For me, I look forward to the Super Bowl for three reasons: the commercials, the half time show, and Super Bowl snacks. Buffalo wings, chips, pretzels, all kinds of dips, and most Super Bowl food items tend to come with bacon in some form or another. These are all good, wonderful things. I figured I needed to supplement my favorite Super Bowl foods with a treat of my own, and these mini corn dog muffins were at the very top of my list of things to make.
I love corn dogs. I only had my first corn dog two summers ago (at the original Nathan's on Coney Island- it was definitely worth the trip there!), and since then, they're one of my new favorite treats. I actually saw this recipe for mini corn dog muffins on Pinterest last year, I think it was the day AFTER the Super Bowl, and I was so upset that I hadn't seen the image sooner. Had I known a glorious little concoction like these mini corn dog muffins existed, I would have made them ASAP. I couldn't believe I'd have to wait a whole year to post this recipe in time for the Super Bowl, but I bookmarked it anyway, and just waited it out...and here they are! They're as adorable as ever, and are incredibly tasty little snacks too.
This recipe couldn't be any simpler to prepare. No fancy mixer is needed, and a bowl and wooden spoon combination is all you need to make these (along with of course measuring cups and a knife, duh). The corn muffin component was probably my favorite thing about them. The corn muffin wasn't dry at all, which tends to be a problem with corn muffins in general, and it had a very subtle sweetness that paired perfectly with the hot dog in the middle. You could definitely mix these up in 15 minutes, and they take only about 10 minutes to bake, making these a perfect game-day option.
These mini corn dog muffins are best when served hot from the oven with a dab of cold ketchup (or mustard, if that's what you're into). They're perfect for football parties, or for plain old snacking, which is how I'm probably going to enjoy mine! These will definitely go fast, so if you plan on making these, you might just have to consider making two batches. Enjoy!
Mini Corn Dog Muffins
recipe from Iowa Girl Eats
1/2 cup (1 stick) unsalted butter, melted
1/2 cup granulated sugar
2 eggs, at room temperature
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all purpose flour
1/2 teaspoon salt
6-8 beef hot dogs, cut into 1-inch pieces (I used Nathan's brand)
Begin by preheating the oven to 375 degrees F, and positioning a rack in the middle of the oven. Grease mini muffin tins with non-stick baking spray.
In a large bowl, combine together the butter and sugar, whisking until fully combined. Add in the eggs, mixing until combined. Whisk in the buttermilk. In a separate bowl, combine together the baking soda, cornmeal, flour, and salt, stirring to incorporate all the dry ingredients together. Add the dry ingredients to the wet ingredients in two additions, mixing until just incorporated.
Spoon about 1 tablespoon of the cornmeal batter into each mini muffin cup. Place 1 hot dog piece upright in the middle of each mini muffin cup. Don't worry if the hot dog bites seem to be a little too long, because the muffin part will rise while it bakes.
Bake the mini muffins in the preheated oven until the cornbread is golden brown, about 10 minutes. Cool the mini muffins inside the tins for a few minutes before serving. Serve the mini corn dogs warm with ketchup, and enjoy!
(Leftovers should be stored in the fridge, and can be reheated in a microwave or toaster oven...not that you'll have leftovers, though...)
Makes 36 mini corn dog muffins