I’ve experimented with a few different Swedish meatball recipes and the sauce packets that are available in supermarkets, but I’ve never been satisfied with the outcomes. One evening, after searching through numerous websites for recipes, I decided against making Swedish Meatballs since I really wanted to. It worked out perfectly!
| Prep Time: | 10 mins |
| Cook Time: | 14 mins |
| Total Time: | 24 mins |
| Servings: | 18 |
| Yield: | 18 muffins |
Ingredients
- 2 (8.5 ounce) packages cornbread mix
- 2 tablespoons brown sugar
- 2 eggs
- 1 ½ cups milk
- 1 cup grated Cheddar cheese
- 9 hot dogs, cut in half
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease muffin tins.
- Stir together the cornbread mix and the brown sugar in a large bowl. Whisk the eggs and milk in a small bowl until smooth. Fold the eggs and cheese into the dry mixture until moistened. Spoon mixture into muffin tins until 2/3 full. Add 1 hot dog half to each muffin.
- Bake in a preheated oven 14 to 18 minutes, or until golden brown.
Nutrition Facts
| Calories | 246 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 45 mg |
| Dietary Fiber | 0 g |
| Protein | 8 g |
| Saturated Fat | 6 g |
| Sodium | 806 mg |
| Sugars | 6 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
Loved it. Rather than doing muffins, I put the mix in a 9×13 baking dish, chopping up the hot dogs (used chicken hot dogs). I added 4tbsp of melted butter as I like crispy edges. I baked for a total of 25 minutes (I checked after 18 and it was not quite firm in the center. Ovens may vary). Enough for my family of 3 and my neighbors (husband and wife). Even with the cheap chicken hot dogs, it was delicious! Will make it again.
You’re better off just following the recipe on the box of corn meal for the muffins then adding hotdogs. The cheese threw off the ratios. Having my toddler helping may not have aided my baking attempt either, but the muffins were very hard on the outside and yet not baked all the way on the inside. The hotdog barely stayed inside the muffin and cooked oddly. Will not be trying this recipe again.
I liked it. Simple to make and tasty.
Fantastic recipe!! This is the closest thing to a fair corn dog and since I didn’t get to go to the fair this year, this made it a little better :). Thank you for a great recipe. My family absolutely love them!! Super easy and cheap!!
Delicious recipe. I had a craving for corndogs and this worked great. I omitted the veggies and sage. Simple, quick and the family loved them.
Made exactly as written. Was a hit with kids and adults alike. Next time I will dice the hot dogs so you get a taste in every bite.
The whole family loved these! No modifications!
I cut the recipe in half. Would make again. Used Jiffy muffin mix. The only change I will do next time would be no extra sugar. Thank You
So yummy!
Made my muffins from scratch, used apple chicken sausage (didn’t have any hot dogs). I used a stone muffin pan, which I preheated with the oven. I put about 1/8 teaspoon of bacon grease in the bottom of the hot pan before filling. I made a double batch; the first batch I put the muffin batter down first, then the chopped sausage on top. Second batch I put the sausage down first, then the batter. Either way worked- when the sausage was on the bottom, it fried a little, and when on top, it weighted the top of the muffin down (which was fine). I think ideally you’d put half the batter down, then the sausage, then the rest of the batter, but I’m unable to do this with a hot stone pan, as I have to work very quickly. Five stars just for the idea (and they taste amazing, too!)!
Jiffy corn muffin mix, mini hot dogs. Fill mini muffin pans two thirds full. Stick the hot dog in the middle and bake. No cheese. Regular corn dogs don’t call for cheese. Original recipe, but nothing wrong with switching it up to your liking! Delicious
These have been a fantastic after school snack for my kids, and they take them in their lunches also. Excellent idea. You can barely taste the brown sugar in the recipe. I would leave it as is. Are used mini muffin tins, and had to get out a regular muffin tin pan because I still had some of the mixture left. So this made quite a few mini muffins and eight regular size muffins. Also, I only had five hotdogs. So I slice them lengthwise and then into small pieces and added a few to each corn dog mixture, and it was plenty. I think nine Would be way too many but that’s just my opinion. Five was fine. I added some Monterey Jack cheese, just because we like Monterey jack cheese. And some cheddar as well. This is a forgiving recipe, and they’re really very good. Mine stuck just a little bit but it’s because I took them out of the tin too fast I think.
I made this with johnsonville brats. I cut them in half and then in half again, and then put two pieces in each muffin. Everyone loved them!
When all is said and done, these are darned good. WARNING: 1-1/2 Cups of milk turns this into soup. (In reading the Jiffy instructions, they call for much much less milk–if I ever make them again I will start with 1/3 C .) I had to add in extra cornmeal and flour to thicken it up, so probably mine did not taste quite as good as they should have if made with all Jiffy. I also cut my wieners into slices, then into fourths, and pan fried them for that lovely brown flavor, then mixed them into the batter. ALSO, I found they needed to cook quite a bit longer than recommended, 20-25 min. But the size and flavor were darned good, considering!
When all is said and done, these are darned good. WARNING: 1-1/2 Cups of milk turns this into soup. (In reading the Jiffy instructions, they call for much much less milk–if I ever make them again I will start with 1/3 C .) I had to add in extra cornmeal and flour to thicken it up, so probably mine did not taste quite as good as they should have if made with all Jiffy. I also cut my wieners into slices, then into fourths, and pan fried them for that lovely brown flavor, then mixed them into the batter. ALSO, I found they needed to cook quite a bit longer than recommended, 20-25 min. But the size and flavor were darned good, considering!
Overall these muffins were liked by everyone; however, the general consensus was “no hotdogs”. The cheese was a perfect addition! Definitely worth a try with picky eaters. So easy.
These things are awesome! Made a half batch. I forgot the brown sugar though. Didn’t miss it but I’ll do one tsp. next batch. I also went with a half cup of 1/2&1/2 instead of the 3/4 cup milk. It’s like being at the MN state fair without having to smell the dumpster juice or deal with the bees. It made 10 muffins and still cost less than one corn dog at the fair! %^J
Wow, I must be missing something. These weren’t that tasty, and there was too much liquid. They crumbled coming out of the pan.
I made it in a 8×11 and recommend putting down to 350 degrees. I cut up dogs into bite size pieces and all my boys LOVED it.
Made it like the recipe, only I cut the hot dogs in 1/4’s versus 1/2’s. Interesting and good recipe.
I’m shocked how much I enjoyed these. Made it for the kiddos but all of the adults ate them too. I did add the brown sugar and didn’t find them too be sweet and I’m not a fan or very sweet things. I suppose it depends on your muffin mix. These do make a lot. I tried it with the hotdogs cut in half and chopping them up and including in the batter. I preferred the adding them to the batter method. This is especially good if your feeding younger kids. Thanks for the recipe.