cornbread mix with a little sugar added for sweetness. I make mine in a pie pan and slice it up into wedges. At the table, I’d serve up slices and the kids would put their own margarine on top and let it melt, and eat with their hands. I’m getting nostalgic (and hungry) just thinking about it.

    After a first-hand experience with my kid choking on a sliced up hotdog and me administering the Heimlich maneuver, I cut the hot dog pieces lengthwise also (prevents turning them into little throat-sized plugs).

    A variation without the hotdogs, is what we call Corny Bread. I use a prepared corn bread mix, reduce the liquid a little, then add in about half a can or more of creamed corn. This makes a delicious, sweet cornbread with bits of corn throughout. Very tasty, and another dish that the kids would eat without a fight.

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  13. So have to try these. When using the Jiffy, do you back.according to package directions, or follow the 400 degrees and 15 minutes?

    • I would follow the oven temperature directions (I believe it’s still 400) for the Jiffy, but reduce the bake time for the smaller muffins to 12-15 minutes. Mini muffins bake up really quickly, so the full 25 would be much too long. 1 package should make about 22 mini-muffins using a tablespoon measure to fill each cup, according to a commenter on pinterest.

      I hope you enjoy them!

      – Julie

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  15. I just made these and they were amazing! Im British and have never had a corn dog but if they taste like these boy o boy i want one! Just have to wait for the Boy to get home to see what he thinks of them! Thanks so much! xxx

    • So happy to introduce you to the wonderful world of American corn dogs =) The one’s you’ll likely find at fairs and the like will be deep fried, but similar in taste (much less breading.) I’m glad you enjoyed them, and hope your boy did too.

  16. My kids would love this! I don’t think we could eat all 24 at a time, though. Do you know if they’ll freeze well?

    • These should keep in in fridge for up to a week, so long as you use fresh hot dogs! They taste great with gentle microwave heating too. Just about 20-30 secs. I haven’t tried freezing them, but I imagine it would work fine.

  17. i want to try this 🙂 it sounds awesome, just one question. If i use the jiffy how much apple sauce do i use? And does putting the applesauce in mean i dont put any butter? Thanks

    • When using the Jiffy, just replace the same amount of oil the package directions call for with applesauce. It’s an equal swap fat to applesauce in your recipes. Hope this helps!

      – Julie

  18. I made these with Morning Star Farms Vegi dogs and used a cornbread mix that had jalapenos and substituted the milk with vanilla soy milk… delish! I served with deviled eggs and baked beans and everyone in my family LOVED it. Thanks for the idea and keep them coming!

    • Your version sounds delicious Tanya! So glad they worked out well for you, and your family enjoyed them. Sometimes simple stuff like this is just the ticket.

      Thanks for the recipe feedback! I’m sure others will be happy to read about your substitutions.

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