These poppable jalapeno cheddar mini corndog muffins are a fun spin on your favorite fair food! Serve them as is, or with your choice of condiments for the perfect party appetizer or game day snack.

Why you’ll love this recipe:

As if mini corndog muffins weren’t delicious enough on their own, I went ahead and stirred a handful of cheddar cheese and chopped jalapeno into the cornbread batter! It’s a delicious balance of salty and sweet with a kick of heat!

Ingredients you’ll need:

Yellow cornmeal
All-purpose flour
Baking powder
Granulated sugar
Milk
Vegetable oil- canola oil is fine too
Egg
Shredded cheddar cheese
Diced jalapeño

These cornbread bites with hotdog studded centers have all the flavors of a regular corndog without having to eat around that wooden skewer AND there’s no frying required!!! They come together in less than 30 minutes and will disappear even faster!

How to make the best jalapeno cheddar mini corndog muffins:

Prep: Preheat your oven to 425 degrees F, then grab your mini muffin tin and grease well.
Make the cornbread batter: In a large mixing bowl, combine yellow cornmeal, flour, baking powder and sugar. Add in milk, oil, and egg, then mix to form a batter. Fold in shredded cheese and diced jalapeno.
Assemble: Evenly divide the batter into your greased mini muffin tin. Slice the hot dogs into 2 inch pieces and place one in the center of each muffin.
Bake: Bake at 425 degrees F for 10-12 minutes. You’ll know these are done when they’re puffed and golden on the edges!

My top tips:

You can adjust the spice level of the cornbread batter by leaving the seeds and ribs in the diced jalapenos for more heat or remove them for less heat! If you’d rather leave out the cheddar and jalapeno completely, you can do that as well.
Use whatever hot dogs you like! I gravitate towards beef hotdogs but if you like pork, chicken, or turkey hotdogs, those work as well! I just recommend slicing them into 2-inch pieces so that the pieces of hot dog are still long enough to show on the surface of the muffins once they’re baked.
Grease your muffin tin! I like using melted salted butter for this because it makes the edges of the corndog muffins perfectly brown. If non-stick spray is all you have, that’s fine! Just grease the pan liberally so the corndog bites don’t stick!
These corndog mini muffins reheat like a dream! They’re most delicious right out of the oven but transfer any leftovers into an airtight container and store in the fridge for reheating in the microwave or air fryer later too!

Looking for more easy appetizers? Try these out!

Print Recipe