Corn Muffin Hot Dog Sliders

Nonstick cooking spray

1 cup all-purpose flour

1 cup yellow cornmeal

1/2 tsp baking soda

1/4 tsp salt

1 cup buttermilk

1/2 cup (1 stick) unsalted butter, melted

1/3 cup sugar

2 large eggs

6 Coleman Natural Beef Hot Dogs, cut into coins or sliced on bias, 1/2-in thick

1 cup baby arugula

mustard, ketchup, relish for garnish (optional)

Preheat oven to 375 F. Lightly coat 12-cup muffin tin with nonstick cooking spray; set aside.

In large bowl, combine flour, cornmeal, baking soda and salt. In separate bowl, whisk buttermilk, butter, sugar and eggs. Pour wet mixture over dry ingredients and stir until moist.

Scoop batter into each muffin tin cup until halfway full. Bake 8-10 minutes, or until golden brown. Remove pan from oven & cool on wire rack 10-15 minutes before removing from pan.

In large skillet over medium heat, cook hotdog slices, turning occasionally with fork until slightly browned.

Slice each muffin in half horizontally, add arugula and hot dog slices then garnish with mustard, ketchup and relish, if desired.

Substitution: Use store-bought corn muffin mix rather than making corn muffins from scratch.

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Corn Muffin Hot Dog Sliders

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