Bite-sized, juicy hot dog pieces are nestled in sweet, moist cornbread batter and baked in a mini muffin tin for a delicious treat! These kid-friendly Mini Corn Dogs are perfect for a quick lunch everyone will love. Dip them into your favorite sauce for a tasty bite.
Easy meals that my kids love are my favorite! Lately, they have become rather picky when it comes to certain foods. Rather than waste my money and time, I have focused on things they enjoy. One of those foods they could eat weekly happens to be corn dogs. They love a few frozen brands but I am not in love with all the additives and associated costs. So, like a good mom, I decided to make my own and hoped they would be a hit.
Thankfully, they were! These mini corn dog bites were also super cheap to make and are perfect for those times when you have a few odd hot dogs left. While I did admittedly cut some hot dog pieces a bit too big, I was pleasantly surprised with the flavor combo and have added them to my go-to quick meals rotation.
Why You'll Love these Bite-Sized Corn Dogs
Quick meal - Whip up a batch in about 20 minutes from start to finish.
Frugal meal idea - The ingredients can be really cost effective with sales. You can make a batch for under $3.
Kids love them- Let's face it, kids love bite-sized meals and these are no exception. They are the perfect size for little hands to grab and eat. Kids also love helping to make them.
Fun meal - Kids love corn dogs and this play on them is attractive to little ones all while containing similar flavors to fried corn dogs.
Mini Corn Dog Muffin Ingredients
Hot Dogs - I love the Kayem brand but they are pretty pricy. You can use whatever brand your family enjoys and can afford.
Corn muffin mix - Jiffy Corn Muffin Mix is our favorite staple for these corndogs. I love the price and the fact that you can easily customize the batter with additional add-ins.
Egg- this is needed to prepare the corn muffin batter.
Milk - This provides liquid to make the corn muffin batter moist and delicious. We used whole milk, but you could also use one or two percent milk.
Honey - This was used to add a nice touch of sweetness to the muffin batter. You can also use white, granulated sugar if you do not have honey.
Making Mini Corn Dog Muffins
Preheat the oven to 375F. making sure that the oven rack is adjusted to the center position.
Spray a 24-count mini muffin tin very generously with nonstick baking spray. You can also use your favorite pan grease for this step.
In a medium-sized mixing bowl, add the milk and eggs that are required by the Jiffy box. Mix in the additional honey until combined.
Add ⅔ of the batter to each muffin tin well followed by a fifth of a hot dog (about 1 inch long). You will have two batches of these so you will either have to run two bake cycles or use two 24-count mini muffin tins.
Bake for 8-12 minutes. All ovens slightly vary, but these will be firm to the touch and golden brown when done.
Allow them to cool for 12 minutes before removing them from the muffin tin. Use a plastic knife to gently run along the edges if any mini muffins feel snug.
Enjoy with ketchup or your favorite dipping sauce.
Variations
Base - You can use any Jiffy Corn Muffin mix you prefer- just be sure to add the milk, and egg. Additionally, you can use a homemade corn bread mix or another brand, but you will have extra batter leftover.
Sweetness - Opt to add the honey or swap it out for granulated sugar. You can even omit the sugar altogether.
Milk - You can use whole milk, 2%, or 1% if needed.
Hot dogs - You can use any brand although Kayem is our favorite. You also do not need to cook the hot dogs prior to baking them.
Storing
Store any leftovers in the refrigerator in an airtight container. These will last up to 2 days in the fridge and can be microwaved for 20-30 seconds or until heated throughout. Please note, the muffin texture will be soft when reheated.
You can also freeze leftovers in a Foodsaver bag or freezer-safe container. Thaw to enjoy and reheat in the air fryer or toasted oven until warmed.
More Kid-Friendly Muffin Tin Meals
📖 Recipe
Mini Corn Dog Bites
Equipment
- oven adjusted to the center rack position
- 24-count mini muffin tin
- nonstick spray
- cutting board and knife
- tablespoon
Ingredients
- 8.5 ounce Jiffy Corn Muffin Mix
- 1 large egg
- ⅓ cup whole milk
- 1½ tablespoons honey
- 5 hot dogs cut each into 5 pieces
Instructions
- Preheat oven to 375℉. Spray a 24-count mini muffin tin very generously with non-stick baking spray.
- In a medium-sized mixing bowl, add the Jiffy mix, milk, and egg that is required by the Jiffy box. Mix in the additional honey until combined.
- Add ⅔ of batter to each muffin tin well followed by a fifth of a hot dog (about 1 inch long).
- Bake for 8-12 minutes. Ovens vary, but these will be firm to the touch and golden brown when done.
- Allow them to cool for 12 minutes before removing them from the muffin tin. Use a plastic knife to gently run along the edges if any mini muffins feel snug.
- Enjoy with ketchup or your favorite dipping sauce.
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