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.
Servings: 24
Calories: 71kcal
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