The other day, Ben and I made corn dog muffins together and it was so easy and fun (and a great cooking with kids recipe). I just had to share this kid friendly family recipe!
As a cookbook author (Fast & Easy Five-Ingredient Recipes: A Cookbook For Busy People and The Baby Food Maker Cookbook: 125 Fresh, Wholesome, Organic Recipes for You Baby Food Maker Device or Stovetop) I absolutely love looking at other cookbooks (especially easy ones.) And one of the cookbooks I love looking at recently is the Make it Easy Cookbook. The author, Stacie, features a ton of great recipes and this is the latest one I’ve re-created at my house!
Ben loves cooking in the kitchen with me and this is another recipe that I can involve him with. When he cooks with me, we use this kitchen stool. I always get tons of questions about it. I don’t know what I’m going to do when the twins are old enough to cook! Not sure if we can fit three stools in the kitchen.
Anyway, for this recipe, you can use your favorite cornbread recipe (this is mine!) and adapt it or follow the full recipe below. This is such an easy one to have kids do along with you. While you’re whipping up the cornbread batter, your child can cut up the hot dogs. Ben uses these kid-safe knives anytime he is helping in the kitchen.
Once the basic cornbread batter is made, line the bottom of the cups with batter, then simple drop a hot dog piece in and voila, cornbread muffins are ready for the oven. When cooking with kids, don’t worry about the mess!
Place the muffin tins in the oven for a quick 15 minutes and, before you know it, you have an awesome after school snack for the kids! The recipe in the cookbook is for mini-muffins, but I decided to make 12 full size muffins instead and use it as a light dinner for Ben, along with some vegetables. Super simple!
It’s so fun to cook with kids and then see them enjoying the meal they made.
Corn Dog Muffins
- Canola oil
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon baking powder
- Pinch of salt
- 2 large eggs ideally at room temperature
- 1/2 cup milk
- 2 tablespoons plain yogurt regular or Greek style
- 4 hot dogs patted dry, each cut into 6 pieces
- Preheat the oven to 350 degrees F. Lightly oil a mini muffin pan with 24 spots. (or line a regular size muffin pan with liners).
- In a medium size bowl, whisk together cornmeal, flour, sugar, baking powder and salt.
- Make a well in the center of the dry ingredients and add the eggs, milk and yogurt. Whisk to combine. The batter should be similar to pancake batter consistency.
- Scoop just enough batter to cover the base of each muffin tin. Drop a piece of hot dog into each well and cover with another scoop of batter. Fill each muffin tin 3/4 the way full. (We just filled the muffin cups with batter 3/4 way and lightly pressed a hot dog in).
- Bake for 15 minutes. Allow to cool in the pan for 5 minutes. After 5 minutes, transfer to a wire rack to continue cooling. Serve at room temperature or slightly warm. (If making regular size muffins, bake for a little longer, until edges start to turn golden brown)
- Store in a sealed container or resealable bag in the refrigerator for up to 3 days or freezer for up to 3 months.