Enjoy this jalapeno corn dog bites recipe. It has the sweetness of cornbread with the slight spice of the jalapeno and the saltiness of the hot dog and bacon. It’s delish! When making them in mini form, they are perfect for any gathering as an appetizer.
Jalapeno Corn Dog Bites
These little nuggets of heaven are so addicting! I always love serving an appetizer or two for any get together but sometimes some appetizers can be so tedious. I like looking for ways to help myself in the kitchen. So, I came up with these jalapeno corn dog bites because they are delicious and you can easily make 24 or 48 with just a few ingredients.
All you need is Jiffy Mix cornbread (unless you have a good recipe for homemade), sharp cheddar cheese (shredded), jalapenos, hot dogs and bacon.
Make the cornbread mix according to the box. Next, fold in the cheese and jalapeno to the batter making sure that they are evenly distributed. Fill a mini muffin tin by spooning out one level tablespoon of batter per muffin. Once the batter is in the tin, add your hot dog and bacon to the middle of the batter and then let sit for 3 minutes before popping in the oven. If you want your bites to be a little spicier, add one sliced jalapeno and some shredded cheese to the top before finally placing in the oven. Bake the muffins bites at 375 on the middle rack for 8 to 10 minutes or until they are a nice golden brown on top.
Enjoy this jalapeno corn dog recipe. It has the sweetness of cornbread with the slight spice of the jalapeno and the saltiness of the hot dog and bacon. It’s delish! When making them in mini form, they are perfect for any gathering as an appetizer.
1 box of Jiffy Mix(8.5 ounces, you will also need one egg and 1/3 cup milk for the mix)
1 jalapeno chopped, about a 1/3 cup (2 if you like it a little spicier)
1/3 cup of shredded sharp cheddar cheese
1 hot dog
1 slice of bacon
Preheat the oven to 375.
Chop 1 jalapeno (diced) set aside.
Chop 1 hotdog into 24 even sections (approx. a 1/4 inch each), set aside.
Slice one bacon into 24 even slices (easier to cut if slightly frozen).
Grease muffin tin well (I use butter).
Mix the box of jiffy as directed in a medium sized bowl.
Add diced jalapeno and cheese and stir until well mixed.
Take a level tablespoons worth of the batter and place in mini muffin tin.
Take one of your hot dog pieces and add to the center of the batter in the muffin tin and push down until the top of the hot dog is even with the batter.
Add a slice of bacon on top.
Bake on a medium rack for 8-10 minutes or until golden brown at 375 degrees.
Optional: Add sliced jalapeno to the top of the bacon and push down slightly.
Add a little more shredded cheese to the top to add a crispy cheese layer for the cheese lovers out there.
Dip: For a quick dip add 4 oz cream cheese and 2 oz mustard to a microwave safe bowl. Microwave until cheese has melted and can be mixed well and enjoy.
- Category: appetizers
- Method: bake
- Cuisine: mexican
Keywords: jalapeno corn-dog