Super Corn Dog Muffins

Many parents have chosen to home-school/virtual learning this school year. Therefore many parents have to find fun, easy and kid-friendly lunch ideas. Feeding your school age kids, at home, five days a week can be quite the challenge for some but could become a fun new hobby for others. Super Corn Dog Muffins can be the start to new lunch ideas.

super corn

Corn Dog Muffin Ingredients

Not only are super corn dog muffins easy to make, the ingredient list is rather short and sweet. Two boxes of Jiffy Corn Muffin Mix,  milk, eggs, honey, corn, shredded cheese and diced hot dogs. I would guess that you probably have most if not all of the ingredients already in your pantry. If your kids like chili dogs, we have a super hot dog/ chili dog recipe you might like to prepare. Bandito Dogs on Pretzel Buns are made easy in your crockpot. Serve on pretzel buns or any favorite bun or roll. This recipe happens to be one of my hubby’s favorite hot dog recipes.

super corn

Jiffy Mixes

Here is a brief history of Jiffy Mixes. To learn more about the history of the Chelsea Milling Company, and our “JIFFY” Mix brand, click here to watch our Virtual Tour video. Chelsea Milling Company was established in 1901, as a traditional flour mill. By early 1930, Jiffy had expanded into the retail prepared baking mix market with our first “Jiffy” Mix product.

“Today, “Jiffy” is the market share leader in retail prepared muffin mixes. In addition to our retail products, we produce mixes for the Foodservice and Institutional markets. At “Jiffy”their mission is to provide our consumers with the best possible value. We define value as providing the highest quality ingredients at the best price.”

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Kid-friendly Recipes

Super Corn Dog Muffins

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  • 2 packages JIFFY Corn Muffin Mix
  • 2 eggs
  • 2/3 cup milk
  • 2 tablespoons honey
  • 1/3 cup fresh or canned kernel corn
  • 1/3 cup shredded Swiss cheese
  • 4 hot dogs, diced


  • Preheat oven to 400°F. Grease muffin pan (12)
  • Prepare muffin mix, eggs, milk, and honey. Fold in corn, cheese and hot dogs. Gently spoon batter into each muffin cup. Bake 13 – 15 minutes or until golden brown.


Serving: 6Servings, Calories: 500kcal, Carbohydrates: 71g, Protein: 13g, Fat: 18g, Saturated Fat: 6g, Cholesterol: 78mg, Sodium: 906mg, Potassium: 209mg, Fiber: 5g, Sugar: 24g, Vitamin A: 288IU, Vitamin C: 1mg, Calcium: 139mg, Iron: 3mg
Did you make this recipe?Tag @lynnturnips on Instagram with the hashtag #turnips2tangerines