Mini Corn Dog Bites

Ingredients

For the Batter

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 2 tablespoons granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1 large egg
• 3 tablespoons melted butter

For the Bites

• 6 hot dogs, each cut into 4 pieces
• Cooking spray

For Serving

• Ketchup
• Yellow mustard

Substitutions

• Use turkey, chicken, or plant-based mini hot dogs in place of beef or pork hot dogs.
• Use a cup-for-cup gluten-free flour blend and certified gluten-free cornmeal.

Instructions

Step 2: Mix dry ingredients

Whisk cornmeal, flour, sugar, baking powder, and salt.

Step 4: Fill

Divide batter among the muffin cups and press one hot dog piece into the center of each.

Step 5: Bake

Bake 10 to 12 minutes, until golden and a toothpick inserted into the cornbread comes out clean. Cool 3 minutes before removing.

How to Store Leftovers

Let the corn dog bites cool before covering, then refrigerate in a shallow container for up to 3 to 4 days. Keep ketchup, mustard, or other dips separate so the cornmeal coating stays as dry as possible.

How to Reheat

Reheat the bites in a 350°F oven or air fryer until their centers reach 165°F (74°C), checked with a food thermometer, and the outsides are lightly crisp. Add ketchup, mustard, or other sauces only after heating.

How to Serve It

• Mustard and ketchup
• Fruit slices
• Other party bites

Common Mistakes to Avoid

• Cutting pieces at different sizes.
• Adding wet sauce before browning.

Nutrition Information

Nutrition is an estimate and can vary with brands, portion size, and substitutions.