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Corn Dog Muffins


The Pioneer Woman's recipe . . .

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  • 1/4 cups Shortening
  • 1 cup Yellow Cornmeal
  • 1/2 cups All-purpose Flour
  • 1 teaspoon Salt
  • 1 cup Buttermilk
  • 1/2 cups Milk
  • 1 whole Egg
  • 1 Tablespoon Baking Powder
  • 1/2 teaspoons Baking Soda
  • 6 whole Hot Dogs



Step 1

Preheat oven to 425 degrees.

Combine corn meal, flour, and salt in a mixing bowl. In a separate bowl, combine buttermilk, milk, and egg. Add baking powder and baking soda to the wet ingredients. Stir into the dry ingredients. Add ¼ cup melted shortening, slightly cooled, stirring constantly.

Grease muffin tins (whatever size you want) and fill them a little more than half full with batter. Cut a hot dog into pieces (small rounds if using mini muffin tins; 1-inch slices if using larger muffin tins.

Bake until cornbread is done, about 10 to 12 minutes. Remove from the pan and serve with ketchup and mustard!

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