Corn Dog Mini Muffins

Recipe submitted by: Amy Pickett
Recipe courtesy of:

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It’s so easy to make, and it’s well received by both kids and adults.

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1/2 cup all-purpose flour
1/2 cup yellow cornmeal
1/4 tsp. baking soda
1/4 tsp. salt
1/2 cup buttermilk
1/4 cup sugar
1/4 cup unsalted butter, melted
1 large egg
6 beef franks, cut into 1-inch pieces
Ketchup, for serving
Mustard, for serving


  1. Preheat oven to 375 F. Lightly coat a 24-cup mini muffin tin with nonstick spray; set aside.
  2. In a large bowl, combine flour, cornmeal, baking soda and salt. In a large glass measuring cup or another bowl, whisk together buttermilk, sugar, butter and egg. Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
  3. Scoop 1 tbsp. batter into each cup and place 1 hot dog piece into the center.
  4. Place into oven and bake for 8-10 minutes, or until golden brown.
  5. Remove from oven and cool on a wire rack.
  6. Serve immediately with ketchup and/or mustard.

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