I don’t think I ever talked to you guys about how much I love corn dogs. I’d definitely put them on my top 10 list favorite foods list. Maybe in the top 5. I love them so much.
Once, way back when I was an itty bitty college freshman, I had a vegetarian roommate. For weeks and weeks I craved a Sonic corn dog but refused to get one because I was so worried that she’d be offended by me bringing a corn dog into our room!
So eventually, after weeks of stressing myself out and even consulting my internet friends because I hadn’t made any actual friends who wouldn’t be scared off if I told them about The Great Corn Dog Debate of 2003, I finally got brave enough to get a dang corn dog and then almost fell down our stupid skinny spiral staircase 5 times trying to get to our room because I was so nervous. And then guess what. She wasn’t even there! I was safe to eat my corn dog in peace, burn the the evidence (just kidding) and then I went back to not eating meat in our room.
Gahh, I was weird. Also, why is this one of the only memories I have of living in the dorms?
I’m hoping this story proves that I really love corn dogs. Not that I spend too much time thinking about food.
Anyway, I’ve been spending most of my time napping, being addicted to CNN’s election coverage, and reading Phillippa Gregory books in preparation of my husband coming home soon which leaves very little time for things like cooking dinner. We’ve been having a lot of sandwiches or easy meals like these Cheesy Corn Dog Muffins. They are my current favorite, mostly because I love any excuse to use a Jiffy cornbread mix. I love those things.
My kids all love them too and we easily go through the entire batch. And bonus: they’re super cheap to make!
Make sure you follow me around the internet!
- 1 8.5 ounce box corn muffin mix
- 1 egg
- 1 10 3/4 ounce can condensed cheddar cheese soup
- 4 hot dogs cut into thirds
Preheat oven to 400F. Spray a 12-cup muffin tin with baking spray.
Beat the corn muffin mix, egg, and cheddar cheese soup until almost no lumps remain. Spoon about 3 tablespoons of the batter into each muffin cup. Top with a piece of hot dog.
Bake for 15 minutes or until the muffins are golden brown and a toothpick inserted into the center comes out clean. Let cool in pan for 5 minutes before removing.