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Breads, Rolls, and Muffins - Mini Corn Dog Muffins



INGREDIENTS
  • 2 oz. cream cheese
  • 1 box Jiffy cornbread mix
  • 1/3 cup milk
  • 1 egg
  • 4 hotdogs, cut into 6 pieces each
  • 1 jalapeno, diced and seeds removed

INSTRUCTIONS
Pre-heat oven to 375°. Put the cream cheese into the freezer for 5 minutes to chill, then cut into 24 cubes. In a mixing bowl, combine cornbread mix, milk, and egg. Fold in the hot dog pieces, jalapeno, and chilled cubed cream cheese then mix. Divide the cornbread mixture equally into greased mini muffin cups. Bake for 15 to 20 minutes.
 
 
 
 
Submitted By: Jean Lewis
Oneida
Scott Morgan Farmers Co-op
Number of Servings: 0
 
Print 3x5 recipe cards
 
 
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