Mini Corndog Muffins

Mini Corndog Muffins


  • 1 Bag of WE Made Buttermilk Cornbread mix

  • 2 eggs

  • 2/3 cup whole milk

  • 1 cup sour cream

  • 1/2 cup canola oil

  • 8 hot dogs

  • American cheese or Velveeta

  • 1 tbsp sugar (optional)


  1. Preheat oven to 375F. Whisk eggs, milk, sour cream, canola oil, and sugar in a medium bowl. Stir in cornbread mix just until the dry mix disappears (do not overmix).

  2. Drop 1 tbsp batter into each of two 24-count mini muffin pans with paper liners. Cut 8 hotdogs into 6ths. Press the hotdog piece, cut side up, into each muffin cup, and top with a small piece of cheese. Top with remaining

    batter, about a tsp on each.

  3. Bake for 10 to 12 minutes. Cool in pan for 5 minutes.

Recipe courtesy of Zippy Bites, participants in The Great Birmingham Bake-Off 2023.

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