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!
Easy Corn Dog Bites
- 1 16 ounce package hot dogs
- 1 cup all-purpose flour
- 1 cup yellow corn meal
- 1/2 cup white sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- 1 egg
- 1/4 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!