Corn Dog Cups

Bite size corn dogs - baked not fried - with the perfect combination of savory hot dog and sweet cornbread! And even though these treats are baked, you still get what we all love about corndogs - crispy exterior, crumbly cornbread and meaty hot dog middle! These are perfect for last minute gatherings, snacking, cocktail parties, kid's parties, and more!

About the cornbread batter: I made my own corndog batter from scratch because I think it's JUST AS EASY as opening the boxed mix! You basically need the same ingredients. That said, if you want to save a step or two, you can use the boxed mix. 

I used all-beef hot dogs in these cups, but you can also use turkey hot dogs, soy hot dogs and cocktail sausages.  

Corn Dog Cups

Cooking spray

1 cup yellow cornmeal 
3/4 cup all-purpose flour 

3 tablespoons granulated sugar

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup milk

1 large egg
6 hot dogs, cut into 4 pieces each (making 24 pieces)

Preheat the oven to 375 degrees. Coat a 24-cup mini muffin pan (or two 12-cup mini muffin pans) with cooking spray. 
In large bowl combine the flour, cornmeal, sugar, baking powder, and salt. Mix well and set aside. 
In a small bowl, whisk together the milk and egg. Add the milk mixture to the dry ingredients and stir until just blended. Spoon the batter into the prepared pans, filling each cup about 2/3 full. 
Insert a hot dog piece in the center of each muffin cup, pressing it all the way in. How funny is this picture?

Bake for 12 to 15 minutes, until a wooden pick inserted into the cornbread portion comes out clean. 

Makes 24 corn dog cups