Corn Dog Muffins

2 (8.5 ounce) packages cornbread mix
2 tablespoons brown sugar
2 eggs
1 1/2 cups milk
1 cup grated Cheddar cheese
4 hot dogs, chop into pieces

Preheat oven to 400 degrees. Lightly grease muffin tins.

Stir together the cornbread mix and the brown sugar in a large bowl. Whisk the eggs and milk in a small bowl until smooth. Fold the eggs and cheese into the dry mixture until moistened. Spoon mixture into muffin tins until 2/3 full. Add 1 hot dog half to each muffin.

Bake in a preheated oven 14 to 18 minutes, or until golden brown.

18 Muffins

I alter this recipe on whatever I have at the time… hotdogs, bacon, and ham. These freeze well.

Submitted by HBHW reader Vickie G.

Here are some tips on how to freeze these muffins. It’s a great way to make them ahead of time and then just reheat and server. For even more freezer muffin variety, take a look at this basic freezer muffin recipe and start adding your own favorite add-0ns like fruit, nuts and spices.

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