Corn Muffin Hot Dog Sliders

Corn Muffin Hot Dog Sliders



1 cup all-purpose flour

1 cup yellow cornmeal

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup buttermilk

1/2 cup (1 stick) unsalted butter, melted

1/3 cup sugar

2 large eggs

6 beef franks, cut into coins or sliced on the bias, approximately ½” thick

Mustard, ketchup and relish for garnish


  1. Preheat oven to 375 degrees F. Lightly coat a 12-cup muffin tin with nonstick spray; set aside.
  2. In a large bowl, combine flour, cornmeal, baking soda and salt. In another bowl, whisk together buttermilk, butter, sugar and eggs. Pour wet mixture over dry ingredients and stir using just until moist.
  3. Scoop batter into each muffin tin cup until half-way full. Place into oven and bake for 8-10 minutes, or until golden brown.


  1. Remove pan from oven and cool on a wire rack for 10-15 minutes before removing muffins from pan.


  1. Meanwhile, place a large skillet over medium heat and cook hotdog slices, turning occasionally with a fork until slightly browned.


  1. Slice each muffin in half horizontally, add hot dog slices and garnish with mustard, ketchup and relish as desired. Eat as you would a traditional slider!


Makes 12 sliders.


Find a store near you that carries Coleman Natural or shop online for delivery to your door.

© Coleman Natural