Mini Muffin Corn Dog Poppers

by Rachael Ray Show Staff 3:00 AM, September 28, 2012

Aired September 28, 2012

Serves 24 each
2 ounces cream cheese
1 box Jiffy cornbread mix
1/3 cup milk
1 egg
2 hot dogs, diced
1 jalapeo, diced
Nonstick cooking spray

Preheat oven to 375F.

Put the cream cheese into the freezer for about 5 minutes to chill. Cut into cubes.

In a mixing bowl, combine the cornbread mix, milk and eggs. Fold in hot dogs, jalapeo and cream cheese.

Spray a mini muffin tin with nonstick cooking spray then divide the cornbread mixture equally into the muffin cups. Bake 15-20 minutes.