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
½ cup sliced celery (1-2 stalks)
½ cup chopped onion
1 tbsp extra virgin olive oil
Cheddar cheese jalapeno cornbread batter, unbaked
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”.