Hot Dog Corn Muffins

Close up of moist and tender corn muffins with sour cream and cheddar cheese and bite sized pieces of hot dogs baked into each one in a muffin tin.

Wrapped in a simple coating and cooked until golden, these bite-sized hot dogs are easy to eat as finger food and remind me of the fun food you find at a county fair. They’re perfect for an easy lunch, after-school snack, party food, or family gathering.

Course Appetizer, Snack

Cuisine American

Keyword Corn Muffin Hot Dog

Prep Time 5

Cook Time 18

Total Time 23

Servings muffins

Calories 230kcal

Author Jennifer Osterholt

Ingredients

8.5 ounce box Jiffy corn muffin mix
1 egg
1/3 cup milk
1/3 cup sour cream
2 tablespoons vegetable oil
1/2 cup cheddar cheese
8 ounces hot dogs

Instructions

In a medium sized mixing bowl stir together muffin mix, egg, milk, sour cream and oil. Mix well.
8.5 ounce box Jiffy corn muffin mix, 1 egg, 1/3 cup milk, 1/3 cup sour cream, 2 tablespoons vegetable oil
Stir in cheddar cheese.
1/2 cup cheddar cheese
Preheat oven to 400℉. Generously grease a muffin pan coating the corners well.
Use a scoop or spoon to fill each tin half full.
Chop hot dog into bite size pieces. Press 4 to 5 pieces into each tin with batter.
8 ounces hot dogs
Bake for 15 to 18 minutes until a toothpick inserted in the center comes out clean.

Nutrition