All the fun of a corn dog without any of the mess! A box of Jiffy mix and a pack of cocktail wieners is all you need for this fun fair-inspired snack that’s bakes instead of fried. Perfect for lunchboxes, tail-gating and more.
All you need…
Cocktail wieners + a box of cornbread mix (prepared as the label directs)!
This is a quick one! Mostly pantry staples and a cinch to put together, this is one of those recipes you’ll love pop in the oven when you salty, savory treat with some substance to it. It’s just as good as a cozy treat with a big bowl of chili in the fall as it is a make-ahead appetizer for a summer cookout, so save this recipe! It has legs…
MINI BAKED CORN DOGS
SERVES: 8 to 10
1 (8.5-oz) box Jiffy cornbread mix
1/2 (12-oz) package cocktail-size frankfurters, halved (if needed)
1. Preheat the oven to 400˚F. Coat two mini muffin pans with nonstick cooking spray.
2. Prepare the cornbread mix as the label directs. Divide batter among the prepared muffin cups. Press 1 frankfurter into each cup.
3. Bake 10 to 15 minutes or until golden. Let cool 2 minutes in the pan; then run a small knife around each muffin and gently lift out. Serve warm with mustard and or ketchup.