Mini Southwestern Corn Pup Muffins
Bite-sized corn muffins stuffed with hot dog pieces and Southwestern spices, paired with a creamy fiesta dipping sauce.
Ingredients
For the Muffins:
- 1 cup cornmeal
- 1 cup all-purpose flour
- ¼ cup sugar
- 1 tbsp baking powder
- ½ tsp salt
- 1 cup milk
- 2 large eggs
- ¼ cup vegetable oil
- ½ cup shredded cheddar cheese
- 1 tsp chili powder
- ½ tsp cumin
- 6 hot dogs, cut into 1-inch pieces
For the Fiesta Dipping Sauce:
- ½ cup sour cream
- ¼ cup mayonnaise
- 1 tbsp lime juice
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1 tbsp fresh cilantro, chopped
Instructions
- Preheat oven to 375°F (190°C). Grease a mini muffin tin.
- In a bowl, whisk cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, mix milk, eggs, and oil. Combine wet and dry ingredients.
- Stir in cheddar cheese, chili powder, and cumin.
- Spoon batter into muffin cups, filling halfway. Press one hot dog piece into each.
- Bake 12–15 minutes until golden.
- For the sauce, mix sour cream, mayonnaise, lime juice, chili powder, smoked paprika, and cilantro.
- Serve warm muffins with fiesta dipping sauce.
Notes
- Use jalapeño cheddar cheese for extra spice.
- Turkey or chicken hot dogs work well.
- Mini cocktail sausages are a fun substitute.
- Don’t overfill cups; batter should rise evenly.
- Serve immediately for the best texture.