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!

Ingredients:

1 batch of cornbread batter

1 pkg of good, uncured hot dogs (I used Hebrew National)

Ketchup

Mustard

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!