Jalapeno Cheddar Mini Corndog Muffins
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.
Servings: 24 people
Equipment
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tbsp baking powder
- 2 tbsp granulated sugar
- 1 cup milk
- 1/4 cup vegetable oil
- 1 egg
- 1 cup shredded cheddar cheese
- 2 diced jalapeños
Instructions
- Preheat your oven to 425 degrees F, then grab your mini muffin tin and grease with melted butter or non-stick spray.
- 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.
- 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 at 425 degrees F for 10-12 minutes. You’ll know these are done when they’re puffed and golden on the edges!