Mini Corn Dog Muffins

Mini Corn Dog Muffins

Can we just take a minute and go “Whoa! How is it October already?!?!”

Yep, it’s the first weekend in October and I’m still trying to wrap my head around it. How is it already fall? We’re speeding up to Halloween, Thanksgiving, and before you know it a jolly fat man will be falling down your chimney to give you some presents in exchange for some cookies and milk.

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These mini corn dog muffins are just one way to straddle the seasons. You see, they remind me of summer time carnivals and BBQ’s but at the same time they are the perfect food for football season. Well, any really sporting event watching, like NASCAR, women’s figure skating, or even curling. Hey, you never know…

It’s just that these mini corn dog muffins that I made for this week’s edition of Sprint Cup Snacks are just so dang good and pop-able. Something very important to consider for game time nosh, like Fried Pickles or Bang Bang Shrimp. Plus, they are soooo simple to make since they take about 10 minutes total prep time, so from start to finish you’ll be enjoying these bad boys in about 25 minutes.

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This weekend’s race at Kansas is edging us closer towards the Sprint Cup championship race in mid November. And you have to admit it’s definitely been an interesting Chase so far. (Well, unless you are a Kasey Kahne fan, like myself :-/) I’m looking forward to totally relaxing on Sunday while watching the race while noshing on these mini corn dog muffins.

Mini Corn Dog Muffins

Makes 48 mini corn dog muffins


  • 1/2 teaspoon baking soda
  • 1 cup cornmeal
  • 1 cup all purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup melted butter
  • 1/3 cup sugar
  • 2 tablespoons honey
  • 2 eggs
  • 1 cup buttermilk
  • 8-10 all-beef hot dogs, cut into 1″ bites
  • ketchup and mustard


  1. Preheat oven to 375 degrees. Spray mini muffin tins with non-stick spray.
  2. In a medium-sized bowl, whisk together the baking soda, cornmeal, flour, and salt. Set aside.
  3. In a large bowl, whisk together the butter and sugar. Whisk in the eggs, honey,and buttermilk.
  4. Add the dry ingredients into the wet ingredients in two batches. Mix until just incorporated
  5. Spoon 1 generous Tablespoon of batter into each mini muffin cup. Gently place one piece of hot dog in the middle of each cup.
  6. Bake for 8-12 minutes, or until cornbread is golden brown. Cool in mini muffin tin for 5 minutes before removing and serving with ketchup and mustard. Store leftovers in the refrigerator, and re-heat in the microwave for 20-30 seconds before serving.

Slightly adapted from Iowa Girl Eats


6.28-30: Weekend Recap

{Friday Night} left work early – headache & tiredness | nap with Kemperpup  | Price gets home | Price and Kemper go for Poker Night at Chris’ | lounge for hours watching mindless tv | bed

{Saturday} up early with Kemper | back to bed | sleep in ’till 9.30 | cleaning the house | errands together- Petsmart, Babies R Us, Michael’s, Stop and Shop | lunch- hot dogs and chips | more cleaning | talk to my mom | Price picks his dad up at the airport | catch up and get settled in | grill steak, veggies, and corn for dinner | relax | bed

{Sunday} up early | Price and Tom get McDonald’s | lounging around | Price and Tom go to Target | go back to bed | get ready | go to Home Depot | gardening out front | lunch- hot dogs, corn, horiatiki salad | relaxing and puppy cuddle time while watching the NASCAR race | nap | dinner-KFC | Price played frisbee with Kemper out back | bed

hot dog lunch

4th of july wreath

18 week baby bump

horiatiki salad

kemper tongue watermelon dessert

price and kemper dan brown inferno

Mexican Style Hot Dogs

I have a love hate relationship with hot dogs.  Love them grilled or off a griddle. Put them in a pot of water and we are no longer friends. However, hot dogs from the carts in NYC are classic and I will tolerate them from fresh from a hot bath. You can not argue with dirty water dogs.



When I went to the BAC I used to run over to Spike’s Junkyard Dogs down the road to grab some dinner between classes. They are one of my favorite hot dog places in Boston, the bread they use for their bun is amazing. That being said, I started to love Chicago Style Hot Dogs because of the unique combination of toppings. I loved getting my hot dogs ‘dragged through the garden’.

Since being done with the BAC and farther away from Spike’s, I have started to experiment with building my own ‘extreme’ hot dogs. I love loading hot dogs to the point that a complete meal. Skip the sides and just slap it all on top of the hot dog. So I began to wonder how can I make an amazing, different hot dog that would include some of my favorite summer time ingredients. I ended up creating a Mexican Style Hot Dog. This is topped with some of your favorite Mexican things like fresh corn salsa and avocado.

July 23rd is National Hot Dog Day so it is the perfect day to make this, but really any day is a great day for a hot dog.


Mexican Hot Dogs

8 hot dogs
8 top split hot dog buns
2 ears of corn
1 cup of black beans
handful of cilantro, chopped
1/4- 1/2 a jalapeno pepper, optional
juice of 1/2 a lime
2 tomatoes
1 avocado
1 cup of sour cream
salt and pepper

Grill or cook hot dogs on a griddle.  Lightly toast the buns.

While the hot dogs are cooking, remove the corn from the cob. Toss the corn, beans, cilantro, jalapeno, and lime juice together in a bowl. Salt and pepper to taste.

Halve and slice an avocado. Slice a tomato. Keep both of the avocado and tomato slices very thin.

When hot dogs are cooked to perfection, lay them in the bun to begin topping. First layer the salsa, and then add the slices of avocado and tomato. Lastly, dollop or pipe sour cream on top. Enjoy!


Thanks for visiting. Please leave me a comment to provide some feedback. I appreciate all the comments I receive.

Cheesy Pigs in a Blanket

Pigs in a Blanket are a classic hor dourves. They commonly grace plates at parties because they are easy to make, can be dressed up, and are loved by all. I felt that with New Years quickly approaching! that I had to whip of a few to celebrate a bit early since we will be traveling for New Years.

I, being a cheese lover, added cheese to my pigs in a blanket. I used Swiss cheese because it has a great flavor to stand up to the buttery crescent roll. Using sliced cheese is better than using shredded cheese because it is easier to work with and evenly portion.

Enjoy the Piggies with a dipping sauce. I prefer mustard because it goes so well with hot dogs. Since I used swiss cheese in the recipe, I suggest a Dijon mustard because it is fairly acidic and it holds up against the strong swiss.

Cheesy Pigs in a Blanket

Makes 24


  • 1 package of cresent rolls (8 rolls)
  • 6 hot dogs
  • 2 slices of cheese, I suggest swiss


  1. Preheat oven to 375.
  2. Cut each crescent piece into 3 triangles, cut each hot dog into 4 pieces, and each slice of cheese into 12 slices. This results in 24 pieces of each ingredient.
  3. To assemble the pigs in a blanket, lay out a piece of crescent roll, then a piece of cheese, and then a piece of hot dog. Roll the crescent to seal.
  4. Arrange all pieces on baking sheets and bake for 15 minutes, or until golden brown.
  5. Serve with mustard.


Thanks for visiting. Please leave me a comment to provide some feedback. I appreciate all the comments I receive.