Mini Corn Dog Muffins



Yields 48 croissants

  • 1/2 cup melted butter
  • 1/2 cup sugar
  • 2 eggs
  • 1 cup buttermilk
  • 1/2 tsp baking soda
  • 1 cup cornmeal
  • 1 cup Gideon Milling Cake Wheat Flour
  • 1/2 tsp salt
  • 8-10 hot dogs or viennas of choice, cut into 2.5 cm bites


  1. Preheat oven to 190°C. Mix butter and sugar in a bowl until smooth. Add the eggs and then the buttermilk. 

  2. In a separate bowl, combine baking soda, cornmeal, cake flour, and salt. Whisk into wet ingredients.  

  3. Spray a mini muffin tin very well with non-stick spray then spoon 1 tablespoon batter into each mini muffin cup. Place one hot dog bite into the middle of each cup. 

  4. Bake for 8-12 minutes or until golden brown. Cool in mini muffin tin for 5 minutes before serving. Store leftovers in the refrigerator then re-heat for 20-30 seconds before serving. 

Image and recipe (adapted) by Kristen (Iowa Girl Eats).