Crispy Baked Corn Dog Bites
These baked corn dog bites deliver that fair-style crunch without the deep fryer. One bowl, a hot mini muffin tin, and 30 minutes are all you need for golden, crispy shells with juicy hot dogs inside.
Equipment
- 24-Cup Mini Muffin Tin
- Large Mixing Bowl
- Medium Mixing Bowl
- Whisk
- Cookie scoop
- Cutting Board
- Knife
Ingredients
Batter
- 1 cup medium-ground cornmeal
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon fine salt
- 1 cup buttermilk
- 1 large egg
- 1 tablespoon honey
- 2 tablespoons melted butter or neutral oil
Filling
- 6 hot dogs, cut into 1/2-inch rounds
For the Pan
- 2 tablespoons neutral oil for greasing the pan
Instructions
- Preheat the oven to 425 degrees. Brush each cup of a 24-cup mini muffin tin generously with oil, then place the tin in the cold oven and heat it along with the oven. This hot pan is the key to crispy bottoms.
- In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt.
- In a separate bowl, whisk buttermilk, egg, honey, and melted butter or oil until smooth.
- Pour the wet ingredients into the dry and stir just until the flour disappears. Leave the batter lumpy — overmixing makes tough bites.
- Cut hot dogs into 1/2-inch rounds. You should get about 5 to 6 rounds per hot dog.
- Carefully pull the hot muffin tin out of the oven. Spoon a heaping tablespoon of batter into each cup, filling it two-thirds full. Press one hot dog round into the center of each cup until flush with the top.
- Bake for 12 to 14 minutes, until the edges are deep golden brown and the tops are puffed.
- Let the bites rest in the pan for 2 to 3 minutes, then run a small spoon around the edges and pop them out. Serve warm with ketchup and honey mustard.
Notes
Make sure the mini muffin tin is thoroughly oiled and heated before adding the batter — that hot oil creates the crispy shell. Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months. Reheat in a 375-degree oven or air fryer: 5 minutes from the fridge, 8 to 10 minutes from frozen. For dairy-free, use almond milk buttermilk and oil; for gluten-free, use a 1:1 GF flour blend plus 2 extra tablespoons of cornmeal.