MINI CORN DOGS – Bypass the freezer aisle and whip up a DIY recipe for Easy Homemade Mini Corn Dogs, perfect for dipping and dunking!
The humble hot dog can be many a wondrous snack, especially when it goes beyond the bun. While Everything Puff Pastry Pigs In a Blanket have been a mealtime game-changer around here, it was time to tackle a DIY spin on a deep-fried delicacy I grew up eating regularly while making the rounds at mall food courts: corn dogs!
MINI CORN DOGS
— 1 box Jiffy Corn Bread Mix (8.5 ounce box)
— 4 hot dogs, cut into 6 pieces each
— 1 egg
— ¼ teaspoon garlic powder
— ¼ teaspoon onion powder
— ⅓ cup milk
— ¼ teaspoon chili powder
Preheat the oven to 400 degrees Fahrenheit (ca. 204 °C). Set aside tiny muffin tins that have been greased.
Combine the Jiffy mix, egg, milk, and spices in a medium mixing bowl. Whisk everything together until it’s perfectly smooth.
2 teaspoons cornbread batter in each muffin cup, followed by a slice of hot dog carefully pressed into the center of each muffin.
Bake for 8 to 10 minutes, or until golden brown on the edges and the corn muffin is fully cooked.
Allow for a few minutes of resting time in the pan before removing the small corn dogs.
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