Corn Dog Muffins Recipe

Is there any food that can cheer you up more than corn dogs? My daughter would tell you no! Seriously, when you think of corn dogs, is there a single bad memory that ever comes to mind? Whether picnic lunches, last-minute dinners, a snack at the county fair, or even a quick meal after school, corn dogs are the easy, go-to meal that every kid (and even those of us that are still kids at heart) enjoys!

It's that love, and even a little of the experimental side in me, that led to this delicious recipe, Corn Dog Muffins! I had seen different variations of this idea on the internet and thought, what if I used our Honeyville Yellow Corn Meal instead of a traditional cornbread mix? Not only did the corn meal bake up fluffy and light, the taste was better than any state fair corn dog you'll find! The cake was super moist and delicious with just the perfect amount of sweetness. Trust me, the quality, look, and especially the taste that you get using Honeyville Yellow Corn Meal simply can't be beat!

Ingredients:
2 cups Honeyville All Purpose Flour
1 1/2 cups Honeyville Yellow Corn Meal
2/3 cup Sugar
1 tsp Salt
3 1/2 tsp Honeyville La Suprema Baking Powder
1 Egg (Could also use Honeyville Powdered Whole Eggs)
1 cup Milk
1/2 cup Vegetable Oil
3 Hot Dogs
1 cup Honeyville Freeze Dried Cheddar Cheese

Directions:
Preheat Oven to 350 degrees.

In a large bowl, combine flour, corn meal, sugar, salt, and baking powder. Stir in egg, milk, and vegetable oil until well combined.

Take a sprayed or greased muffin tray and fill each cup up half-way with batter.

Slice up hot dogs so that each dog is in six pieces.

Place one slice each in the filled muffin cups.

Sprinkle desired amount of freeze dried cheese into each cup. I felt that each cup could have used more cheese than what I originally put in. Re-hydrate the cheese either by spraying with a water bottle or sprinkling what on the cheese.

Fill the cups with the remainder of the batter. You should have just enough batter to top off each cup.

Bake in preheated oven for 15-20 minutes, or until tops are golden brown. Use a toothpick if needed to check to make sure the inside is completely cooked. Makes 12 muffins.

This is the perfect after-school snack or even a quick and fun dinner that all the family can participate in making.

But be warned, this is definitely a recipe your family will want again and again!