3 Dietz & Watson Apple and Chicken Sausages, cut in half
Dietz & Watson Yellow Mustard
Dietz & Watson Jalapeño Mustard
Dietz & Watson Cranberry Honey Mustard
2 packages of cornbread mix
2 tablespoons brown sugar
1 ½ cups milk
½ cup chopped jalapeños
Preheat oven to 400 degrees F and grease muffin tins.
Stir together the cornbread mix and the brown sugar in a large bowl.
Whisk the eggs and milk in a small bowl until smooth.
Add eggs into the dry mixture and mix.
For the jalapeño cornbread, add in ½ of chopped jalapeños to the corn bread mix and stir.
Spoon mixture into muffin tins until 2/3 full.
Add 1 D&W hot dog half to each muffin.
Bake for 14 to 18 minutes, or until golden brown.
Once cooled, pair your D&W Natural Beef Frank corn dog muffins with D&W Yellow Mustard, the D&W Cheddarwurst and Jalapeno corn dog muffins with D&W Jalapeño Mustard, and the D&W Apple & Chicken Sausage corn dog muffins with D&W Cranberry Honey Mustard.