Make your favorite festival food at home. Mini corn dog muffins with dill relish are a poppable favorite. This recipe is perfect for potlucks and your summer parties.
This year marks the 20th Anniversary of the National Cornbread Festival and and National Cornbread Cook-Off, and Martha White is hosting the Past Judge Cook-Off for Charity. This is an exciting milestone for cornbread and what better way to celebrate than by sharing some of our favorite cornbread recipes?!
As part of the National Cornbread Festival, Martha White has brought back the Virtual Cornbread Potluck which kicks off today, April 13. I am sharing my favorite cornbread recipe, along with some of my blogging friends. Be sure to click on the links at the bottom of this post to see their favorite recipes too!
Mini Corn Dog Muffins couldn’t be any simpler to make thanks to Martha White Sweet Yellow Cornbread & Muffin Mix. The sweetness of the cornbread pairs perfectly with the saltiness of the hot dogs. I love the addition of a little dill relish baked on top, but if relish isn’t your thing you can leave it off.
These poppable corn dog muffins take me back to my childhood and my favorite festival foods. I actually still look forward to going to the county festival each year for a funnel cake, and a foot long corn dog. Delish!!!
Recipe yields 24 mini muffins.
Ingredients:
- 1 package Martha White Sweet Yellow Cornbread & Muffin Mix
- 1/2 cup milk
- 1 egg, beaten
- 5 all beef hot dogs
- 1/2 cup dill relish
Instructions:
Step 1: Preheat oven to 400 degrees and grease mini muffin pan.
Step 2: In a bowl, combine muffin mix, milk, and egg. Stir until combined. Spoon into a mini muffin pan. You should have enough batter to make 24 mini muffins.
Step 3: Cut 5 all beef hot dogs into 5 pieces, of equal size. You’ll have one piece left over which always makes my two dogs very happy. Place a piece of hot dog, cut side down, into the center of each filled muffin tin. Your hot dog will be poking out the top of the prepared muffin mix. Don’t worry. The muffins will rise as they bake.
Step 4: Spoon a small amount of dill relish on top of each muffin.
Step 5: Bake for 17 to 22 minutes, or until muffins are golden brown on top.
Step 6: Remove from muffin pan, serve warm, and enjoy!
Mini Corn Dog Muffins with Dill Relish
Ingredients
- 1 package Martha White Sweet Yellow Cornbread & Muffin Mix
- 1/2 cup milk
- 1 egg beaten
- 5 all beef hot dogs
- 1/2 cup dill relish
Instructions
- Preheat oven to 400 degrees and grease mini muffin pan.
- In a bowl, combine muffin mix, milk, and egg. Stir until combined. Spoon into a mini muffin pan. You should have enough batter to make 24 mini muffins.
- Cut 5 all beef hot dogs into 5 pieces, of equal size. You’ll have one piece left over which always makes my two dogs very happy. Place a piece of hot dog, cut side down, into the center of each filled muffin tin. Your hot dog will be poking out the top of the prepared muffin mix. Don’t worry. The muffins will rise as they bake.
- Spoon a small amount of dill relish on top of each muffin.
- Bake for 17 to 22 minutes, or until muffins are golden brown on top.
- Remove from muffin pan, serve warm, and enjoy!
Aww, this is the best idea! I’d love to make some of these muffins.