Homemade corn dogs....yum! Muffin-pan cups are filled with a cornbread mixture that is topped with hotdogs and baked until golden. How creative and fun....oh and they’re really good too. So, go on and give them a try...your kids will thank you!
cost per recipe: $3.12
The price is determined by the national average.
box (8.5 ounces) corn muffin mix
can (10 1/2ounces) Campbell’s® Condensed Cheddar Cheese Soup
hot dog, each cut crosswise in thirds
Heat the oven to 400°F. Lightly grease 12 (2 1/2-inch) muffin-pan cups.
Stir the corn muffin mix, egg and soup in a medium bowl. Spoon about 3 tablespoons batter into each muffin-pan cup. Top each with 1 piece hot dog, placed lengthwise.
Bake for 15 minutes or until the minis are golden brown. Let the minis cool in the pan on a wire rack for 5 minutes. Remove the minis from the pan.
(10 1/2ounces) Campbell’s® Condensed Cheddar Cheese Soup
May 5, 2016
The taste of this recipe was good, but the texture of the corn muffin was a little off. Also the dog to corn muffin ratio could use a little adjustment....way too much muffin not enough hot dog in my opinion. Might try this one again but with some adjustments.
Thanks for the feedback! We’ll be sure to share this with our Kitchen Team.
November 1, 2014
Found this recipe while cruising the website looking for something different. On the first really wintry evening this year this was very easy and very quick to make and my family enjoyed the "comfort food" nature of this recipe. Very tasty and can be eaten as a finger food on those busy nights when everyone is bustling around.
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