Jalapeno-Cheddar Corn Dog Muffins

Jalapeno-Cheddar Corn Dog Muffins
  • Prep Time: 15
  • Total Time: 30
  • Servings: 28

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About this Recipe

This is a spicy and easy rendition of the illustrious corn dog. These are going to be very popular at your Superbowl party!


1 cup (250 mL) Flour
1 cup (250 mL) Corn meal
2-5 tsp (10-25 mL) Baking powder
1 tsp (5 mL) Kosher salt
3/4 cup (175 mL) Milk
1/3 cup (80 mL) Honey
1/3 cup (80 mL) Olive oil
1 Jalapeno pepper, seeded and finely diced
1/2 cup (125 mL) Grated Old Cheddar cheese
5 Schneiders® Red Hots® Wieners
1/4 cup (60 mL) Yellow mustard
2-3 tbsp (30-45 mL) BBQ sauce
3-4 tbsp (45-60 mL) Franks™ Red Hot® Sauce


PREHEAT oven to 325°F (160°C). Lightly coat mini muffin tins with non-stick cooking spray. (Makes 28).

COMBINE all of the dry ingredients in a large bowl. Whisk together milk, honey and olive oil. Stir wet ingredients into dry to combine. Gently fold in jalapenos and Cheddar cheese.

SPOON filling into muffin tins to ½” (1.25 cm) from the top. Cut each wiener into six equal pieces. Press one piece into the center of each muffin. Bake in preheated oven for 12-14 minutes or until a toothpick comes out clean when inserted. Remove from oven and cool for about 5 minutes before turning out of the pans.

WHISK together the ingredients for the dipping sauce and serve with the warm muffins.


For a spicier version, leave seeds in the jalapenos

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