INGREDIENTS
1 box Jiffy Corn Bread Mix (8.5 ounce box)
1 egg
⅓ cup milk
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon chili powder
4 hot dogs, cut into 6 pieces each
INSTRUCTIONS
Preheat oven to 400 degrees F. Grease mini muffin tins, and set aside.
In a medium bowl, add the Jiffy mix, egg, milk, and spices. Whisk until completely combined.
Spoon 2 teaspoons of the cornbread batter into each muffin cup, and then gently press a piece of hot dog into the middle of each muffin.
Bake for 8 to 10 minutes, until the edges are golden-brown and the corn muffin is cooked through.
Let the mini corn dogs rest in the pan a few minutes before removing.
