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recipes

corn dog muffins

corn dog muffins
corn-dog-muffins
recipe time
25 mins
recipe difficulty
Medium
recipe servings
4-5

ingredients

  • 3 Dietz & Watson Natural Beef Franks, cut in half
  • 3 Dietz & Watson Cheddarwurst, cut in half
  • 3 Dietz & Watson Apple and Chicken Sausages, cut in half
  • Dietz & Watson Yellow Mustard
  • Dietz & Watson Jalapeño Mustard
  • Dietz & Watson Cranberry Honey Mustard
  • 2 packages of cornbread mix
  • 2 tablespoons brown sugar
  • 2 eggs
  • 1 ½ cups milk
  • ½ cup chopped jalapeños

directions

  1. Preheat oven to 400 degrees F and grease muffin tins.
  2. Stir together the cornbread mix and the brown sugar in a large bowl.
  3. Whisk the eggs and milk in a small bowl until smooth. Add eggs into the dry mixture and mix.
  4. For the jalapeño cornbread, add in ½ of chopped jalapeños to the corn bread mix and stir.
  5. Spoon mixture into muffin tins until 2/3 full.
  6. Add 1 D&W hot dog half to each muffin.
  7. Bake for 14 to 18 minutes, or until golden brown.
  8. Once cooled, pair your D&W Natural Beef Frank corn dog muffins with D&W Yellow Mustard, the D&W Cheddarwurst and Jalapeno corn dog muffins with D&W Jalapeño Mustard, and the D&W Apple & Chicken Sausage corn dog muffins with D&W Cranberry Honey Mustard.

this recipe is made with

Dietz & Watson Yellow Mustard

yellow mustard
Dietz & Watson Cheddarwurst

legacy cheddarwurst

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