Easy Baked Corn Dog Muffins: The Ultimate No-Fry Hot Dog Treat Recipe

Every food blogger, especially those who’ve been sharing their culinary adventures for a year or more, can likely look back at their early posts and chuckle at some of the initial food photography. It’s a journey we all embark on, starting from humble beginnings and growing with every click of the camera. As I recently delved into my digital archives, a treasure trove of forgotten culinary gems emerged. Among these delightful rediscoveries were these fantastic Corn Dog Muffins. This recipe was once a constant in my kitchen, a beloved staple I’d whip up regularly before I moved to a new place. Now, after a recent website redesign, it felt like the perfect time to bring this classic back into the spotlight. I’ve made them twice already, and the joy they bring is simply too good not to share with you all once more. This isn’t just a recipe; it’s a sweet, savory trip down memory lane, reimagined for today’s kitchen.

My affection for classic corn dogs runs deep – that perfect balance of sweet cornbread and savory hot dog is undeniably appealing. However, my enthusiasm quickly wanes when faced with the prospect of deep frying. And no, it’s not primarily about the calories, though that’s a welcome bonus of avoiding the deep fryer. My main aversion stems from the sheer inconvenience and mess of disposing of all that used oil afterwards. It’s a chore I frankly dread (yes, I admit, a touch of laziness might be involved!). This is precisely where these wonderful Corn Pup Muffins shine as their ingenious, easy-bake cousins. They deliver all the delicious flavor and comfort of a traditional corn dog, but in a much more manageable and less messy package.

Imagine a moist, tender cornbread muffin, perfectly golden, with a delightful slice of hot dog nestled right in the middle. It’s a harmonious blend of textures and tastes, creating a bite-sized treat that’s incredibly satisfying. These muffins are an absolute dream accompaniment to a hearty bowl of chili on a chilly evening, or alongside a comforting soup for a simple yet fulfilling meal. What truly elevates these Corn Dog Muffins, giving them an extra layer of warmth and flavor, is the subtle yet distinct kick from chili powder and cumin. These spices infuse the cornbread with a savory depth that perfectly complements the hot dog, creating a flavor profile that’s both familiar and exciting.

The recipe typically yields a dozen muffins, which might seem like a lot if you’re cooking for one or two. Normally, I might consider halving a recipe. However, in this particular instance, cutting the recipe for six muffins becomes a little tricky as it only calls for a single egg, making precise halving somewhat awkward. But fear not, there’s absolutely no need to worry about having too many! If you don’t manage to devour all the extras immediately (which, let’s be honest, is a challenge given how delicious they are), these baked corn dog muffins freeze beautifully. They make for an excellent make-ahead meal prep option or a convenient grab-and-go snack for later. Simply pull them out of the freezer, reheat, and enjoy a taste of homemade comfort whenever you desire.

Looking back at old photographs of my culinary creations always brings a smile, and sometimes a cringe. This particular image, showcasing one of the original Corn Pup Muffins, was snapped back in 2007, a mere two months after I nervously launched this blog. It’s a vivid reminder of how far food photography has evolved, and how much I’ve learned along the way. Damn, haha – it truly shows the raw beginnings of my blogging journey! It’s a testament to the fact that everyone starts somewhere, and every step, no matter how imperfect, contributes to the overall path.

This humble yet incredibly satisfying recipe for Corn Pup Muffins isn’t just about avoiding the mess of deep frying; it’s about creating a versatile, family-friendly meal or snack that’s both quick to prepare and a joy to eat. Whether you’re planning a casual gathering, packing school lunches, or simply looking for a nostalgic treat, these baked corn dog muffins are sure to be a hit. The convenience factor makes them perfect for busy weeknights, and their customizable nature means you can tailor them to suit any taste preference. Let’s get baking and rediscover this delightful twist on a classic!

Homemade Corn Pup Muffins (Baked Corn Dog Muffins)

Yield:
1 dozen

Delicious, moist cornbread muffins with a savory hot dog piece in the middle – a perfect no-fry corn dog alternative!

Ingredients

• 3/4 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/3 cup sugar
• 1 Tbsp baking powder
• 1/4 tsp salt
• 1 tsp chili powder
• 1 tsp cumin
• 1 tsp garlic powder
• 1 cup milk
• 1 egg, beaten with fork
• 2 Tbsp oil (vegetable or canola oil works well)
• 1/2 cup shredded Monterey Jack cheese (or cheddar, colby jack)
• 4 hot dogs, cut into 1-inch pieces (choose your favorite type!)

Instructions

1. Preheat your oven to 400°F (200°C). Prepare a standard 12-cup muffin pan by lining it with paper liners or coating each cup thoroughly with cooking spray to prevent sticking. This step ensures easy removal of your delicious corn dog muffins.
2. In a large mixing bowl, combine the dry ingredients: yellow cornmeal, all-purpose flour, sugar, baking powder, salt, chili powder, cumin, and garlic powder. Whisk them together until they are well combined, ensuring an even distribution of flavors. Create a small well in the center of the dry mixture. Pour in the wet ingredients: milk, the beaten egg, and oil. Stir just until the mixture is blended. Be careful not to overmix the batter; a few lumps are perfectly fine and will lead to a tender muffin. Finally, gently fold in the shredded Monterey Jack cheese until just incorporated.
3. To assemble your corn dog muffins, drop a spoonful of the prepared batter into the bottom of each muffin cup. This will create a base for your hot dog piece. Next, place one 1-inch hot dog piece directly onto the batter in each cup. Now, spoon just enough additional batter over the hot dog piece to completely cover it. It’s important not to overfill the cups at this stage; a small scoop is usually sufficient to cover the hot dog. This method ensures you’ll have enough batter for all 12 muffins and that the hot dog remains centered.
4. Bake the muffins for 10-12 minutes. They should appear lightly browned around the edges and on top. To check for doneness, insert a toothpick into the cornbread portion (avoiding the hot dog piece); if it comes out clean, your muffins are ready. Once baked, remove the pan from the oven and let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely. This helps them set and prevents sogginess.

Did you make this easy baked corn dog muffin recipe?

I’d love to hear your thoughts and see your creations! Rate the recipe above, share your experience in the comments below, and/or post a photo on Instagram using #HITKrecipes. Your feedback makes my day!

These Corn Pup Muffins are more than just a convenient snack; they are a delightful culinary innovation that brings joy without the hassle. Originating from a source like the USA Weekend Newspaper back in November 2006, this recipe has stood the test of time, proving its enduring appeal. It’s a testament to simple, wholesome ingredients coming together to create something truly special.

Tips for Perfect Corn Pup Muffins

To ensure your baked corn dog muffins turn out perfectly every time, consider these helpful tips. Firstly, **do not overmix your batter**. Overmixing develops the gluten in the flour, leading to tough muffins. A few lumps are perfectly acceptable and often result in a more tender crumb. Secondly, when choosing your hot dogs, opt for high-quality frankfurters. Whether you prefer all-beef, turkey, or even vegetarian hot dogs, the quality will significantly impact the final flavor. Cutting them into uniform 1-inch pieces ensures an even distribution in each muffin.

**For an extra flavor boost**, you can lightly brown the hot dog pieces in a skillet before adding them to the batter. This step isn’t strictly necessary but can add a layer of savory depth. When it comes to cheese, Monterey Jack is specified, but feel free to experiment with other varieties like sharp cheddar for a bolder taste, or a spicy pepper jack for a little kick. You could even add a pinch of smoked paprika or a dash of cayenne pepper to the dry ingredients for an additional layer of warmth, tailoring the spice level to your preference.

Serving Suggestions and Meal Pairings

While these Corn Pup Muffins are fantastic on their own, they truly shine when paired with complementary sides. As mentioned, they are an excellent companion to a hearty bowl of **chili** or a comforting **soup**, creating a balanced and satisfying meal. For a classic American experience, serve them alongside a dollop of **ketchup** and a swirl of **mustard** (yellow, Dijon, or honey mustard all work beautifully).

Thinking beyond condiments, consider these delicious pairings:

• **Coleslaw:** The creamy, tangy crunch of coleslaw provides a refreshing contrast to the savory muffins.
• **Baked Beans:** A side of sweet and smoky baked beans is a quintessential match for any hot dog-inspired dish.
• **Green Salad:** A simple side salad with a light vinaigrette can add freshness and a healthy component to your meal.
• **Roasted Vegetables:** Asparagus, broccoli, or bell peppers roasted with a sprinkle of olive oil and herbs make for a wholesome side.
• **Potato Salad or Macaroni Salad:** For a picnic-style meal, these creamy salads are always a hit.

These muffins are also perfect for **lunchboxes** for kids and adults alike, offering a fun and convenient meal. They’re fantastic for **potlucks, parties, and game-day snacks** – easy to eat and universally loved.

Storage and Freezing Instructions

One of the best qualities of these Corn Pup Muffins is their freezer-friendliness, making them ideal for meal prep and busy schedules.

1. **Cool Completely:** Before storing or freezing, ensure the muffins have cooled down entirely to room temperature. This prevents condensation which can make them soggy.
2. **Refrigeration:** Store cooled muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days.
3. **Freezing for Longer Storage:** For longer preservation, wrap individual cooled muffins tightly in plastic wrap, then place them in a freezer-safe bag or airtight container. They can be stored in the freezer for up to 3 months.
4. **Reheating from Frozen:** To reheat, you can microwave them for 30-60 seconds (or longer, depending on your microwave and the number of muffins) until heated through. For a crispier exterior, reheat in a preheated oven at 350°F (175°C) for 10-15 minutes, or in a toaster oven until warmed and lightly re-crisped.

Having a batch of these easy baked corn dog muffins ready in the freezer means you’re always just minutes away from a delicious and satisfying snack or meal!

Source: USA Weekend Newspaper – Nov. 10-12, 2006