JIFFY Mini Corn Dog Muffins
Like many events of 2020, the Iowa State Fair is canceled this year because of COVID-19. As much as I love the grandstand events, livestock shows, and contests, my favorite part of the state fair is by far the food. I don’t believe there is a type of food more synonymous with fairs than corn dogs. While I love corn dogs, they are usually far to messy (and greasy) for every day eats. That is until this recipe for Jiffy Mini Corn Dog Muffins came along!
Now I’ve shared my Perfect Cornbread Muffins before on the blog, but for these bite sized snacks, a box of JIFFY Cornbread mix is where we’re at.
It’s super simple.
Just with the addition of an egg, butter and milk, your cornbread is ready!
These aren’t my first fair food re-creation.
I’ve made Honey Lemonade.
Or another refreshing beverage for a hot summer day, Strawberry Smoothies.
One of my most popular posts, Iowa State Fair Hot Beef Sundaes.
All of them are delicious, but these muffins make the perfect addition to any meal or snack time.
Any time of the year.
Put them on a platter with small bowls filled with ketchup and mustard.
Then place them in front of a group of kids (or kids at heart) and watch them quickly disappear.
JIFFY Mini Corn Dog Muffins
This recipe for JIFFY Mini Corn Dog Muffins is an easy, from scratch snack that is perfect for kids. Made simple by using JIFFY Cornbread Mix
Ingredients
- 1 pkg (8.5 oz) JIFFY Corn Muffin Mix
- 1 Egg, slightly beaten
- 2 Tbsp Melted Butter
- 1/3 cup Milk
- 4 Hot Dogs, each cut into 6 pieces bun length works best
Instructions
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In a bowl, combine the corn muffin mix, egg, melted butter, and milk. Mix just until it comes together. (If you mix too much, the corn muffins will start to fall apart around the hot dogs when cooked.)
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Once mixed together, pour into two greased 12 mini muffin tins (this recipe makes 24 mini muffins).
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Place each hot dog piece into the center of the corn muffin mixture and press down slightly.
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Bake at 400°F for 8-12 minutes or until golden brown.
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Serve hot with ketchup and mustard.
I came across this recipe while looking for a simple corn dog. I made these and fell in love with them. So very simple and so easy to make. I normally don’t eat corn dogs but these I could make and eat all day.
Betty thank you so much for the review! Got to love a recipe that is simple and still tastes yummy!
My 2 year old granddaughter and I made these for lunch while the 4 year old was at preschool today. They were fun to make and a great project for the little ones to help with.
Hi Chris! I love hearing this. Making memories with your family is exactly why I love cooking.
Yummy, but mine stuck bad,,even after spraying very heavy. Anynideas
Sometimes this can happen if you stir up the mix too much. Other times it can just be the mix used. That being said… somedays I even struggle with the dreaded “stick” 😉
FYI-Nonstick cooking spray on non stick pans can make them gummy and actually cause sticking. Simply wipe inside of pan pan with a neutral oil or clarified butter. Not sure if this is your case, but thought I’d use my 2 cents.
Use cupcake liners and you won’t have a problems with them sticking. Spray you cupcake liner with pam first before adding ingredients.
These sound great. Can they be frozen and reheated? If so, what method would you recommend? Can’t wait to try them.
I have not frozen these, but think it would work well. Maybe wrap in cling film and then put into a ziploc baggie to freeze. Thaw and then reheat in the oven (maybe covered in foil so it doesn’t brown but just heats).
After they were baked and cool, I inserted a pretzel stick in each of them. This made them easy to dip in the mustard or ketchup!
Great idea!