Recipes » Dirt Cheap Recipes » Corn Dog Muffins

Corn Dog Muffins

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Nearly all of us are trying to accomplish the same task – to feed our broods more for less. Busy schedules, large families, resources, or just being tired are usually ingredients that play a huge part in dictating how well that task will be accomplished.
corn-dog-muffins

Good, fast food! – What does this phrase mean to you? – Bad for you? Really high in fats, sodium, and refined sugar? How about – expensive in the long run? Let’s hope not!

Good, fast food should meet the following criteria:

  • Quick and easy to prepare
  • Great tasting
  • Cost effective – More food for less money
  • Healthier than its general counterparts
  • Filling
  • Freezes well
  • Taste adjustable

These Corn Dog Muffins meet all of the listed criteria! They are extremely easy and prepare very quickly –less than 30 minutes per batch. They taste great; you get more a lot more for your money, they are filling, and they freeze exceptionally well. These muffins are quite a bit healthier than their store-bought equals, which are fried while these are baked. My favorite part is you can adjust the recipe with optional add-ins and substitutions to fit your flavor preferences.

Double, triple, or quadruple the recipe to fill your freezer! Corn Dog Muffins are great for lunches, dinners, snacks, or make mini muffins as appetizers for parties and gatherings.

Ingredients
4 2/3 c. Copycat Jiffy Cornbread Mix (OR 2 boxes Jiffy Cornbread Mix)
1 Tbsp. Brown Sugar
1 Tbsp. Honey (or additional 1 Tbsp. Brown Sugar)
2 Eggs
1 c. Milk
1 can Corn, drained
1 pkg. Hot Dogs, chopped

Equipment
1 medium Bowl
1 small Bowl
Muffin Pans
Paper Liners
Large Spoon
Fork

Directions
Preheat oven to 400 degrees. Line muffin pans with paper liners; set aside.
In medium bowl, combine cornbread mix and brown sugar with spoon; stirring well to mix.
In small bowl, beat together honey, eggs, and milk with fork.
Pour the wet ingredients into the dry ingredients. Mixing just until moist.

Add corn and hot dogs. Stir just enough to distribute evenly. The batter will be thin. You will have to stir to redistribute ingredients as you go. Fill paper liners 3/4 full.

corn-dog-muffins

Bake 14-18 minutes or until done.

NOTE: If freezing, let cool and dry completely before putting in a zip top freezer bag or sealed container.. If you do not let them cool and dry completely, they will condensate (build up and sweat moisture) and will not have a desirable consistency when thawed and reheated.

Optional Add-ins
1/4 c. ea. Sautéed Onions and Peppers
1 Jalapeno, seeded, veined, & minced
1 tsp. Chili powder
1/4 tsp. Cayenne powder
1/2 c. Shredded cheese, your choice

Substitutions (These are more savory than sweet)
Replace brown sugar, honey, corn, and hotdogs – With 1 tsp. granulated chicken bullion, 1/2 tsp. sage, 1 can peas (drained), and 1-1/2 c. cooked chicken. Serve with chicken gravy, if desired.

Replace brown sugar, honey, corn, and hot dogs – With 1 tsp. garlic powder, 1/2 tsp. black pepper, 1 can mixed vegetables (drained), 1/2 lb. cooked ground meat (beef, turkey, chicken, etc.).

Replace honey, corn, and hot dogs – With 1-1/2 tsp. chili powder, 1/2 tsp. garlic powder, 1/8 tsp. cayenne powder (optional), 1 can diced tomatoes (well drained), 1/2 lb. ground meat (beef, turkey, chicken, etc.).

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