This week's Hot Dog of the Week is a fun, flavor-packed twist on a classic — Jalapeño Cheese Curd Corn Dog Muffins made with the Sweet Diamond Dog!
I took classic corn dog batter and leveled it up by adding jalapeño and cheese curd, then baked it in a mini muffin pan with pieces of Sweet Diamond Dog right in the center. The result? A bite-sized, golden, crispy-edged corn dog muffin that's unique, delicious, and completely gluten free — though you can easily make it with regular flour too.
🎬 Watch the Video
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🧀 Jalapeño Cheese Curd Corn Dog Muffins
Gluten free — can also be made with regular cornmeal and baking mix.
Ingredients
- 4 Sweet Diamond Dogs
- 1 cup Gluten Free Corn Meal
- 1 – 1½ cups Gluten Free Baking Mix (such as Gluten Free Bisquick)
- 2 eggs, beaten
- 1 tbsp sugar or honey
- 1 cup milk (soy, almond, or regular all work great)
- Jalapeño, diced (to taste)
- Cheese curds (to taste)
Instructions
- Preheat oven to 350°F.
- Grease a mini muffin pan.
- In a large bowl, mix together corn meal, gluten free baking mix, eggs, sugar (or honey), and milk until combined.
- Fold in diced jalapeño and cheese curds.
- Cut each Sweet Diamond Dog into 6 even pieces.
- Fill each muffin pan hole ½ to ¾ of the way full with batter.
- Press one piece of Sweet Diamond Dog into the center of each.
- Bake at 350°F for 15 minutes, or until the muffin bites turn golden brown around the edges and begin to pull away from the pan.
- Let cool slightly, then serve and enjoy!
🛒 Shop the Ingredients
- 🌭 Sweet Diamond Dog — 12 oz Pack — the star of the show