"JIFFY" CORN DOG MUFFINS
if (typeof window.atnt !== 'undefined') { window.atnt(); }if (typeof window.atnt !== 'undefined') { window.atnt(); } Win the whole family over with "JIFFY" Corn Dog Muffins, made with "JIFFY" Corn Muffin Mix. They're an easy-to-bake, kid-friendly recipe. This Recipe Uses: Corn Muffin Mix Bakes into a golden, delicious muffin or sweet cornbread. Information Recipes Buy Online Yields: 12 - 14 Muffins if (typeof window.atnt !== 'undefined') { window.atnt(); }if (typeof window.atnt !== 'undefined') { window.atnt(); }
Number Of Ingredients 4
Steps:
- Directions Step 1 Preheat oven to 400°F. Grease muffin pan or use paper baking cups. Step 2 Prepare muffin mix as directed on package. Step 3 Slice hot dogs into small pieces. Reserve 1/4 cup hot dog pieces for topping. Stir rest of hot dogs into batter. Step 4 Fill muffin cups 2/3 full. Top the muffin batter in each cup with a few pieces of hot dogs. Bake 13 - 15 minutes or until golden brown.
CORN DOG BITES
A faster, easier version of a corn dog. Very kid-friendly! Serve with ketchup and mustard!
Provided by cyndib
Categories Bread Quick Bread Recipes Muffin Recipes Savory Muffin Recipes
Time 30m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Spray 2 24-cup mini-muffin pans with cooking spray.
- Cut hot dogs into 4 pieces crosswise and cut each piece lengthwise to make 8 pieces per hot dog.
- Whisk flour, corn meal, sugar, baking powder, and salt in a bowl; stir in milk, egg, and vegetable oil to make a smooth batter. Stir chopped hot dogs into batter and spoon the mixture into prepared mini muffin cups.
- Bake in the preheated oven until the corn muffins are lightly browned and set in the center, about 8 minutes.
Nutrition Facts : Calories 434.4 calories, Carbohydrate 41.5 g, Cholesterol 55.4 mg, Fat 25 g, Fiber 0.7 g, Protein 10.6 g, SaturatedFat 8.2 g, Sodium 1072.7 mg, Sugar 16 g
CORN DOGS
Steps:
- Special equipment: 8 sets chopsticks, not separated
- Pour oil into a deep fryer or large heavy pot and heat to 375 degrees F. In a medium mixing bowl, combine the cornmeal, flour, salt, baking powder, baking soda, and cayenne pepper. In a separate bowl, combine the jalapeno, corn, onion, and buttermilk. Add the dry ingredients to the wet ingredients all at once, and stir only enough times to bring the batter together; there should be lumps. Set batter aside and allow to rest for 10 minutes.
- Scatter the cornstarch into a dry pie pan. Roll each hot dog in the cornstarch and tap well to remove any excess.
- Transfer enough batter to almost fill a large drinking glass. Refill the glass as needed. Place each hot dog on chopsticks, and quickly dip in and out of the batter. Immediately and carefully place each hot dog into the oil, and cook until coating is golden brown, about 4 to 5 minutes. With tongs, remove to cooling rack, and allow to drain for 3 to 5 minutes.
CORN DOG BITES
No need to have skewers for these! Leftover batter can be refrigerated and used for a couple of days. One son likes them better made with the leftover batter. I have never cooked a whole pack of hot dogs in one session, so I don't know how long that would take. Cooking time is estimated for one serving. Recipe from The Southern Living Cookbook. Update: there was a question about the two listed amounts of sugar. The recipe is correct as shown. I put 1 T plus 1 tsp of sugar in the batter.
Provided by Deb G
Categories Lunch/Snacks
Time 11m
Yield 48 bites, 4-5 serving(s)
Number Of Ingredients 11
Steps:
- In medium bowl, combine flour, baking powder, salt, cornmeal, and both amounts of the sugar.
- In a small bowl, combine the egg and buttermilk.
- Add wet ingredients to the dry ones.
- Add 1/4 cup buttermilk if batter is too stiff.
- Immerse 6 or 8 hot dog pieces at the time in the batter.
- In a small skillet, heat about 1 inch of oil to medium high.
- Use a fork or tongs to take hot dog pieces out of batter and place carefully into hot oil.
- Fry until golden brown on both sides. You might have to adjust the temperature of the oil to keep it cooking but not burning.
- Drain on paper towels.
- Continue frying in small batches.
Nutrition Facts : Calories 543.9, Fat 29.4, SaturatedFat 11.4, Cholesterol 96.7, Sodium 1700, Carbohydrate 50.8, Fiber 2.3, Sugar 10.4, Protein 18.6
EASY AND QUICK CORN DOG MUFFINS
Kids will love these! These taste just like corn dogs, but healthier since they are baked, not fried. Put them on a plate with some ketchup. Great on a picnic too!
Provided by Sweet Chef
Categories Quick Breads
Time 20m
Yield 6 muffins, 3-6 serving(s)
Number Of Ingredients 5
Steps:
- Prepare the corn muffin batter as directed on the box.
- Chop the hot dogs into bite-size pieces.
- Mix in the hot dog pieces into the batter.
- Pour batter into a greased muffin tin.
- Bake for 15-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Eat plain or with ketchup.
- Enjoy!
- Note: You can add more of less hot dog, depending on your own tastes :).
Nutrition Facts : Calories 526, Fat 25.7, SaturatedFat 8.9, Cholesterol 91.2, Sodium 1207.3, Carbohydrate 59.1, Fiber 5.2, Sugar 17.9, Protein 13.7
MINI CORN DOGS RECIPE BY TASTY
These kid-friendly corn dog bites are too cute (and easy!) to not make for every movie night. After cutting hot dogs into thirds, all you have to do is coat them in flour and a simple batter, quickly fry them for a few minutes, then serve with your favorite condiments or dipping sauces. The best part? Because these are mini, you don't need to buy skewers!
Provided by Hector Gomez
Categories Snacks
Yield 15 mini corn dogs
Number Of Ingredients 11
Steps:
- In a medium sized mixing bowl, whisk together dry ingredients.
- Then add the egg and milk. Stir until batter is smooth with no lumps and chill in refrigerator for 25 minutes.
- Cut the hot dogs into ⅓ pieces and coat in flour to help batter to stick to the dogs.
- Preheat oil to 350ºF (180ºC).
- Dunk flour battered hot dogs into corn dog batter by using a fork. Make sure to fully coat the dogs before frying in the oil.
- Fry at 350ºF (180ºC) for 3-4 minutes or until golden brown. For even cooking use a slotted steel spoon or a pair of tongs to rotate the floating corn dogs.
- Dry off excess oil with paper towels.
- Serve with side of veggies or fruit.
- Enjoy!
Nutrition Facts : Calories 658 calories, Carbohydrate 17 grams, Fat 64 grams, Fiber 0 grams, Protein 5 grams, Sugar 3 grams
CORN DOGS
I made up this recipe many years ago, because I loved the corn dogs you buy at carnivals but could not find a recipe for them. Great served with mustard.
Provided by SUZZANNA
Categories Main Dish Recipes Sandwich Recipes Hot Dogs and Corn Dogs Recipes
Time 40m
Yield 16
Number Of Ingredients 11
Steps:
- In a medium bowl, combine cornmeal, flour, salt, pepper, sugar and baking powder. Stir in eggs and milk.
- Preheat oil in a deep saucepan over medium heat. Insert wooden skewers into frankfurters. Roll frankfurters in batter until well coated.
- Fry 2 or 3 corn dogs at a time until lightly browned, about 3 minutes. Drain on paper towels.
Nutrition Facts : Calories 318.4 calories, Carbohydrate 19.2 g, Cholesterol 42.5 mg, Fat 22.9 g, Fiber 0.6 g, Protein 8.6 g, SaturatedFat 7.6 g, Sodium 776 mg, Sugar 5.9 g
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