Super Bowl Appetizer / Mini Corn Dog Muffins with Honey Mustard Aioli

I’m going to a Super Bowl party tonight and was asked to bring a drink or appetizer.  I typically flip on the Today Show during the week when I wake up to start my day.  This past week they featured various Super Bowl party recipe ideas.  One that caught my eye was for mini corn dog muffins with honey mustard aioli.
I had just discovered and made a gluten free cornbread from Trader Joe’s that my family really liked so I thought that I could grab another box and make a modified version of this idea.  I decided I would use chicken sausage links instead of hot dogs too.
A few days later I searched the Today Show’s website looking for their recipe so that I could make the aioli.  I wasn’t able to locate it but I did find this aioli recipe while searching Pinterest that I used instead.
I know they sound a little odd but they are pretty tasty.  I accidentally overfilled my mini muffin cups with my first batch so they didn’t turn out as pretty as I’d hoped. They expanded while baking and attached to one another.  With the next batch I made sure to only fill the cups half way and they turned out perfectly.
Mini Corn Dogs with Honey Mustard Aioli
Prep Time: 20 min     Total Time: 30 min     Yield: 48 pieces
For the aioli:
  • ½ cup mayo
  • 1 teaspoon lemon juice
  • 3 tablespoons honey dijon mustard (or 1 tablespoon honey + 2 tablespoons dijon)
  • 2 garlic cloves, minced
  • ⅛ teaspoon salt
  • ⅛ teaspoon pepper

For the muffins:

  • Trader Joe’s Cornbread Mix (I used the gluten free version)
  • Coconut Oil
  • 1 Egg
  • Almond Milk
  • Chicken Sausage Links (I used Trader Joe’s Maple Chicken Sausages) cut in quarters
  • Coconut Oil Spray
Preheat oven to 375 degress
For the aioli:
  1. In a small bowl, mix together ingredients until smooth. Refrigerate until ready to use.

For the muffins:

  1. Follow the instructions on the box mixing all ingredients with a mixer for 2-3 minutes.  For the oil I melted coconut oil and used almond milk for the milk.
  2. Spray mini muffin tins with coconut oil spray.
  3. Fill each cup with 1/2 a table spoon of cornbread mixture.  Don’t overfill as the mixture rises while baking.
  4. Place a quartered chicken sausage link in the center of each cup pushing to the bottom
  5. Bake for 15 minutes

If you’re looking for a quick and easy app this is it!  My taste tester husband approved!

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