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
- 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.