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!

Course Appetizer, Snack

Cuisine American

Keyword appetizers, corn dogs, corn muffin mix, game day, game day snacks, hot dogs

Prep Time 15

Cook Time 7

Total Time 22

Servings

Calories 186kcal

Author Robin Miller

Equipment

Mini Muffin Pan

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

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.

Nutrition