corndog muffins

I realized I didn't post this recipe online yet, and it's a shame because it's a fun alternative to regular dinners.  Previously I had made a corn dog casserole that was tasty, but its appearance and ease of eating wasn't awesome.  Still it was tasty enough to put as a keeper in my recipe box.  Well then I found an online recipe for corn dog muffins and made a few changes and cut it in half.  I used it to make these beauties:

These are so easy to make and really delicious with the Johnsonville Chicken Sausages we love so much.

I eat them with ketchup, mustard, and relish like a corn dog but Andy eats them plain.  Either way, they taste great and also travel and reheat well - so they would be perfect for kids lunches and snacks.

Corn Dog Muffins

• 1 (8.5 ounce) package cornbread mix
• 1 Tablespoons brown sugar
• 1 egg
• 3/4 cup milk
• 1/2 cup grated sharp cheddar cheese
• 4 hot dogs, chopped pretty small (we use the precooked chicken sausage as mentioned above - mmmmmmmmm)

1. Preheat oven to 400 degrees F. 
2. Place liners in cupcake pan and spray liners liberally with Pam.
3. Stir together the cornbread mix and the brown sugar in a large bowl. 
4. Whisk the eggs and milk in a small bowl until smooth. 
5. Fold the eggs and cheese into the dry mixture until wet. 
6. Mix in diced hot dogs.
7. Divide mixture evenly into 12 muffin tins (about 2/3-3/4 full).
8. Bake in a preheated oven 14 to 18 minutes, or until golden brown.