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!
These look like such a cute spin-off to hot dogs!
They make a perfect tv sports snack food.
Aww that is so yummy! I would love to taste that. Thanks for sharing!
This look so yummy! My kids would love, I’m sure. I have to give these a go with turkey dogs. Thanks!
I love this idea!!! How completely fun. I can think of so many ways to serve these. Really creative.
It has been YEARS since I had a corn dog. These are calling my name! I love the addition of the pickles.
The boychild loves corn dogs. I’m going to try it this way so I can switch it up.
This is such a fun recipe. My kids would love them.
I so need to try to make these. My kids love corn dogs. I think that they would love this.
Those look so tasty! What a great idea to combine cornbread and hot dogs. And oh that relish!
Made these and added steamed chopped broccoli to cornbread mix .
That sounds really great!