Corn Dog Cupcakes are ingenious! So simple to make and a total crowd pleaser. Only two ingredients plus condiments are needed.
This recipe was shared by Brandy who sent me a photo of the recipe. It wasn’t until after I made the recipe that I realized it originates from The Healthy Gluten-Free Life cookbook. Suffice to say, this recipe can easily be made with or without gluten*. Either way, you’ll be popular at the potluck!
1 batch of cornbread batter
1 pkg of good, uncured hot dogs (I used Hebrew National)
Line a 12-cupcake baking pan with paper baking cups. Spray them lightly with non-stick spray. Fill each cup 2/3 of the way with cornbread batter. Slice the hot dogs into bite-sized pieces. Press eight to ten hot dog slices into each cupcake.
Bake at 350 degrees for 20 to 30 minutes, or until a toothpick inserted in the center comes out clean. Serve warm or at room temperature with sides of mustard and ketchup.
* Note: make sure to double check all ingredients if you’re going to make these gluten-free!