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Just in time for school, these Corn Dog Muffins make a great addition to the lunchbox paired with the kids favorite dipping sauce!
It’s here! We are in back to school mode! Our kids are starting school and we are already off to a good start, but that also means I have been back to the lunchbox grind.
One thing I realized over the summer is my kids really LOVE corn dogs, but we have to purchase the gluten-free corn dogs and they can get super pricey, especially when your son can eat 3 of them at a time! That meant I needed a back up plan. I’m also not a great corn dog maker, so I decided to do the next best thing, Corn Dog Muffins!
Honestly, these fit better in our bento style lunchboxes, so it was a win-win situation for us. My son also thought it would be fun to trick his friends thinking it’s a muffin but really there is meat inside. Now, along with the delicious corn dog muffins, I also let them pick out their favorite dipping sauce. We had a few to choose from French’s Classic Yellow Mustard, French’s Honey Mustard, French’s Tomato Ketchup, and French’s Spicy Brown Mustard.
Now, my favorite is the honey mustard, I use it for just about everything! My son loved the tomato ketchup and my daughter went for the yellow mustard. Who loves spicy? My husband! He loves the spicy brown mustard, but it does set my mouth on fire. I’m a wimp when it comes to spicy!
The thing I love about their products is that they use #1 Grade Mustard Seeds and it’s all 100% natural, stone ground mustard. The honey mustard uses the same method but with a little added sweetness. Then, the ketchup is also full of great flavor with U.S. farm-grown tomatoes and has no high fructose corn syrup, preservatives, or artificial flavors and colors. It’s a great option!
Corn Dog Muffins
- 1/2 Cup Light Butter
- 1/2 Cup White Sugar
- 2 Eggs
- 1 Cup Yellow Cornmeal
- 1 1/2 Cups All Purpose Flour (or Gluten Free All Purpose Flour)
- 2 Tsp Baking Powder
- 1/2 Tsp Salt
- 1 1/2 Cups Skim Milk
- 4 Hot Dogs, Sliced
- French's Sauces
- Preheat oven to 375*.
- In a stand mixer or large bowl, begin by creaming the butter and sugar then add in the eggs. Let this mix and then add in all remaining ingredients until batter forms.
- Grease a muffin tin and fill 3/4 of the way with the cornbread batter.
- Add sliced hot dogs to each one and then using a spoon, cover them up making sure the cornbread batter hides the hot dogs inside.
- Bake for 30-35 minutes at 375* until slightly golden.
- Carefully remove and serve with dipping sauce.
I remember days when I would search everywhere for ketchup free of high fructose corn syrup, now I can easily pick it up at the store with French’s Tomato Ketchup.
As we head back into the school routine, I’ve started batch cooking corn dog muffins to put into lunchboxes and a little side of their favorite French’s sauce. It’s the perfect combination for a great lunch and a frugal way to do lunch too!
What are some lunchbox ideas you will be doing this year? I’d love to hear them!
Now, be sure to pin it for later!
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