Mini Corn Dogs

Corn dogs are classic.  What’s not to love?  They are so simple to make at home too.  Well, a version of the classic.  I make these as an appetizer or even make a batch and put them in our lunches for the week.  Today, they didn’t last very long.  We snacked on them and before I knew it, they were all gone.

Ingredients:

1 box Jiffy corn bread mix

1 egg

1/3 cup milk

4 hot dogs

Preheat the oven to 400 degrees.  Spray a mini muffin tin with oil very well.  In a bowl, mix the corn bread mix with the egg and milk or follow the directions on your box of corn bread mix.  Let that sit for a couple minutes.

Cut 4 hot dogs into 6 pieces each making 24 bite sized pieces of hotdog.  This will be enough for one per muffin.

With a mini ice cream scoop, fill each muffin tin about halfway with the corn bread mixture.  Then add a piece of hotdog to each muffin.

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Bake for 20 minutes or until the muffins turn slightly golden around the edges and are no longer runny.  Carefully remove each corn dog from the tin by running a small knife around the edge of each one.  Serve with ketchup and mustard.

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I’m pretty sure you won’t be able to just eat one of these little cuties!

 

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