Cornbread Hot Dog Chip Bites
Every time I post my cornbread taco boats, people say 2 things – make them mini, and make them with a corn tortilla. Well here is both! It’s honestly hard to work with these scoop chips. In my mind I always think they are perfect little cups, but the reality is that only about 1 in 4 are good to fill. The rest are either broken or oddly shaped. Many are just flat! What’s going on over at the tortilla chip factory? ANNNNNyways, I made these and they were fun and tasted good.
I used cornbread mix for this cause we had some around. Feel free to use your favorite recipe, or the one from my cornbread taco boats. I tried to doctor this one up to make it taste like that one, by adding cheese, pickled jalapenos, mustard, and honey.
The chips are so small you only need a spoonful of the batter in each. You want to move fast once you start so the chips don’t get soggy.
Aftter they bake, add pickles and sauce. The sauce is basically spicy honey mustard.
Pretty tasty! Definitely a bit of work but I thought it was worth it in the end. These would be an awesome game day treat!
Hot Dog Cornbread Chip Cups
Ingredients
cornbread
- 1/4 cup diced pickled jalapenos
- 3/4 cup shredded cheddar cheese
- 1 package corn muffin mix. You know the one.
- 1/2 cup milk
- 2 tablespoons mustard
- 2 tablespoons melted butter
- 1 egg
- 2 tablespoons honey
everything else
- 20 mini hot dogs cut in half
- 2 bags scoops chips
- 20 pickles cut in half
Sauce
- 1/4 cup honey
- 2 tablespoons mustard
- 1 tablespoon hot sauce
- 1 tablespoon pickle juice
Instructions
- Preheat oven to 400
- Mix all the cornbread ingredients in a large bowl until combined.
- Lay as many scoop chips as you want onto a baking sheet. You will have to sort out the viable bowl shaped ones.
- Spoon some batter into each scoop, then add a half mini hot dog.
- Bake for about 15 minutes until the cornbread is set.
- While it is baking, mix the sauce ingredients together.
- Remove from the oven and top with the pickles, then drizzle on the sauce. Serve
