Corn Dog Muffins

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Decided, at the very last minute to have my sisters (and brother-in-laws) over for Halloween – it was my niece’s first Halloween and we had to do something to celebrate – even though she was just 2 weeks old on the 31st October and won’t remember a thing!

I couldn’t not make corn bread of some description, it is expected of me these days when Halloween rolls around! So I tweaked my go-to recipe and created Corn Dog Muffins!

Corn Dog Muffins

No step-by-step, in progress photos I’m afraid…just the recipe! Enjoy!

Corn Dog Muffins | The Purple Pumpkin Blog

Corn Dog Muffins

Corn Dog Muffins

Yield: 12
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes


  • 190g plain flour
  • 115g cornmeal
  • ½ tsp salt
  • 2 tsp baking powder
  • 55g caster sugar
  • 240ml milk
  • 55g butter, melted
  • 1 eggs
  • 140g tinned sweetcorn
  • 75g cheddar cheese, grated
  • 12 cocktail size frankfurter hotdogs, or 3 large ones cut into pieces


  1. Set the oven to 200C(180C fan/400F/Gas6)
  2. Line muffin tins with 12 paper cases
  3. Put the dry ingredients - flour, cornmeal, salt, sugar and baking powder into a large mixing bowl
  4. Whisk the milk, eggs and melted butter together in a jug and add to the dry ingredients
  5. Stir everything together until combined, but don't over mix
  6. Fold in the sweetcorn and cheese
  7. Divide the mixture between the 12 muffin cases
  8. Press a hotdog into the centre of each muffin
  9. Bake in the oven for 20 minutes until cooked through and golden.
  10. Best served warm

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