If your family is anything like mine, they’ll go crazy for these delectable treats that are loaded with juicy hotdogs and fried to golden perfection. Plus, one batch will feed an entire crowd!
Plus, these mini corn dogs make for great finger food or an appetizer before dinner. You can also customize your batter to add your favorite spices for a unique twist on this classic recipe.
How long does it take to make Mini Corn Dogs?
You’ll need around 35 minutes to make this mini corn dogs recipe. Because they are baked and the prep time is pretty fast, they come together quickly.
What type of cornmeal is best for Mini Corn Dogs?
It’s best to use finely ground yellow corn meal to get the perfect texture and results.
How do you cook the Mini Corn Dogs?
First you’ll need to prepare the corn dog batter then pour it into your muffin tin cups. Then add the hotdogs and bake for 10-12 minutes or until golden brown.
What type of oil is best for frying Mini Corn Dogs?
You actually don’t fry these mini corn dogs. They are baked in a muffin tin and are much less messy to make than traditional corn dogs.
How many Mini Corn Dogs can be cooked at a time?
Each batch makes 14 mini corn dogs, so you can bake 1-2 muffin tins’ worth at a time. You don’t want to overfill your oven with too many pans at once, or it can affect the cooking time.
What accompaniments go best with Mini Corn Dogs?
- Ranch dressing
- Mac and cheese
- Corn on the cob
- Fresh fruit
- Baked beans
- Sugar substitute
- Baking soda
- Melted butter
- Large eggs
- Beef hot dogs cut into 1 inch pieces
Step 1. Heat the oven to 375 degrees.
Step 2. Whisk together the butter, sugar substitute, eggs, and buttermilk in a mixing bowl.
Step 3. Add in the flour, baking soda, and cornmeal, and blend to combine well.
Step 4. Spread 1 Tbsp of the batter into the sections of a well-greased muffin tin.
Step 5. Place one of the pieces of hot dog in the center of each muffin tin cup.
Step 6. Bake for 12-15 minutes until cooked through.
Mini Corn Dogs Recipe
- 1 C. Cornmeal
- ¼ C. Sugar substitute
- ½ tsp. Baking soda
- ½ C. Melted butter
- 1 C. Flour
- 2 Large eggs
- 1 Package of beef hot dogs cut into 1 inch pieces
- 1 C. Buttermilk
- Heat the oven to 375 degrees.
- Whisk together the butter, sugar substitute, eggs and buttermilk in a mixing bowl.
- Add in the flour, baking soda and cornmeal, and blend to combine well.
- Spread 1 Tbsp of the batter into the sections of a well greased muffin tin.
- Place one of the pieces of hot dog in the center of each muffin tin cup.
- Bake for 12-15 minutes until cooked through.
PIN FOR LATER 🙂
What type of hot dog works best in the Mini Corn Dogs recipe?
We prefer to use all beef hotdogs. We love the flavor and beef hotdogs pair nicely with the corn dog batter. You can use any kind of hot dog or fully-cooked sausages that you like, though.
How do you know when the Mini Corn Dogs are cooked?
The corn dog breading will be golden brown on the top and edges and will be cooked all the way through. If the mini corndogs are still doughy, continue to bake for a few extra minutes or until they are done.
How should Mini Corn Dogs be served?
Serve with all your favorite dipping sauces and side dishes to complete the meal. We love to serve them with barbecue beans, mac and cheese, and a fresh salad.
What is the best way to store Mini Corn Dogs?
Store cooled mini corn dogs in the fridge for up to 4 days. Reheat in the microwave for 30 seconds – 1 minute or until they are hot.
Can Mini Corn Dogs be frozen?
Yes, it’s best to flash-freeze the mini corn dogs by laying them out on a baking sheet, so they aren’t touching. Then freeze for 1-2 hours or until they are frozen. Then place them in a freezer bag or another food container, and they will last up to 3 months.
What methods can be used to reheat Mini Corn Dogs?
Reheat in the microwave in 30-seconds to 1-minute intervals until they are hot.
Another option is to air fry mini corn dogs to heat them up. Cook them at 375 degrees for 3-5 minutes, or until they are hot.
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