March 26, 2024
Review RecipeMini Corn Dogs
Mini corn dogs are irresistible bite-sized snacks featuring savory hot dogs wrapped in a golden cornbread crust, ideal for the whole family anytime cravings strike.
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If you are looking for a fun and easy-to-make snack that both kids and adults will adore, these mini corn dogs are the answer. With their golden-brown crust and juicy hot dog filling, they’re perfect for any occasion.
Mini Corn Dogs Ingredients
The Jiffy corn muffin mix forms the flavorful base of our corn dog batter, delivering that beloved cornbread taste.
Seasonings add extra flavor in the form of onion powder, which imparts a subtle savory note, while chipotle powder adds a smoky, spicy kick.
Finally, the hot dogs are the stars, providing the iconic and irresistible corn dog flavor.
You’ll need:
- 1 (8.5-ounce -or- 240-gram) box of Jiffy corn muffin mix
- 1 extra large egg
- ⅓ cup of milk
- 2 tablespoons of vegetable oil
- 1 teaspoon of onion powder
- ⅛ teaspoon of chipotle powder
- 5 bun-length hot dogs, cut into five 1-inch sections
Substitutions and Additions
JIFFY CORN MUFFIN MIX: You can opt for gluten-free cornbread mix, if needed, with brands like Martha White, Krusteaz, or Bob’s Red Mill.
HOT DOGS: Experiment with ‘lil smokies’ for bite-sized goodness, or choose Nathan’s and Hebrew National hot dogs if you prefer a different brand.
CHIPOTLE POWDER: If you can’t find chipotle powder, chili powder is a suitable substitute for a milder flavor profile in this easy recipe.
How To Make This Mini Corn Dogs Recipe
These fun corn dog muffins consist of tasty batter, which you will mix up according to our directions below. Once the mixture is divided into the muffin pan, add the hot dogs before baking to perfection.
STEP ONE: Preheat the oven to 400°F. Spray a 24-cup/cavity mini muffin tin with non-stick cooking spray.
OUR RECIPE DEVELOPER SAYS
Make sure to generously coat your mini muffin tin with non-stick cooking spray to prevent the corn dogs from sticking to the pan.
STEP TWO: Add the corn muffin mix to a medium-sized mixing bowl (two to three quarts). Whisk in the egg, milk, vegetable oil, onion powder, and chipotle powder until well combined.
STEP THREE: Scoop two teaspoons of the corn muffin mixture into the sprayed mini muffin pan.
PRO TIP:
Pay attention to the thickness of the batter in each muffin cup. Try to keep it consistent for even cooking. Using a small cookie scoop can help achieve uniform portions.
STEP FOUR: Insert one sliced hot dog section into each muffin cup. Bake for 10-12 minutes or until golden brown and cooked through. Allow the corndogs to rest for a few minutes before serving.
PRO TIP:
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your corn dogs as the suggested baking time approaches.
How To Serve
Serve these corn dog bites with a side of crispy French fries for the ultimate snack combo. Add our cucumber bites for a bit of freshness.
Create a mini corn dog platter with your favorite dipping sauce, such as honey mustard and our Chick Fil A sauce.
Make it a party appetizer by arranging them on skewers with cherry tomatoes and pickle slices. Add our stuffed mushrooms and fried ravioli for two more fun appetizers.
Our full-size homemade corn dogs are always a popular treat, while our baked chili dogs are sure to hit the spot.
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Storage
Whether you’re planning to make these ahead or have leftovers to preserve, here’s what you need to know:
MAKE AHEAD: You can prepare the batter and store it in the fridge for up to 24 hours before baking. Just add hot dogs and bake when needed.
IN THE FRIDGE: Store any leftover homemade corn dogs in an airtight container in the refrigerator for up to four days.
IN THE FREEZER: You can freeze the baked mini corn dogs for up to one month. Reheat them in the microwave for 45 seconds to one minute or in the oven.
REHEATING: To reheat, microwave on full power for 45 seconds to one minute, or use the oven for a crispier texture.
Why We Love This Recipe
NOSTALGIC TREAT: These mini corn dogs bring back childhood memories with their classic carnival flavor.
EASY PREPARATION: With minimal ingredients and straightforward steps, they’re perfect for busy days.
CROWD PLEASER: Whether it’s a party or a snack for yourself, everyone loves these tasty bite-sized corn dogs.
These mini corn dogs are a delightful snack with plenty of flavor and easy preparation. Their golden-brown crust and savory hot dog filling make them an irresistible treat. Enjoy them at game nights, birthday parties, or whenever you’re in the mood for a snack that’s both comforting and delicious.
Frequently Asked Questions
Can I use a different brand of corn muffin mix?
You can substitute with other brands of corn muffin mix like Martha White or Krusteaz.
Can I serve these at room temperature?
While they’re best fresh out of the oven, they can be enjoyed at room temperature for a short time.
What sauces go well with mini corn dogs?
Ketchup, mustard, honey mustard, and barbecue sauce are great options.
Can I make the batter ahead of time?
You can prepare the batter and refrigerate it for up to 24 hours before baking.
Can I use different types of hot dogs?
Experiment with various hot dog brands and sizes to suit your preference.
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Mini Corn Dogs
Mini corn dogs are irresistible bite-sized snacks featuring savory hot dogs wrapped in a golden cornbread crust, ideal for the whole family anytime cravings strike.
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 24
Ingredients
- 8.5 ounces Jiffy corn muffin mix (240-gram)
- 1 extra large egg
- ⅓ cup milk
- 2 tablespoons vegetable oil
- 1 teaspoon onion powder
- ⅛ teaspoon chipotle powder
- 5 bun-length hot dogs, cut into five 1-inch sections (I used Ballpark all-beef hot dogs)
Instructions
- Preheat the oven to 400°F. Spray a 24-cup/cavity mini muffin tin with non-stick cooking spray.
- Add the corn muffin mix to a medium-sized mixing bowl (2 – 3 quarts). Whisk in the egg, milk, vegetable oil, onion powder, and chipotle powder until well combined.
- Scoop 2 teaspoons of the corn muffin mixture into the sprayed mini muffin pan.
- Insert 1 sliced hot dog section into each muffin cup. Bake for 10-12 minutes or until golden brown and cooked through. Allow the corndogs to rest for a few minutes before serving.
Notes
- Make sure to generously coat your mini muffin tin with non-stick cooking spray to prevent the corn dogs from sticking to the pan.
- Pay attention to the thickness of the batter in each muffin cup. Try to keep it consistent for even cooking. Using a small cookie scoop can help achieve uniform portions.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your corn dogs as the suggested baking time approaches.
Nutrition
Calories: 71kcal | Carbohydrates: 9g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 14mg | Sodium: 151mg | Potassium: 34mg | Fiber: 1g | Sugar: 2g | Vitamin A: 33IU | Vitamin C: 0.04mg | Calcium: 14mg | Iron: 1mg
Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb
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