- 5 minutes
- 30 minutes
- 18 muffins
Corn dogs are a county fair favorite, but they can also make a tasty appetizer, snack or lunchbox staple. That’s right! Corn dogs can be multipurpose thanks to our Corn Dog Cups recipe. Easy and low-cost to make, you’ll only need four ingredients, plus a muffin tin and dipping sauces. We recommend classic ketchup and mustard, but honey mustard and BBQ sauce also taste great! But, if you want to try them for breakfast, substitute the hot dogs for breakfast sausage links (cooked) and dip in your favorite fruit jam.
- Preheat oven to 400°F. Whisk together the corn muffin mix, eggs and milk.
- Pour the mixture into greased muffin tins, filling each cup halfway.
- Cut 9 hot dogs in half and place one half in the middle of each cup. Pour over remaining batter. Bake 15 minutes or until the cornbread is set.
- Allow the Corn Dog Cups to cool for 10 minutes before removing them from the tin. Serve with ketchup and mustard in shallow bowls big enough for dipping.