This quick and kid-friendly recipe is just in time for back-to-school lunches.
As schools prepare to open next week in my area, I’m hoping for the best for everyone involved in education during these unprecedented days. A tip of my cap goes to all teachers, teaching assistants, support staff, children and parents.
With so many complications that have become part of everyday life, easy recipes for your kid’s lunch or after-school snack are crucial. Why not add these quick Corn Dog Muffins to your meal plan for next week?
I’d bet this is one of the top kid-friendly recipes out there. It’s simply hot dogs baked into sweet cornbread, but in addition to the simplicity of the recipe, the muffins pack up nicely in a lunchbox. These little doggies freeze well, too, but more about that later.
And grandparents, this recipe is for you, too. If the kids come to your house after school, you can have these ready for a snack. Shoot, I'm an adult and I enjoyed these muffins!
Corn dogs, those tasty treats often found at fairs and festivals, gained popularity in the 1940s thanks to places like Cozy Dog Drive-In that’s on Route 66 in Springfield, Illinois. This eatery claims to have come up with the modern corn dog; they are one among many who say the same. (Suddenly, I'm craving a Cozy Dog with side of onion rings right now!)
Regardless of the origins, salty hot dogs wrapped in sweet corn batter just works. Corn Dog Muffins produce the taste without the hassle of deep frying. Cooks on a budget also can appreciate this recipe.
To make Corn Dog Muffins, you’ll need:
2 boxes “JIFFY” corn muffin mix
2/3 cup milk
1 tablespoon melted butter
1 cup shredded cheese
1 tablespoon yellow mustard
1/2 cup plain yogurt
4 hot dogs
The butter, cheese and yogurt help to make the boxed mix—which can turn out crumbly corn bread—more moist. The mustard gives just enough tang to be interesting; if you want more of that flavor, increase the amount to 2 tablespoons.
Some cooks choose to dice the hot dogs and add to batter, which is a viable option. The muffins can sometimes rise to cover the top of the hot dog, and while still tasty, a bit is lost in visual appeal. When I make these again, I'll lay the piece of hot dog horizontally in the batter so that I can get a little hot dog with each bite.
This recipe makes 16 muffins, so unless you’re feeding a large family, there will be leftovers. To make individual servings, wrap two muffins in plastic wrap, repeating as necessary. Place muffins in zip-top freezer bag. When packing lunches in the morning, remove each serving and place in your child’s lunchbox. By the time the bell rings, the muffins will have thawed and be ready to eat.
If you’re having leftover muffins at home, unwrap the servings, place on a cookie sheet and bake at 350 degrees F for about 12-15 minutes. To avoid muffin tops from over browning, wrap the muffins in aluminum foil and then place on the cookie sheet to bake.
This probably is one of the most economical lunches. I calculated the total cost of ingredients to be just over $8; each muffin comes to 35 cents! Moms, you’ll want to augment the muffins with maybe carrots, grapes or an apple, and a drink for your child. But even with these additions, I'll bet you can feed your little one for under $3.
Another idea for these portable treats would be packing up a box for those Friday night football games. When your family is cheering on your future star quarterback, muffins, baked chips and fruit would make a tasty light meal at the game. This fall, when it's "chili weather," Corn Dog Muffins would make a great side to a warming bowl of red or white chili.
Give this easy and budget-friendly recipe a try! After all, some things are a classic because they're just so good and almost everyone loves them.