I feel like I might have missed out on a very important part of being a child: eating corndogs.
Okay, I guess one could argue that missing out was probably the very best thing that ever happened to me (just think about those ingredients). At the same time, I feel like corndogs are one of those foods you have to experience at least once as a child, even if it’s just to realize how disgusting they are. <–I say that after trying one as an adult.
Today’s recipe was inspired by the classic corndog, but these are way better. This version actually tastes good, and I don’t mind feeding them to my children. In fact, they’ve become a lunchbox favorite. These are the good guys of the corndog world.
The base of this recipe is basically my skillet cornbread recipe, which is poured into a muffin pan and then hot dogs are added to the center. The final result, after baking, is a corndog muffin that tastes like a real corndog should–delicious! Move aside yucky corndogs! There’s a new, higher standard in town.
In order to make these corn dogs a “higher standard” version, or a real food version, I recommend looking for grass-fed hot dogs, or as the package should read, “hot dogs made from grass-fed meat.” Because the hot dog isn’t actually an animal, calling a hot dog a “grass-fed hot dog” seems a bit crazy. Am I the only person this bothers?
The bottom line: look for the cleanest hot dog option you can find. A hot dog that’s made with grass-fed beef (or pasture-raised pork) and has a clean ingredient list. I like Applegate brand, but there are quite a few to choose from these days.
Homemade Corndog Muffins
- 1 1/4 cups cornmeal 187g
- 1 cup all-purpose einkorn flour 130g
- 2 tsp baking powder
- 1/2 tsp salt
- 2/3 cup whole milk 242g
- 1/3 cup whole milk yogurt 74g
- 1/4 cup pure maple syrup 78g
- 1 egg
- 1/4 cup butter melted
- 3 hot dogs
- Preheat the oven to 350F. Grease or line a muffin pan.
- Whisk the dry ingredients together in a large bowl.
- Whisk the wet ingredients together in a medium bowl.
- Add the wet ingredients to the dry ingredients, and stir to combine.
- Add a spoon of batter to each muffin cup.
- Cut the hot dogs into fourths. Add one to each muffin.
- Spoon the remaining batter over the hot dogs.
- Bake the muffins for 20-22 minutes, until firm in the centers.
- Let the corndog muffins rest for 5 minutes before serving. Serve alone, or with a side of ketchup and mustard.
My 6 yo helped me make these, and my kids both love them! Thanks, as always, for great recipes!
That’s awesome, Tricia! So glad everyone enjoyed the muffins. Love that the kids got involved. You’re most welcome :).
These made a fun and delicious lunch for my grandkids!
Do you have suggestions on how to make this recipe dairy-free?
You could certainly try coconut oil for butter, and unsweetened, plain, non-dairy milk and yogurt, but it hasn’t been tested.
I like to lay the hot dogs down LOL I feel they get better coverage.
This recipe also works with a “flax egg” if anyone needs that. So good!!
Nice, that’s very good to know, Helen. I’m going to add those notes to the recipe notes section.