Dairy-Free Corn Dog Muffins
Prep time
Cook time
Total time
Serves: 12 corn dog muffins
  • 1½ cups yellow cornmeal
  • ⅔ cup all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup plain or unsweetened dairy-free milk beverage
  • 2 eggs, beaten (optional, see post above)
  • ¼ cup vegetable oil or other neutral-tasting oil
  • 1 teaspoon white vinegar
  • 6 dairy-free hot dogs (can use vegan hot dogs, if desired)
  1. Preheat your oven to 350ºF and grease or line a 12-cup muffin tin.
  2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
  3. Make a well in the flour mix. Add the milk beverage, eggs, oil, and vinegar and stir until combined.
  4. Divide the batter evenly among the muffin cups.
  5. Cut each hot dog in half.
  6. Gently press one hot dog half into each muffin cup.
  7. Bake the muffins for 14 to 18 minutes, or until they are a light golden brown and a toothpick inserted into the cornbread comes out clean.
  8. Remove the muffins from the tin onto a cooling rack.
  9. Once they are completely cooled, store them in an airtight container in the refrigerator.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/corn-dog-muffins-dairy-free