Easy Fun-Size Corn Dogs

Easy Fun-Size Corn Dogs
  • PREP TIME
    15 mins
  • COOK TIME
    20 mins
  • TOTAL TIME
    50 mins
  • SERVING
    24 People
  • VIEWS
    43

These delightful mini corn dogs are oven-baked to golden perfection, offering a less messy alternative to the traditional deep-fried treat. Perfect for parties, snacks, or a fun family activity, they're sure to be a crowd-pleaser!

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    11 g
  • Cholesterol
    14 mg
  • Fiber
    0 g
  • Protein
    3 g
  • Saturated Fat
    2 g
  • Sodium
    225 mg
  • Sugar
    2 g
  • Fat
    6 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View Preheat your oven to 450 degrees F (230 degrees C). (5 minutes)

Image Step 02
02 Step

Recipe View Cut each hot dog into 6 equal-sized pieces. (5 minutes)

Image Step 03
03 Step

Recipe View In a mixing bowl, whisk together the beaten egg, 2 tablespoons of vegetable oil, white sugar, and milk until well combined. (2 minutes)

Image Step 04
04 Step

Recipe View Add the white vinegar, cornmeal, all-purpose flour, baking powder, baking soda, kosher salt, and cayenne pepper (if using). Whisk briskly until all ingredients are thoroughly incorporated, creating a relatively thin batter. (3 minutes)

Image Step 05
05 Step

Recipe View Let the batter rest for 10 minutes before using. This allows the cornmeal to fully hydrate, resulting in a better texture. (10 minutes)

Image Step 06
06 Step

Recipe View While the batter rests, brush two 12-cup mini muffin tins generously with the remaining 2 tablespoons of vegetable oil, ensuring each cup is well-greased. (5 minutes)

Image Step 07
07 Step

Recipe View Fill each prepared muffin cup with batter, leaving about 1/8 inch of space from the top to prevent overflow. (5 minutes)

Image Step 08
08 Step

Recipe View Gently press a piece of hot dog into the center of each batter-filled cup, ensuring it's submerged but not touching the bottom of the tin. (5 minutes)

Image Step 09
09 Step

Recipe View Bake in the preheated oven for approximately 18 minutes, or until the mini corn dogs are nicely browned and cooked through. (18 minutes)

Image Step 10
10 Step

Recipe View Remove from the oven and let cool in the muffin tins for at least 5 minutes before carefully removing them. This will prevent them from falling apart. (5 minutes)

For a crispier crust, consider using a higher proportion of cornmeal to flour.
Experiment with different types of hot dogs, such as chicken or turkey, to vary the flavor.
Serve immediately with your favorite dipping sauces, such as mustard, ketchup, or a homemade honey mustard.
These mini corn dogs are best served warm, but can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
For a fun twist, try adding a pinch of smoked paprika or chili powder to the batter.

Janelle Tillman

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.0/ 5 ( 14 Ratings)
Total Reviews: (4)
  • Linnie Vandervortreinger

    I was skeptical about baking corn dogs, but these turned out great! The batter was perfect and they were much healthier than the fried version.

  • Libbie Block

    I added a little bit of cheddar cheese to the batter and it was a game changer!

  • Raegan Kris

    These were so easy to make and my kids loved them! I'll definitely be making these again.

  • Shaniya Rogahn

    The cayenne pepper gives these a nice little kick!

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