Mini Corndogs
Sweet, salty and perfectly baked cornbread, wrapped around savory hot dogs. Choose your favorite frank, and preferred dip on the side (we chose ketchup) and you can enjoy these quick, easy, bite-size corndogs any day of the week!
These mini corn dog cups are great for parties! In one bite, you have all the flavors you crave – toasty cornbread and salty hot dog. When sweet meets salt, it’s the perfect marriage on the palate.
Baked not fried, these mini corn dog cups are healthy! The batter is super healthy – made with butter (just 1/4 cup for 16 mini cups), buttermilk or Greek yogurt, egg, cornmeal, and flour. And if you want them gluten-free, you can use your favorite gluten-free flour for the same results!
I used all beef hot dogs, but you can use your favorite hot dog variety. If you’re more of a poultry-fan, you can certainly use chicken or turkey franks. If you’re vegetarian, choose soy dogs, veggie dogs, or your favorite meat-free franks of choice.
These mini corn dog cups make a great appetizer for parties and finicky kids – all year long. Bite-size treats are super fun for parties, and they’re easier to serve without the need for plates. Plus, if you have picky eaters in your house, these miniature corn dogs will reign supreme!
Mini Corndogs
Ingredients
- Cooking spray
- 1/4 cup butter, melted
- 1/4 cup granulated sugar
- 1/2 cup buttermilk or Greek yogurt
- 1 large egg
- 1/2 cup cornmeal
- 1/2 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 hot dogs of choice, such as all-beef, turkey, chicken, and vegetarian, cut crosswise into 1-inch pieces
- Ketchup for serving
Equipment
Instructions
- Preheat the oven to 375 degrees. Coat a mini muffin pan with cooking spray.
- In a large bowl, whisk together the melted butter and granulated sugar. Whisk in the buttermilk or Greek yogurt and egg.
- Whisk in the cornmeal, flour, baking soda, and salt. Stir until just blended.
- Spoon 1 tablespoon of the batter into each cup of the muffin pan, filling about 16 cups. Insert the hot dog pieces into the cornmeal batter, one piece per cup.
- Bake for 7 to 10 minutes, until the cornbread is golden brown, and a wooden pick comes out clean.
- Cool the corndog cups in the pan for 5 minutes before serving.
- Serve with ketchup on the side for dunking.