Corn Dog Muffins

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“This is part of my back to school OAMC plan. My whole family enjoys them. They freeze nicely. I like them served warm but my kids will eat them any way. They are quick and easy to make.”

Ingredients Nutrition

  • 2 (6 1/2 ounce) packages cornbread mix (I use Betty Crocker)
  • 2 large eggs
  • 1 12 cups milk
  • 1 12 cups shredded cheddar cheese
  • 8 beef hot dogs


  1. Heat oven to 400. (I now have a convection oven and I cook these at 375 in the convection oven).
  2. Mix the cornbread mix, eggs, milk and cheese until blended.
  3. Cut each hot dog into about 15 pieces (or as big or as little as you like).
  4. Spary muffin tins with cooking spray.
  5. Fill tins about 2/3 full and cook for 14-18 minutes.
  6. Eat immediately or cool and put in fridge or freezer for later.
  7. If freezing let thaw and I like to heat them up in the microwave for about 30 seconds before eating.

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