Sponsored by


Cooking with Karissa: Mini Corn Dogs

Karissa is in the kitchen with a new and tasty recipe.
1 (8 oz) box Jiffy corn muffin mix
4 oz. canned creamed corn
1/2 c. shredded cheddar cheese
1 egg
1/3 cup milk
3-4 hot dogs

Mix cornbread as directed on package. Add in corn and cheese. Spoon batter into mini muffin tins until 2/3 full.
Cut hotdogs into one inch pieces. Push a piece of hot dog into each filled cup.
Bake 400 degrees for 20 minutes or until golden brown.
Page: [[$index + 1]]
comments powered by Disqus