Mini Corn Dog Muffins


Mid-March: National Corn Dog Day

March Madness is upon us! Spring into action and make mini corn dog muffins for watching all those basketball games on TV. They are just as easy to pop into the oven as well as pop into your mouth for a “slam dunk” snack.

According to Wikipedia, “National Corn Dog Day is a celebration concerning basketball, the corn dog (usually a hot dog sausage coated in a thick layer of cornmeal batter), Tater Tots and American beer that occurs in March of every year on the first Saturday of the NCAA Men’s Division I Basketball Championship” (usually in mid-March).

Make some mini corn dog muffins for March Madness basketball game days and on National Corn Dog Day.


  • 1 box Jiffy brand corn muffin mix
  • 1 egg
  • 1/3 cup milk
  • hot dogs


Generously spray or grease a mini muffin pan with cooking spray. In a bowl, combine the corn muffin mix, egg and milk. Beat until the batter is smooth. Scoop into the wells of the pan no more than halfway or the batter will engulf the hot dog pieces.


Slice the hot dogs into ¾ – 1 inch pieces. Place in the middle of the corn muffin batter in the pan. Bake in a preheated oven at 400 degrees F for 10-15 minutes or until golden. Remove from the oven. Let cool in the pan for another 10 minutes before removing them (run a toothpick around the edges to loosen, if necessary). Yield: Approximately 2 ½ dozen.



Coney Island and

Chicago Hot Dogs

Coney Island-Style Hot Dog

Coney Island Hot Dog

Chicago-Style Hot Dog

Chicago Hot Dog

Plain Hot Dog

Hot Dog

July 20: National Hot Dog Day

From baseball stadiums and street cart vendors to casual restaurants and backyard barbecues, a simple sausage tucked into a sliced bun known as the “hot dog” is an All-American fast food favorite. Highlander likes to dress up his dog but Islander prefers hers plain. But we thought the latter would be a boring blog post, so Highlander suggested sharing two regional recipes from our food memories. The first version is a Coney Island-style hot dog (despite the name, it is not from New York but from Michigan, and the toppings are referred to as “sauce” instead of as “chili”). The second version is a Chicago-style hot dog (these were proudly prepared all over the suburbs—we lived in Northwestern Illinois for more than five years—and certainly at the White Sox and Cubs baseball games that Highlander attended). For National Hot Dog Day, try either of these two hot dog delicacies!

Coney Island-Style Hot Dog

(Adapted from Kraft Foods)

For the “sauce”

  • Hot dogs (beef and pork), grilled
  • Hot dog buns, steamed
  • ½ pound lean ground beef
  • 1 small yellow onion, chopped
  • 1 can (8 ounces) tomato sauce
  • 1 teaspoon chili powder
  • ½ teaspoon Worcestershire sauce
  • yellow mustard


Grill the hot dogs and keep them warm. Chop the onion, reserving some for the garnish. Meanwhile, in a large skillet, make the “sauce” (chili topping). Brown the ground beef and the onions, draining any liquids. Pour in the tomato sauce. Add the chili powder. Mix in the Worcestershire sauce.

Coney Island Hot Dog

Assemble the Coney Dogs by placing the hot dogs in the buns. Top with the chili beef mixture. Squirt mustard over it. Garnish with the reserved chopped onions. Serve immediately.

Coney Island Hot Dog

Chicago-Style Hot Dog

(Recipe based on Wikipedia)


  • Hot dogs (all-beef), boiled or steamed
  • Hot dog buns, poppy seed
  • Yellow mustard
  • Chopped white onions
  • Sweet pickle relish
  • Dill pickle spear
  • Tomato slices
  • Capsicum/Chile de Arbol/sport pepper
  • Celery salt, dash


Cook the hot dog and place in a poppy seed bun. Squirt mustard over the hot dog. Add the chopped onions and sweet pickle relish. Stick a dill pickle spear alongside the hot dog. Place the tomato slices on top. Tuck a pepper on the other side. Sprinkle with a dash of celery salt. Do not add ketchup.