Mini Corn Dogs

By

These are amazing served straight out of the oven, but can be made ahead of time, stored in the refrigerator, and microwaved for 30 seconds or so when it's kickoff time. They taste just as good reheated.

View complete recipe

  • 48
  • Average
  • 5 mins
  • 12 mins
  • 5 mins
  • Average budget

Ingredients

  • 1/2 cup melted butter
  • 1/2 cup of sugar
  • 2 eggs
  • 1 cup buttermilk
  • 1/2 teaspoon baking soda
  • 1 cup cornmeal
  • 1 cup all purpose flour
  • 1/2 teaspoon salt
  • 8 - 10 hot dogs

Preparation

Step 1

Preheat oven to 375 degrees. Cut hot dogs into bite sizes.

Step 2

Combine melted butter and sugar in a bowl, and whisk to combine. Add eggs and whisk to incorporate. Add the buttermilk and whisk again to incorporate.

Step 3

In separate bowl, combine baking soda, cornmeal, flour, and salt, and stir to combine. Whisk into wet ingredients in two batches.

Step 4

Spray a mini muffin tin with non-stick spray, and spoon 1 tablespoon of batter into each mini muffin cup. Place one hot dog bite into the middle of each cup.

Step 5

Bake for 8-12 minutes or until cornbread is golden brown. Cool in mini muffin tin for 5 minutes before serving.

View complete recipe

You'll also love

You'll also love