Corn Dog Muffins

By | February 8, 2012

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My youngest daughter is now eating a lot of solid foods.  She wants to self feed, but is in that stage where she can’t really work a spoon yet so this can get VERY messy (mac n cheese in the hair messy).  I have been trying to find things that she can eat, and that she can feed herself without getting totally covered in a sticky mess.

That is when I thought about corn dogs.  My oldest daughter LOVES corn dogs, but well lets face it you can’t feed a corn dog to a baby.  So what about making a corn dog muffin, where you cut up the pieces of hot dog small enough that they are not a choking hazard for your baby.  I decided to give it a try, I had a feeling that they would be a hit in the house no matter what, and I was right.  Everyone loved them they are so yummy, and the baby was able to eat a muffin with no issues at all.  She actually really liked getting the whole muffin (not having it cut up for her).  At first she kind of stared at it then took a big bite, then she started pulling pieces off and eating them. She actually had a lot of fun with her dinner. Now this is not a totally mess free meal, I mean we still had corn dog muffins all over the floor but she in general was not covered in a sticky mess.

My oldest also loved these muffins (who would have thought ;) I think these would be great for a packed lunch or a quick lunch on the go. This recipe made me about 30 muffins so I froze a bunch and will pull them out when needed for a quick easy meal for the kids.


1 1/2 cups cornmeal
2 1/2 cups milk
2 cups all-purpose flour
1 tablespoon baking powder
1 can corn
1 teaspoon salt
2/3 cup white sugar
2 eggs
1/2 cup vegetable oil
1 pkg 8 hot dogs (cut into pieces)
Preheat oven to 400 degrees.  Grease or paper line muffin tin.

 In a small bowl, combine cornmeal and milk; let stand for 5 minutes. While you are waiting cut up hot dogs in to small bite size pieces.
In a large bowl, whisk together flour, baking powder, salt and sugar. Mix in the cornmeal mixture, eggs and oil until smooth. Mix in corn and hot dogs.  Pour batter into prepared muffin tin.
 Bake in preheated oven for 20 minutes, or until a knife inserted into the center of the cornbread comes out clean.

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