Corn Dog Cupcakes

Corn Dog Cupcakes5


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!

Baked Corn Casserole

Baked Corn Collage2

This Baked Corn Casserole is insanely good and it’s ridiculously easy to make!  The double corn combo with the corn muffin mix, butter, sour cream, and jalapeños provide a sweet, savory, and spicy dish that is perfect for any potluck.

This recipe is compliments of Justin who gives fair warning that, once you bring this to a potluck, you may be required to bring it to every future potluck!  It’s seriously that good!


15 oz. can whole kernel corn, drained

15 oz. can cream corn

1/2 cup sour cream

1 cup butter, melted

2 eggs, beaten

2 – 8.5 oz. Jiffy corn muffin mix

4 oz. can diced jalapeños (you can substitute green chiles if jalapeños are too spicy)

Butter a 9 x 13″ baking dish.  Mix all of the ingredients together and pour into the dish.  Bake for 40 minutes at 350 degrees.  Make sure to stir it occasionally as it cooks (I stirred it every 10 minutes and it worked perfectly).

If you’re making it ahead of time, then let it cool completely, cut into squares, and store in the refrigerator in an airtight container.  Microwave for a minute or two until warm, then serve!

Vegetarian Tamale Casserole

Vegetarian Tamale Casserole

This recipe originated from the back of a Lucerne grated cheddar cheese bag.  I’ve made some modifications.  This one is so easy and is a great vegetarian main dish.


2 cups frozen white corn, thawed

1 can red kidney beans with liquid

1 can black beans, drained

3 cups shredded sharp cheddar

1 cup green onions, sliced

2 T. chili powder

1/2 tsp. ground cumin

Cornbread batter

Mix the all of the above, except the cornbread batter, together and put in a greased casserole dish.  Top with your favorite cornbread batter.  Bake at 350 degrees for 35 to 40 minutes or until cornbread is completely cooked.

Serve topped with sour cream.