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Tuesday 30 August 2016
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Muffin Tin Mini Corn Dogs – Kids in the Kitchen #SundaySupper

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I’ve mentioned before that this house loves hot dogs. This recipe combines hot dogs with that delicious sweet goodness of fresh baked corn bread, reminiscent of yummy corn dogs you would find at your local carnival without the fat and frying.

Muffin Tin Mini Corn Dogs

This week’s theme for our #SundaySupper Group is Kids in the Kitchen! You know I am all about having my kids in the kitchen with me. It not only gives us together time, but by helping prepare new dishes, it opens their minds to be more willing to try the dish. This sly Mommy tactic has always worked great with Baby…with Jed, my stubborn, bane of my existence will only eat dino nuggets or pasta picky eater, not so much. ūüôā

Ingredients
2 (8.5 ounce) packages cornbread mix
2 tablespoons brown sugar
2 eggs
1 1/2 cups milk
1 cup grated Cheddar cheese
9 hot dogs, cut in half

Directions
1. Preheat oven to 400 degrees F (200 degrees C).
2. Lightly grease muffin tins.
3. Stir together the cornbread mix and the brown sugar in a large bowl.
4. Whisk the eggs and milk in a small bowl until smooth.
5. Fold the eggs and cheese into the dry mixture until moistened.
6. Spoon mixture into muffin tins until 2/3 full. Add 1 hot dog half to each muffin.
7. Bake in a preheated oven 14 to 18 minutes, or until golden brown.

We made mini and regular sized muffins. Both sizes turned out perfect. When you add a salad and a serving of macaroni/potato salad or Mediterranean couscous salad, dinner is done. This is the type of dinner I like to eat outside on the deck because there are not a million things to carry in and out of the house. One tray for each adult and everything is set and ready to eat.

You can find the recipe we use HERE from allrecipes.com, but we omit the additional sugar. I find the cornbread mix we use is sweet enough, but that is just our personal preference.

Now my second favorite part, of #SundaySupper (number one of course being eating the dish that we made), sharing all the amazing recipes my fellow foodie bloggers have prepared too!  You can find everything from breakfast to dessert in the span of recipes all geared specifically towards cooking with kids and having them join you in the kitchen!

So, in the words of my three year old, “Let’s get this party started” and have some fun!

Start your day:

Healthy Snackers:
Main Squeeze:

Sweet Treats:

Have a great kid friendly recipe to share? ¬†Join us this week for the #SundaySupper live chat. We’d love to have you participate in the fun! ¬†Our¬†chat will start at 3 pm EST. ¬†Follow us on twitter by using hashtag #Sundaysupper or using¬†Tweetchat. ¬†Hope to see you there!

 

Muffin Tin Mini Corn Dogs - Kids in the Kitchen #SundaySupper
 
Prep time
Cook time
Total time
 
Combination of your favorite hot dogs with delicious sweet corn bread
Author:
Recipe type: Appetizer
Cuisine: American
Ingredients
  • 2 (8.5 ounce) packages cornbread mix
  • 2 tablespoons brown sugar
  • 2 eggs
  • 1½ cups milk
  • 1 cup grated Cheddar cheese
  • 9 hot dogs, cut in half
Instructions
  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Lightly grease muffin tins.
  3. Stir together the cornbread mix and the brown sugar in a large bowl.
  4. Whisk the eggs and milk in a small bowl until smooth.
  5. Fold the eggs and cheese into the dry mixture until moistened.
  6. Spoon mixture into muffin tins until ⅔ full. Add 1 hot dog half to each muffin.
  7. Bake in a preheated oven 14 to 18 minutes, or until golden brown.