Corndog Muffins

Apr 05, 2011 3 Comments

The Corndog Muffin


Can’t say why, but I’ve had a hankering for corndogs for the past few weeks.  Ill-equipped with no deep fryer in the kitchen and uninspired by recipes for baking corndogs that look nothing like usual State Fair corndog , Craftyglutton came up with the suggestion to transform the all-American meat on a stick meal to the all-American meat muffin.

There are a few great advantages to making a Corndog muffin, mainly the elimination of deep-frying and the ability to incorporate additional ingredients that allow for a greater depth in flavor.  For this recipe I used both bacon and grilled anaheim peppers to going along with the good old hotdog.  Naturally, you can stuff whatever else moves you into the muffin to create your own Corndog Muffin (cheese, grilled onions, etc.)

Preparation time is about 20-40 minutes (depending on the ingredients used) and 25-30 minutes for baking. Recipe is for 12 muffins


The Necessities:

  • 1/2 cup cornmeal
  • 1 ½ cup all-purpose flour
  • 2/3 cup sugar
  • 1 tbsp. baking powder
  • 1/2 tsp. salt
  • 1/3 cup vegetable oil
  • 1/4 cup melted butter
  • 2 eggs, beaten
  • 1 ¼ milk
  • 5 hotdogs (grilled and roughly chopped)
  • 1 anaheim pepper (grilled and diced)
  • 2-4 strips of bacon, (cooked and chopped)


  • Preheat oven to 350 degrees and grease muffin tin.

  • In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt.

  • In a separate bowl mix the vegetable oil, melted butter, eggs, and milk stirring until the eggs are thoroughly beating and mixed.

  • Combine wet ingredients with dry and stir just until moistened.

  • Fill the muffin tins up half way and divide the hot dogs up equally among the tins, adding bacon and/or pepper to each muffin as desired.
  • A key here is that the more “stuffing” you put in each muffin the more “corndog” like the muffin will be (remember that a corndog is mostly dog and not cornmeal).

  • Top each muffin tin with the rest of the cornbread mixture.

  • Bake 25-30 minutes until they turn golden and starting to show some cracks.
  • Let the muffins cool for a few minutes and serve with your favorite condiment(s)

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3 Responses to “Corndog Muffins”

  1. quick ciabatta | craftyglutton says:

    […] go check out Sportsglutton’s corn dog muffin […]

  2. Chorizo Jalapeno Corn Dog Muffins with Manchego Cheese | sportsglutton says:

    […] will be providing you with weekly game day recipes, starting with a redo of an old creation “Corn Dog Muffins.” Originally based on transforming the traditional deep fried fair food into muffin form, […]

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