A delightful twist on the classic corn dog, these muffins are cheesy, savory, and perfect for a quick snack or lunch.
Preheat your oven to 400°F (200°C) and prepare a muffin tin by greasing it or lining it with paper liners.
Using paper liners makes cleanup easier and ensures the muffins release effortlessly.
In a mixing bowl, combine the cornmeal mix and brown sugar, stirring to blend.
Ensure the dry ingredients are evenly mixed to avoid clumps in the batter.
Add the egg and milk to the dry ingredients, stirring until just combined.
Do not overmix; a few lumps are okay and will result in tender muffins.
Fold in the sliced hot dogs and shredded cheddar cheese.
Distribute the hot dogs and cheese evenly throughout the batter for consistent flavor.
Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.
Use an ice cream scoop for even portions and less mess.
Bake in the preheated oven for 14-18 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Rotate the muffin tin halfway through baking for even cooking.
Allow the muffins to cool slightly before serving. Enjoy them warm with your favorite dipping sauce.
Serve with a side of ketchup or mustard for a classic pairing.
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