Ready, Set, Cook: HAP Chef makes mini corn dogs

Mini Corn Dog Muffins with Honey Mustard

Makes 24 Mini Corn Dog Muffins

Corn Dog Muffin Ingredients
1 20 oz Package of Cornbread Mix (Gluten Free if needed)
1 1/2 C Unsweetened Plain Almond Milk
2 Eggs
1/2 C Melted Coconut Oil or Vegetable Oil
6 Grass Fed Beef Hot Dogs

Honey Mustard Dipping Sauce Ingredients
2 Tablespoons Honey
1 Tablespoon Whole Grain Mustard
1 Tablespoon Fresh Lemon Juice


Preheat oven to 375 degrees F, and spray a 24 hole mini muffin tin with non-stick cooking spray. Slice each hotdog into 4 pieces, making 24 pieces total. In a small bowl, whisk together eggs, almond milk and oil. Add cornbread mix to a large mixing bowl, and add wet ingredients stirring with a spatula until well combined. Scoop cornbread mixture into the muffin tin, filling each hole 3/4 of the way, and then insert hotdog pieces. Bake until golden brown, about 20-25 minutes. Turn out onto a cooling rack. 

In a small bowl, whisk together honey, mustard and lemon juice to make a simple dipping sauce for the corn dog muffins. Serve corn dog muffins warm with a side of honey mustard dipping sauce.

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