Homemade Mini Corn Dogs
These 5-ingredient Homemade Corn Dogs are crispy, golden and so simple to make. With no frying required, they're baked in the oven and ready to eat in only 20 minutes. Recreate your favorite carnival treat with this recipe and serve for game day or an easy dinner.
Servings 24 mini corn dogs
Ingredients
- 1 8.5-ounce box Jiffy Corn Muffin Mix
- 1 egg
- ⅓ cup milk
- 4 hot dogs cut into 5-6 pieces each
- Cooking spray
Instructions
- Preheat your oven to 400°F.
- Generously spray a mini muffin tin with cooking spray.
- In a medium bowl, whisk together the Jiffy Corn Muffin Mix, egg, and milk until just combined.
- Fill each mini muffin cup about ⅔ full with the cornbread batter.
- Place one piece of hot dog into the center of each muffin cup, gently pressing it into the batter.
- Bake for 10-12 minutes, or until the tops are golden brown and a toothpick inserted into the cornbread comes out clean.
- Let cool for 5 minutes before removing from the pan.
- Serve warm with ketchup, mustard, or your favorite dipping sauces.
Notes
Storage:
- Store leftovers in an airtight container in the fridge for up to 4-5 days. To reheat, warm in a 350° oven for about 15 minutes, until crispy and hot.
- Freeze leftovers in a single layer on a parchment lined baking sheet to prevent them from sticking together. Once frozen, transfer to an airtight container or resealable bag and store in the freezer for up to 2 months. Thaw in the fridge overnight, then reheat in the oven or air fryer until crisped.
- Prep these in advance to save time — make the batter and prep the dogs ahead of time, and store in the fridge until you're ready to assemble and cook. Alternatively, you can cook then cool the corn dogs, then either store them in the fridge or freezer until you're ready to serve.