A delightful twist on the classic corn dog, these muffins are perfect for a quick snack or lunch.
Preheat your oven to 400°F (200°C) and line a muffin tin with paper liners.
Using paper liners makes cleanup easier and prevents sticking.
In a mixing bowl, combine the cornmeal, flour, baking powder, salt, and brown sugar.
Mix the dry ingredients thoroughly to ensure even distribution of the leavening agents.
Add the egg and milk to the dry ingredients and stir until just combined.
Avoid overmixing to keep the batter light and fluffy.
Fold in the corn, shredded cheddar cheese, and diced hot dogs.
Ensure the add-ins are evenly distributed for consistent flavor in each muffin.
Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
Use an ice cream scoop for even portioning.
Bake in the preheated oven for 15-18 minutes, or until the tops 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 warm or at room temperature.
Serve with your favorite dipping sauces for added flavor.
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