Ball Park Corn Muffins


Side Dish
Ball Park Corn Muffins

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Have the taste of corn dogs with everything on them. Great with split pea or lentil soup.

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Servings and Ingredients

1 c. cornmeal
1 c. flour (may be all or part whole wheat)
1 tbsp. baking powder
3 egg whites
1 c. soy milk
2 tbsp. oil
1 tbsp. prepared mustard
1 tbsp. dried tomato bits, optional
1 c. creamed corn
¼ c. finely diced onion
¼ c. finely diced green pepper
2 soy hot dogs, finely chopped


  1. Preheat oven to 425 degrees.
  2. In large mixing bowl, stir together the cornmeal, whole wheat flour and baking powder.
  3. In smaller bowl, mix egg whites, soy milk, oil, mustard and tomato bits together. Stir in creamed corn.
  4. Pour the liquid ingredients into the dry ones. Stir just to combine. Stir in onion, green pepper and soy dogs.
  5. Pour the batter into 12 nonstick or lightly greased muffin cups. Bake at 425 degrees for about 20 minutes, until golden and the center tests done.
  6. Serve the muffins hot from the oven. Store leftovers in the refrigerator. They are best reheated.

Nutrition facts


143 Calories per serving

Amounts Per Serving

  • Total Fat: 3g
  • Cholesterol: 0mg
  • Sodium: 195mg
  • Total Carbohydrates: 23g
  • Protein: 6g

Recipe Source:

Iowa Soybean Promotion Board.