What kid doesn’t love corn dogs? They are usually reserved for fairs and festivals, but not anymore! These baked, bite-size corn dogs are quick to make, and they are sure to please a hungry crowd of kiddos.
Cooking spray
1 (8 ½-ounce) package corn muffin mix
1 large egg
⅓ cup whole or low-fat milk
1 teaspoon smoked paprika
½ teaspoon ground mustard
Half of 1 (14-ounce) package smoked sausage links (such as Lil’ Smokies), cut into halves
Mustard and ketchup, for dipping
Preheat the oven to 400 degrees, and spray a mini muffin tin with cooking spray. Mix together the muffin mix, eggs, milk, paprika, and mustard in a medium bowl. Fill the muffin cups two-thirds full with the batter. Place a sausage half in the center of each cup, cut side up. Bake for 10 minutes. Let cool slightly before removing the bites from the tins. Serve warm.
MAKES 24 SERVINGS.
TIP: Be sure not to overfill the mini muffin tins. The cornbread will rise quite a bit in the oven.