Cheesy Corn Dog Muffins

Cheesy corn dog muffins are an easy and portable snack that’s sure to satisfy kids of all ages. You can eat them hot or cold!

Cheesy Corn Dog Muffins
Cheesy Corn Dog Muffins

Cheesy Corn Dog Muffins


½ cup sliced celery (1-2 stalks)

½ cup chopped onion

1 tbsp extra virgin olive oil

Cheddar cheese jalapeno cornbread batter, unbaked

4 bacon-wrapped cheese hot dogs

Preheat oven to 350℉.  Coat a 12-ct muffin tin with cooking spray.

Heat olive oil in a skillet over medium heat.  Add celery and onion and saute until tender, 5-7 minutes.  Turn off heat and allow the mixture to cool.

Mix cheddar jalapeno cornbread batter according to directions.  Stir in cooled vegetable mixture just until blended.  Put 2 tbsp batter into each muffin cup.

Slice each hot dog into 4 pieces.  Gently press one slice into each muffin cup.  Top with one additional tbsp of batter.

Bake for 10-12 minutes or until golden brown.  Cool on a rack for 5 minutes and remove muffins from the tin.

Serve with honey mustard dipping sauce if desired.

16 muffins, 190 calories per muffin

Hack:  For a smoother, less granular texture, mix cornmeal and milk.  Cover and allow to soak in the refrigerator for several hours or overnight.

Hack:  After baking 12 muffins, I baked the rest of the ingredients in 5” cast iron skillets.  Divide and spread the remaining batter into 2 skillets.  Slice the last hot dog into 12 slices. Lay 6 on top of each skillet, pressing them into the batter.  Spread pushed up batter over hot dog slices.  Bake for 10-12 minutes or until golden brown. Allow to cool for 5 minutes before removing from the pan.

Hack: ½ cup of chopped frozen onions can be substituted for fresh onion in this recipe.

Hack:  Reconstituted dehydrated vegetables can be used in this recipe.

Hack: Check the produce department of your local grocery store for loose celery stalks to avoid having to buy an entire package.  If they aren’t on display, ask the produce clerk if they are available.

Hack:  Shop the salad bar if you just need a small amount of an item that you don’t think you’ll use again before it “goes over”.

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Bacon Wrapped Cheese Dogs

Khloe Rose, 2nd Grade Cook is back with her latest recipe: Bacon Wrapped Cheese Dogs. It’s an easy and simple recipe sure to please kids of all ages!

Bacon Wrapped Cheese Dogs


16 oz package cheese hot dogs (10 hot dogs)

10 slices bacon

10 hot dog rolls


Remove hot dogs from the package.

Lay a slice of bacon on a flat surface.  Place one end of the hot dog at a 90° angle on the end of the bacon slice.

Roll hot dog and bacon together, turning hot dog slightly as you go so that the slice of bacon covers the entire length of the hot dog.  Secure bacon on both ends with toothpicks, ensuring the bacon covers the ends of the hot dog.

Arrange hot dogs on in a single layer in the air fryer and cook at 400℉ for 12-15 minutes, flipping once, or until bacon is cooked to desired crispness.  Cooking may take longer depending on the thickness of the bacon and the size of the hot dog.  Check frequently to avoid overcooking.

Place one hot dog in each bun and serve immediately.


10 servings, 300 calories per serving

Hack:  If using regular hot dogs, slice each hot dog in half the long way.  Place 2 half slices of cheese on one side, place the other side on top of the cheese and wrap with bacon.

Hack:  Leftover hot dogs can be stored in the refrigerator in a tightly sealed container for up to 5 days.  They can be tightly wrapped and frozen for up to 4 months.

Hack:  Hot dog rolls can be tightly wrapped and frozen for up to 3 months.

Hack:  To get the Pampered Chef Air Fryer, click here!

Hack:  To see more videos from Khloe Rose and her friends, check out our YouTube channel!  Don’t forget to like, subscribe and press that notification button so you won’t miss any new videos!




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