A taste from the county fair: corn dog muffins

When I made these corn dog muffins for the first time last summer, I couldn't believe it! They taste so much like real corn dogs. And the only place you can have a real corn dog is at the county fair, right? There's something about that sweet crunchy corn batter wrapped around that hot dog....can't you smell it now...

We had these for supper tonight with a side of carrot sticks. About 3-4 will fill you up! They can also be enjoyed as a snack. We like dipping ours into ketchup, but I'm sure that mustard would be great, too. So, go ahead--make some for the entire family or for your next potluck at church. It's sure to be a winner!

I found the recipe in Taste of Home's Fast Fixes with Mixes. If you don't have corn muffin mix, you can make your favorite corn bread recipe. Add the brown sugar to the dry ingredients, and continue following the recipe for the wet ingredients (eggs, milk, etc.). Feel free to use turkey hot dogs like we did for a healthier version of this muffin.

Corn Dog Muffins

2 packages (8 1/2 ounces each) cornbread/muffin mix

2 tablespoons brown sugar

2 eggs

1 cup milk

1 can (11 ounces) whole kernel corn, drained

5 hot dogs, chopped 

In a bowl, combine corn bread mix and brown sugar. Combine eggs and milk; stir into dry ingredients until moistened. Stir in corn and hot dogs (batter will be thin). Fill greased or paper-lined muffin cups three-fourths full. Bake at 400 degrees for 14-18 minutes or until golden brown. Serve immediately or refrigerate.  Yield: 1 1/2 dozen