• 10
    Minutes Prep

  • 15
    Minutes Cook

  • 12

Recipe created especially for Hoffy by Chef Jamie Gwen


  • 2 large eggs
  • 2/3 cup(s) whole milk
  • 2 tablespoon(s) honey or maple syrup
  • 2 8.5-ounce boxes Cornbread mix
  • 6 Hoffy Premium Bun-Length Beef Franks
  • Ketchup or Barbeque Sauce
  • Mustard

Side Dish This delicious take on corn dogs is perfect for Halloween parties and pre-trick-or-treat eats…or even as a breakfast snack!


  1. Preheat the oven to 375ºF. Coat 2 mini muffin pans with non-stick cooking spray.
  2. In a large mixing bowl whisk together the eggs, milk and honey or maple syrup. Add both boxes of cornbread mix and use a fork to combine. Do not over mix.
  3. Let the batter rest for 2 minutes, then stir again.
  4. Cut the Hoffy Hot Dogs into 1-inch pieces.
  5. Spoon one heaping tablespoon of batter into each mini-muffin cup. Place one hot dog bite into the middle of each muffin cup.
  6. Bake for 15 minutes or until golden brown and cooked through. Allow the muffins to cool in the pan for 5 minutes, then serve.

Chef’s Tip:

  1. To make a saucy spider web, fill a small bowl with ketchup. Squeeze two circles of mustard on top of the ketchup and put a dot of mustard in the middle of the bowl. Use a toothpick to pull the mustard out from the center to make a spider web.
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