Lunchy Munchy Corn Dog Muffins

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I noticed this recipe last week when I was poking around at the Hillbilly Housewife website. I don't remember what I was looking for when I found it, but I stopped what I was doing to save that page. You see, I love a good corn dog. In fact, if I am ever in the presence of a real carnival corn dog stand, getoutamyway. I know they are not healthy food, and if you ask my kids, they'll tell you hot dogs are not food at all, but a real corndog is so good, I couldn't care less.

So, I was actually looking forward to lunch the other day when these were on the menu. I had some Kosher real beef hot dogs (I do think these are real food) and my mouth was watering just thinking about them.

I have to say I think these are almost as good as a real carnival corn dog. I halved the recipe because I didn't really want leftovers, but next time I'll bake the whole batch and save the leftovers in the freezer for another day. They were a cinch to make, also. I cut my hot dogs up in coins just because I wanted to, and that's how I'll do it again. I liked getting little bits of flavor instead of one big hunk of meat. I was surprised by the flavor of the cornbread too. I don't usually use a cornbread mix (I used Jiffy for these), but the addition of the brown sugar and cheese made them taste pretty authentic.

You may be shocked by this post and think my roots are a little bit, well, hillbilly, and you wouldn't be too far wrong. But, just try this recipe and I guarantee you'll be loving corn dogs.

Corn Dog Muffins

2 (8.5 ounce) packages cornbread mix
2 T. brown sugar
2 eggs
1 1/2 cups milk
1 cup grated Cheddar cheese
4 hot dogs, chopped into pieces

Preheat oven to 400 degrees.
Grease muffin tins.

Stir together the cornbread mix and the brown sugar in a large bowl.
Add eggs and milk and whisk until smooth.
Add cheese and hot dog pieces and stir until combined.
Spoon mixture into muffin tins until 2/3 full.

Bake in a preheated oven 14 to 18 minutes, or until golden brown.

18 Muffins

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