Katherine's "Classy" Mini Corn-Dog Muffins

Friday, January 30, 2015
Katherine Whaley's Corndog muffin recipe

This unique twist on a old favorite is sure to be a hit!


  • 1 small box of jiffy corn mix
  • 1 egg
  • 1/3 cup buttermilk
  • 2 tbsp sugar
  • 8-10 hot dogs of your choice, cut into 1-inch pieces


  1. Preheat oven to 400F.
  2. Mix jiffy, egg, buttermilk and sugar together in a medium bowl. Let stand for 5-10 minutes.
  3. Spray muffin tin with non-stick spray. Pour batter into muffin tin, filling only halfway.
  4. Insert hot dog slices into the batter.
  5. Bake for about 6-10 minutes, until edges just start to brown. Let cool slightly before removing from tin.

Serve with "homemade" condiments... like...

Spicy ketchup:

Mix 2 parts ketchup to 1 part Sriracha hot sauce

Sweet and Savory BBQ sauce:

Mix one part BBQ sauce with one part jelly (I like to use grape)