Wednesday, August 21, 2013

At Home: Corn Dog Bites

Have you ever had days where you just want to eat like a kid?  Well Keith had that urge one night and I remember corn dogs were a treat you'd find at a carnival or fair.  A corn dog, for those that are not familiar, is a hot dog coated in a thick layer of cornmeal batter and deep fried in oil, although some are baked.  Almost all corn dogs are served on a wooden stick.  Who doesn't like meat on a stick?  I thought a more fun approach would be to use my mini muffin tin and make Corn Dog Bites for my next experiment of What Micky Eats...At Home.

Corn Dog Bites (Makes 24)
  • ½ cup all-purpose flour
  • ½ cup yellow cornmeal
  • ¼ teasp baking soda
  • ¼ teasp salt
  • ¼ cup milk
  • ¼ cup vegetable oil
  • 1 large egg
  • 4 hot dogs, cut into 1-inch pieces
  • ketchup and/or mustard, for serving

- Preheat oven to 375 degrees.
- Combine egg, milk, and oil in a bowl, and whisk to combine.
- In a separate bowl, combine baking soda, cornmeal, flour, and salt, and stir to combine.
- Whisk into wet ingredients until mixture is smooth.
- Spray a mini muffin tin with non-stick spray, and spoon 1 Tbsp of batter into each cup.
- Place one hot dog piece into the middle of each cup.
- Bake for 8-12 minutes (oven temperatures vary), or until cornbread is golden brown.
- Cool in mini muffin tin for 5 minutes before serving with ketchup and/or mustard.
- Store leftovers in the refrigerator, and re-heat for 20-30 seconds before serving.


These mini muffins are incredibly easy to make and are the perfect type of finger food for your kid's birthday party or for a football party like Super Bowl. They go so well on their own or even with some ketchup or mustard.  The sweet cornbread muffin is balanced by the salty hot dogs.  I actually used 2 beef franks for Keith and 2 turkey dogs for me.  To go along with this carnival-like treat, I made a simple green salad with tomatoes, cucumbers, carrots, and avocado chunks.


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