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 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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Cheddar Jalapeno Cornbread

Cheddar cheese and jalapeno give this cornbread a delightful zip. I love to serve Cheddar Jalapeno Cornbread with baked beans!

Cheddar Jalapeno Cornbread
Cheddar Jalapeno Cornbread

Cheddar Jalapeno Cornbread

 

1 cup flour

1 cup yellow cornmeal

1 tbsp baking powder

½ tsp salt

1 cup milk

¼ cup maple syrup or honey

4 tbsp butter, melted

2 large eggs

1 cup shredded cheddar cheese

1 jalapeno pepper. minced

 

Preheat the oven to 425℉.  Coat a 9×9 baking pan with cooking spray.

In a medium-sized mixing bowl, which together flour, cornmeal, baking powder and salt until combined.

In a small bowl, whisk together milk, maple syrup, butter and eggs.  Add to flour mixture and mix until just until moistened.  Add shredded cheese and jalapeno to the cornbread mixture and stir just until combined.

Pour batter into the prepared pan and bake for 20-25 minutes, until lightly browned and a toothpick inserted in the center comes out clean.

Allow to cool slightly before cutting.

 

9 servings, 250 calories per serving

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:  This cornbread pairs nicely with homemade barbeque beans.

Hack:  Use leftover cornbread to make featherbed eggs.

Hack:  Store cornbread tightly covered at room temperature for up to 2 days or freeze individually wrapped slices for up to 3 months.

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