If you've ever been to a small-town festival, these are usually one of the first menu items to be out of, corn dogs on a stick are very popular especially in the Southern states.
This popular stick food is almost always found at State Fairs, feasts, and perfect for outdoor picnic parties, and now we found an easy way to make them at home and so simple.
These tender corn muffins coat a delicious piece of kielbasa or hotdog, and with a few adaptions, you can add just about anything else you prefer in the middle the recipe is so versatile!
If you want to even get a true corn dog experience just add a half skewer or small popsicle stick in the center for an easy-to-eat cupcake-style corn dog.
If you're a cornbread lover you may also like to try our Easy Classic Cornbread recipe or our Broccoli Cheese Cornbread both equally yummy!
Scroll through to the bottom for the homemade scratch recipe and check out my meat filling suggestions.
Fun Foods
We love making fun foods that taste great and make everyone smile with memories of childhood feasts and festivals.
These certainly are great snack food, party food or will also be enjoyed if you have a child who is a picky eater, they usually love these!
I prefer to eat mine plain but feel free to serve these with whatever Dipping Sauces you like with my ideas listed below.
Ingredients You Will Need(scroll to the recipe card for exact measurements
Other Meat Suggestions
- cooked breakfast link sausage
- cooked sweet or hot Italian sausage
- chorizo sausage
- turkey sausage
- kielbasa
- hotdogs
- summer sausage
- beef sausage
- pepperoni chunks
- salami chunks
- cubed bologna
Dipping Condiment Favorites
- mustard
- ketchup
- honey mustard
- dill flavored dips
- onion dip
- melted cheese
- sweet pickle relish
- sauerkraut
- beer cheese dip
Here are some other fun food ideas!
Baked Egg Cups
Ham and Egg Cups
French toast Cups
Tips
- Always preheat the oven
- Do not overbeat the batter
- Always fold the dry and wet ingredients together
- paper liners or just oil sprayed tins work fine
- these freeze perfectly for another time
- the recipe can be doubled
- do not over bake them or they will be dry and crumbling
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Quick and Easy
These little corn dog muffins are so easy to make and the best part is they're so portable.
If you are in a hurry, make them ahead of time, they freeze for school lunches, work or snacking they will be ready in minutes.
If you have to have an air fryer, they reheat perfectly in around 2 minutes!
I just love making this recipe in cupcake tins, it's a real time saver!
Corn Dog Muffins
Yield: 12
Prep time: 10 MinCook time: 25 MinTotal time: 35 Min
Made from scratch these are a cornbread muffin with a delicious sausage surprise in the middles!
Ingredients
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1/2 cup granulated sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 cup buttermilk
- 2 eggs
- 1/2 cup butter, melted
- 1 pound of Kielbasa, Beef Sausages, or use a package of hot dogs, (you also can use any cooked and drained Italian sausage, Breakfast sausages) cut into 2 1/2 inch pieces.
- Optional: I add chopped 1 tablespoon chopped parsley and dill to the batter
- Note: this recipe can be doubled and I make them in a greased muffin tin ( you can use paper liners, I have tried both ways and they work fine).
Instructions
- Cut the kielbasa or hot dogs into small pieces and set them aside.
- Note if using Italian sausage, breakfast raw sausage, pan fry them first drain the grease.
- Preheat oven to 375 degrees.
- Prepare the muffin tin and oil spray generously and set aside.
- In a medium-sized bowl whisk the dry ingredients together.
- In another bowl whisk together all the wet ingredients.
- Make a well in the center of the dry ingredients and pour the wet in that center.
- Using a spatula fold those ingredients together turning until blended.
- Do not overbeat the mixture.
- First, spoon some batter into the muffin tin, add the sausage you chose to use, then top with more batter to cover if necessary.
- Bake in the preheated oven until the tops look dry and cooked around 25 minutes.
- Fun for the kids: If going to a picnic or you would like to add a stick use skewers in the center to eat off the sticks.
- Freeze and Reheat:
- Freeze muffins on a baking sheet until frozen solid.)
- When frozen, place them in zip lock bags.
- To reheat the muffins, place them on a baking sheet and reheat a 350-degree oven for 10-12 minutes until they are heated through or air fry at 400 degrees for 2 to 4 minutes.
Calories
452.61Fat (grams)
30.49Sat. Fat (grams)
12.62Carbs (grams)
32.81Fiber (grams)
1.14Net carbs
31.67Sugar (grams)
13.65Protein (grams)
12.33Sodium (milligrams)
960.81Cholesterol (grams)
99.95Pin for later
More Recipes You Make Enjoy
Homemade Breakfast Sausages
Easy Bacon and Egg Biscuits
Buttermilk Pancakes
Disclosure: This recipe was originally shared in 2012. It was edited and re-published in 2021.