Corn Dog Muffins



  • 2 (8.5 ounce) packages cornbread mix
  • 2 tablespoons brown sugar
  • 2 eggs
  • 1 1/2 cups milk
  • 1 cup grated Cheddar cheese
  • 9 hot dogs, cut in half
  • Directions

    Preheat oven to 400°. Lightly grease muffin tins. Stir together cornbread mix and brown sugar in large bowl. Whisk eggs and milk in small bowl until smooth. Fold eggs and cheese into dry mixture until moistened. Spoon mixture into muffin tins until 2/3 full. Add 1 hot dog half to each muffin. Bake in a preheated oven 14 to 18 minutes, or until golden brown. (Can cut hot dogs in slices and fold into batter.)
    Suggestion: Make mini-muffins. Skip cheese & sugar, cut hot dogs in thick slices or chunks and put slice in center of each one. Makes a great appetizer.
    Can be an after school snack or packed in a lunch; makes 18.