Cheesy Homemade Corn Dogs Spiked with Pickles
- 1 box Jiffy Corn Muffin Mix
- 1 Egg
- 2 tbsp. Butter, melted
- ⅓ cup Milk
- 2 tbsp. Heavy Cream
- 4 oz. Monterey Jack Cheese, shredded
- 2 tbsp. Dry Ranch Packet
- 24 Dill Pickle Chips, minced
- 8 Hot Dogs, cut into 6ths
- Ketchup + Mustard, for serving
- 2 tbsp. Chopped Green Onions, optional garnish
- Pour the corn muffin mix, egg, butter, milk, heavy cream, cheese, ranch seasoning and minced pickle chips into a large bowl. Mix together well.
- Grease a mini muffin tin and spoon cheesy cornbread mixture into each hole (about halfway).
- Cut each hot dog into 6 chunks and press four into the middle of each muffin prior to baking.
- Bake at 400 for 10 minutes. Serve immediately with ketchup and mustard for dippin’.
Recipe by Slice of Jess at https://sliceofjess.com/cheesy-homemade-corn-dogs-spiked-with-pickles/
3.5.3251