Mini Corndog Muffins

Sometimes I feel like I have the culinary tastes of a four-year-old.

I can eat hotdogs cold with ketchup, love a good smiley face potato, and my heart flutters when somebody says “ice cream”.

My palette has definitely expanded over the years, but I still like the simple foods in life. And there’s not much better, in my world, than a good corndog.

We’re blessed living Oklahoma City—Sonic is headquartered here. And although I mainly frequent Sonic for their drink happy hour, it’s hard to resist their corndogs.

Crispy on the outside, slightly sweet batter on the inside…all wrapped around a savory hot dog. Give me one packet of yellow mustard and 4 quarters and I’m set to devour this kiddo snack.

But hey! Have you ever bought Frozen corndogs at the supermarket? They’re so expensive. A box of good quality corndogs can run you upwards of $10-$15!  Insane!

So, when my Timehop showed me a recipe of DIY Mini corndogs I had saved two years ago, I jumped at the opportunity to make them.

Best part? You only need TWO INGREDIENTS! Guess how much those two ingredients combined cost? Go ahead…guess!

$1.50.

So to make 24+ mini corndogs, you only need SIX QUARTERS. That’s only two quarters more than their regular-sized cousin over at Sonic…

…and good googly-moogly these are superb. I should invest in stock for Jiffy Corn Muffin Mix, I use it so much for different recipes. This is just another recipe I’ll have up my sleeve whenever I have kids!

 As for now, I’ll let the kid in me come out while eating these cute little corndogs 🙂

Mini Corndog Muffins

• 1 (8.5 oz) box Jiffy corn muffin mix
• 6 regular sized hotdogs (don’t get the jumbo ones!)

1. Mix corn muffin mix according to package directions (ok, so you need two more ingredients: an egg and some milk).

2. Pour batter into a greased 24 cup mini muffin pan. Fill cups 2/3 full of batter.

3. Slice hotdogs into 1/2″ slices (one hotdog should yield 5-6 slices). Press one hotdog slice each into middle of the batter. It’s okay if they stick up a little further than the batter!

4. Bake in preheated oven at 375 degrees for 10-12 minutes. This temperature is a little cooler than the Jiffy box says, so do NOT go by the box instructions!

5. Let cool and serve with ketchup, mustard or honey mustard!

Skill Level: Extremely easy! A great recipe for kids to help make in the kitchen. And a great recipe for them to try, too!

Flavor profile: It tastes like a Corndog, which is kinda what you’re going for. Jiffy mix is slightly sweet, which is what I like in a cornbread mix. I used Bar-S hotdogs because (1) they’re cheap (2) they’re made in Oklahoma (Elk City) and (3) you don’t need fancy hotdogs for this recipe!

Versatility: You could sneak a piece of cheese into the batter with the hotdog if you like. You can also sub out with kosher hotdogs.
 End Score: B+. I probably shouldn’t be making these again until I have kids, or I’ll turn into one big Corndog! These are so good, though, so I couldn’t resist!