Loaded Chili Dog Corn Muffins Food

CORN DOG MUFFINS

Corn Dog Muffins image

Provided by Damaris Phillips

Time 30m

Yield 36 mini muffins

Number Of Ingredients 10

Ingredients

1/2 cup stone-ground yellow cornmeal
1/2 cup all-purpose flour
3 tablespoons sugar
1/2 heaping teaspoon fine salt
1/2 teaspoon baking soda
2 large eggs
1 cup buttermilk
3 tablespoons butter, melted
Eight 6-inch all-beef hot dogs, ends trimmed, cut into fifths
3 tablespoons dill pickle relish

Steps:

Special equipment: three 12-cup mini muffin tins
Preheat the oven to 425 degrees F; place three 12-cup mini muffin tins in the oven to heat up.
Meanwhile, you will need two bowls for the cornbread batter. In one bowl, whisk together the cornmeal, flour, sugar, salt and baking soda. In the other bowl, whisk together the eggs, buttermilk and melted butter. Pour the wet ingredients into the dry, and stir to combine.
Remove the muffin tins from the oven. With a 1-tablespoon scoop, carefully fill each cup half full with batter. Place a piece of hot dog in the center of each muffin cup, and dollop with 1/4 teaspoon relish.
Bake until golden brown and set, 7 to 10 minutes.

GREEN CHILE CORN MUFFINS

Green Chile Corn Muffins image

Spicy, sweet green chile and Cheddar corn muffins. The perfect sidekick to a bowl of chili!

Provided by JenniferCooks

Categories Bread Quick Bread Recipes Cornbread Recipes

Time 40m

Yield 12

Number Of Ingredients 10

Ingredients

cooking spray
1 (15.25 ounce) can whole kernel corn, drained
1 (8.5 ounce) package dry corn muffin mix (such as Jiffy®)
1 cup shredded sharp Cheddar cheese
1 (4 ounce) can chopped green chile peppers
½ cup finely chopped onion
⅓ cup milk
1 egg, beaten
2 teaspoons chili powder
½ teaspoon salt

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease a muffin tin with cooking spray.
Combine corn, corn muffin mix, Cheddar cheese, green chile peppers, onion, milk, egg, chili powder, and salt in a medium bowl. Mix with a spoon until just combined.
Spoon batter into the prepared muffin tin.
Bake in the preheated oven until golden brown and set, 25 to 30 minutes.

Nutrition Facts : Calories 166.3 calories, Carbohydrate 22.5 g, Cholesterol 26.3 mg, Fat 6.6 g, Fiber 2.4 g, Protein 5.6 g, SaturatedFat 2.9 g, Sodium 607.4 mg, Sugar 2.1 g

CORN DOG MUFFINS

Corn Dog Muffins image

This is part of my back to school OAMC plan. My whole family enjoys them. They freeze nicely. I like them served warm but my kids will eat them any way. They are quick and easy to make.

Provided by bmcnichol

Categories Lunch/Snacks

Time 23m

Yield 18 serving(s)

Number Of Ingredients 5

Ingredients

2 (6 1/2 ounce) packages cornbread mix (I use Betty Crocker)
2 large eggs
1 1/2 cups milk
1 1/2 cups shredded cheddar cheese
8 beef hot dogs

Steps:

Heat oven to 400. (I now have a convection oven and I cook these at 375 in the convection oven).
Mix the cornbread mix, eggs, milk and cheese until blended.
Cut each hot dog into about 15 pieces (or as big or as little as you like).
Spary muffin tins with cooking spray.
Fill tins about 2/3 full and cook for 14-18 minutes.
Eat immediately or cool and put in fridge or freezer for later.
If freezing let thaw and I like to heat them up in the microwave for about 30 seconds before eating.

Nutrition Facts : Calories 210.6, Fat 12.8, SaturatedFat 5.6, Cholesterol 44.4, Sodium 471.9, Carbohydrate 16.2, Fiber 1.3, Sugar 4.9, Protein 7.4

CORN DOG MUFFINS

Corn Dog Muffins image

"Our three boys were always asking for corn dogs, so I came up with this fast way to deliver the same flavor," explains Lynita Arteberry of Plankinton, South Dakota. These sweet corn bread muffins, chock-full of hot dog chunks and corn kernels, taste just like the real thing.

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 1-1/2 dozen.

Number Of Ingredients 6

Ingredients

2 packages (8-1/2 ounces each) cornbread/muffin mix
2 tablespoons brown sugar
2 large eggs
1 cup milk
1 can (11 ounces) whole kernel corn, drained
5 hot dogs, chopped

Steps:

In a large bowl, combine cornbread mix and brown sugar. Combine eggs and milk; stir into dry ingredients until moistened. Stir in corn and hot dogs (batter will be thin). , Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 14-18 minutes or until a toothpick inserted in muffin comes out clean. Serve warm. Refrigerate leftovers.

Nutrition Facts : Calories 130 calories, Fat 6g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 300mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 0 fiber), Protein 4g protein.

CHILI CORN MUFFINS

Chili Corn Muffins image

Hot corn bread was one of my childhood favorites. This muffin version with a Southwest flavor that I devised is now my and my husband's favorite.

Provided by Taste of Home

Time 35m

Yield about 1-1/2 dozen.

Number Of Ingredients 11

Ingredients

2-1/2 cups all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
5 teaspoons baking powder
1-1/2 teaspoons salt
1 teaspoon chili powder
2 eggs
1-1/2 cups milk
2/3 cup canola oil
1/2 cup finely chopped onion
1 can (4 ounces) chopped green chilies, drained

Steps:

In a large bowl, combine the flour, cornmeal, sugar, baking powder, salt and chili powder. In a small bowl, beat the eggs; add milk, oil, onion and chilies. Stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 20-25 minutes or until muffins test done. Serve warm.

Nutrition Facts : Calories 198 calories, Fat 10g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 352mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 1g fiber), Protein 4g protein.