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.
1 box Jiffy corn bread mix
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.
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.
I’m pretty sure you won’t be able to just eat one of these little cuties!