Cornbread Muffins Stuffed with Mini Hot Dogs

My kids love corn dogs! So, the Teton Waters Ranch mini uncured beef hot dogs we now carry had me thinking—how can I make mini corn dogs with the kids? I started brainstorming how this was going to work, and instead of corndogs, I made cornbread muffins stuffed with mini hot dogs. The kids loved them and so did the adults! I basically followed the recipe for gluten free cornbread on the back of Arrowhead Mills organic yellow cornmeal, with a few minor adjustments.

They make great snacks. I tossed some into the kids’ lunches, and I think they will be a big hit at our Labor Day cookout!


  1. Combine cornmeal, all-purpose flour, sugar, baking soda, and salt in a bowl.
  2. In another bowl, whisk eggs and then whisk in the butter and buttermilk.
  3. Add the dry ingredients to the wet ingredients, stirring to make a smooth batter.
  4. Preheat the oven to 375 degrees.
  5. I used heart-shaped silicon muffin molds that hold ¼ cup of batter. I filled the muffin molds halfway with batter, tossed in a mini hot dog, then filled it to the top with more batter.
  6. I baked them for 20-25 minutes or until they began to turn golden brown.

Recipe Credit

Beth Blessing (Organic Beth) has a Masters in Nutrition and is the co-founder of Green Bean Delivery. She is a mother of three that loves supporting family farms and searching for unique, artisanal products. Her goal is to help others eat better and live a more natural, holistic life through healthy recipes and practical tips. Follow her on Facebook: @OrganicBeth