I’m spending time with the crew of WCCB Rising this morning preparing a healthy and fun meal for the kids, and I couldn’t help but share it here too!

I didn’t have a corn dog in strike, I have no idea how long, but when David mentioned them last week, I thought it would be fun to make a healthier version of this kid’s favorite. This” recipe ” is not only ridiculously simple, but will undoubtedly be appreciated by the most picky eaters!

The key is to choose the right ingredients.

BOB’s Red Mill Cornbread blend, along with all their other products are excellent. They are non-GMO and every product I have tried is of high quality. Not all mixtures are created equal. The popular Jiffy cornbread blend contains hydrogenated oils (trans fats), so don’t forget to read the labels.

I’m also a big fan of Applegate Farms. They offer an organic hot dog, fed with grass and full of beef that is delicious!

This meal takes 10 minutes to cook and 10-12 minutes to cook. Steam broccoli while you’re in the oven and viola! A balanced dinner in 20 minutes.

Hailey loved the hot dog “surprise” in the middle.

I loved that it made about 35 mini muffins, which means I’m freezing some of these bad guys for future quick lunches and dinners!


These bite-sized corn dogs are perfect for children or as a snack during the football season or at any time!


  • 2 1/2 Cups Cornbread Mix (BOB’s Red Mill recommended)
  • 1 large egg
  • 1/4 cup Olive oil
  • 1 1/4 cup Water
  • 1/2 cup grated strong cheddar cheese
  • 5 hot dogs (Applegate Farms recommended), cut into 1-inch pieces


  1. Preheat oven to 400 degrees.
  2. In a large bowl, mix corn bread, water, oil, cheese and egg until well combined.
  3. Grease a mini muffin pan.
  4. Pour the cornbread mixture into each cup and fill each cup halfway.
  5. Place a piece of hot dog in the center of each muffin cup.
  6. Bake for 10 to 12 minutes until well cooked and golden brown.
  7. Remove from the oven and allow to cool. Have fun!

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