This homemade corndog nuggets recipe has been a huge hit with our family. It's easy to make, totally yummy and it freezes well!
When we first brought our girls home from Ukraine, they were extremely picky eaters…and they ate some weird stuff!
One of my daughters would only eat spaghetti noodles with ketchup. She had no interest in marinara sauce.
My other daughter would regularly eat raw garlic cloves and onions…usually on the way to school.
Neither of the girls would eat peanut butter or cheese. They both loved liverwurst.
And they regularly took ramen noodles to school for lunch and ate them uncooked. (They still do this sometimes). It was an unusual time for us. We experimented with all kinds of foods to find things they liked. And they both liked corn dogs…a lot!
Don't get me wrong. I love corn dogs too, but I'm honestly kind of frightened by what's in them. There are so many additives and preservatives. I thought about creating my own baked corndogs, but I had no idea how I'd get the batter to stay on the hot dog.
When I saw these corn dog muffins on Pinterest, a lightbulb went off in my head. I knew this was the perfect solution.
Then, I decided to get even crazier. A few months ago, I bought a Cake Pop Maker
with the intention of whipping up some cake pop goodness, but I never got around to that project. That's OK though. I decided I'd try making corn dog nuggets in the Cake Pop Maker.
I whipped up a box of Jiffy Cornbread mix (you can use your favorite cornbread recipe if you want this to be completely homemade), cut up some hotdogs and tossed them in the mix, then added a little of my mix to my Cake pop maker.
After all the spots were full, I closed the lid and waited 4 minutes. I was amazed at how great they turned out! They looked good and they were soooo tasty. I ended up making a double batch and freezing them with the intention of using them the next time I needed to throw together a quick dinner. My kids took the leftovers from the first batch to school for lunch the next day and after discovering more in the freezer, they promptly decided to use them for lunches and after school snacks.
This is one of those recipes that every single person in the family loved and it took me about 2 minutes to whip up the batter and about 4 minutes to cook each batch of nuggets!
This post will be linked to Mouthwatering Monday, Made by You Monday, Tasty Tuesday, Tuesdays at the Table, Tempt My Tummy Tuesday, 33 Shades of Green, and Foodie Friday.
