Mini Corn Dog Muffins

Submitted By: Dr. Jean Lewis


  • 1 (2 ounce) cream cheese (the block kind, not a spread)
  • 1 box Jiffy cornbread mix
  • 1/3 cup milk
  • 1 egg
  • 4 hot dogs, cut into 6 pieces each
  • 1 jalapeño, diced (no seeds)
  • Nonstick cooking spray


Preheat oven to 375º.
Put the cream cheese in the freezer for 5 minutes to chill. Cut into 24 cubes.
In a mixing bowl, combine cornbread mix, milk, and egg. Fold in the hot dog pieces, jalapeño, and chilled cubed cream cheese, and mix.
Spray a mini-muffin tin (that can hold 24 mini-muffins) with nonstick cooking spray. Divide the cornbread mixture equally into the muffin cups. Bake for 15-20 minutes.