I didn’t think I liked corn dogs – at all. Corn dog on a stick? I’ve never eaten one. So I was taking a risk when I decided to cook up a batch of corn dog bites. It sounded like something I would like. Corn bread? Good. Hot Dogs? Good. Corn bread + hot dogs? TOTALLY AWESOME! At least they are when you mix them together and put them into a mini-muffin tin to make Corn Dog Bites!
- 1 (16 ounce) package hot dogs
- 1 cup all-purpose flour
- 1 cup yellow corn meal
- ½ cup white sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- 1 egg
- ¼ cup vegetable oil
- Preheat oven to 425 degrees F (220 degrees C). Spray 2 24-cup mini-muffin pans with cooking spray.
- Cut hot dogs into 4 pieces crosswise and cut each piece lengthwise to make 8 pieces per hot dog.
- Whisk flour, corn meal, sugar, baking powder, and salt in a bowl; stir in milk, egg, and vegetable oil to make a smooth batter. Stir chopped hot dogs into batter and spoon the mixture into prepared mini muffin cups.
- Bake in the preheated oven until the corn muffins are lightly browned and set in the center, about 8 minutes.
First, you’ll mix your dry ingredients together. I used home ground corn meal and flour.
Next, add the liquid ingredients and mix together until smooth. Then add your chopped hot dog pieces. I accidentally used bun-length hot dogs, so my pieces were a little long. I should’ve chopped them up a little more so that they were about a thumb-width long. Your hot dog pieces will be smaller than what’s pictured here.
Spoon the mixture into your mini-muffin tins.
Bake for 8-10 minutes. I set the timer on the low end (8 minutes) and started checking it regularly so I didn’t burn them (something that can be done easily with these “mini” baked goods.) Allow the muffins to cool just a bit – these are best served warm!