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Delicious Mini Baked Corn Dogs are the perfect easy lunch or dinner for your busy weeks. Your kids will love these cute little corn dog bites! Made with cornbread mix, hot dogs, and mini muffin tins, they are such a simple and tasty dish that you can count on when you need a quick meal for the family!
No time to cook dinner? Fret not! These wickedly delicious (and seriously cute) mini corn dog bites are a perfect quick meal to throw together that the whole family will happily devour.
But these are a little sweet, a little salty, and just the right size to pop in your mouth. The kids loved them, they were super simple to make, and they were a fun venture from our normal lunch or dinner.
Table of Contents
Why You’ll Love This Recipe
- Mini baked corn dogs are a winner recipe because they’re foolproof to throw together, and they taste delicious.
- This recipe is so quick and easy and makes a fun dinner or appetizer!
- The first time I whipped up a batch of these dogs, I was surprised how much I liked them considering I don’t love hot dogs—so it’s a recipe for even picky hotdog eaters.
Recipe Ingredients
- Jiffy Corn Bread Mix – one 8.5-ounce box or a different brand of your preference
- Egg
- Milk
- Garlic powder
- Onion powder
- Chili powder
- Hot dogs – I like the Hebrew National brand!
See the recipe card below for full information on ingredients and quantities.
How to Make Mini Baked Corn Dogs
Step 1: Add the Jiffy mix, egg, milk, and spices to a bowl and mix until combined.
Step 2: Spoon 2 teaspoons of the batter into each muffin cup.
Step 3: Gently press a piece of hot dog into the middle of each muffin.
Step 4: Bake for 8-10 minutes, until the edges are golden-brown and the corn muffin is cooked through.
Recipe FAQs
Bake these for 8 to 10 minutes in a 400-degree oven, until the edges are golden-brown and the corn muffin is cooked through. (You can test it by poking it with a toothpick; if it comes out clean, they’re done.)
Corn dogs aren’t just hot dogs covered with fried batter on a stick! These mini corn dog bites can be cooked in the oven using a mini muffin tin, cornbread mix, and cut-up hot dogs. They’re a little healthier since they’re not fried, and they’re the perfect size for all ages to enjoy!
You can store leftovers in a sealed baggie or airtight container in the fridge for up to 4 to 5 days, or in the freezer for 3 months. Reheat them on a cookie sheet in a 350-degree oven until they’re heated through, about 6 minutes.
Expert Tips
- Looking for another easy hot dog recipe? Try my cute Halloween Mummy Hot Dogs! And be sure to try my traditional fried homemade corndog recipe, too.
- We have a fall party most years, and this is such a great dish to add to the menu this time of year. They’ll go perfectly with a hot bowl of chili and some homemade root beer.
- I like to use Jiffy cornbread mix because it gives the mini corn dogs a sweet and salty combo. If you prefer cornbread or hot dogs to be less sweet, then you might want to try a different brand of cornbread mix.
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Mini Baked Corn Dogs
Ingredients
- 1 box Jiffy Corn Bread Mix, (8.5 ounce box)
- 1 egg
- 1/3 cup milk
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon chili powder
- 4 hot dogs, cut into 6 pieces each
Instructions
- Preheat oven to 400 degrees F. Grease mini muffin tins, and set aside.
- In a medium bowl, add the Jiffy mix, egg, milk, and spices. Whisk until completely combined.
- Spoon 2 teaspoons of the cornbread batter into each muffin cup, and then gently press a piece of hot dog into the middle of each muffin.
- Bake for 8 to 10 minutes, until the edges are golden-brown and the corn muffin is cooked through.
- Let the mini corn dogs rest in the pan a few minutes before removing.
Notes
- The Jiffy corn bread mix was surprisingly sweet. I like a sweet and salty combo, so I enjoyed it. If you like your cornbread or corn dogs less sweet, then you might want to try a different brand of corn bread mix.
- Hebrew National is our favorite brand of hot dogs. They have so much flavor!
- Test the corndogs for doneness by poking it with a toothpick; if it comes out clean, they’re done.
- This is one of our favorite treats to have at our annual Fall party becasue it just fits the festive season along with a bowl of delicious easy homemade chili!
I tried the regular recipes for corn dog and thought too much detail. This recipes works very well for me. Thanks
I made these for Bunco night and they were a huge hit! I cut small circles of parchment paper and placed them in the bottom of my mini muffin tin and sprayed with Baker’s Joy. This prevented them from sticking to the pan.
How did you come about the nutritional value numbers? One 97% fat free Hebrew National hot dog (serving size = 6 bites = 1 hot dog) has 21% sodium. Your chart shows only 10% sodium. Also, one hot dog has 6 grams of protein and your chart says 2.8 grams. Is the serving size off?
I pay for a program that is supposed to calculate it, but I’m sure that it doesn’t do it perfectly so for sure if you have any questions, plug it into something and see what you get too.
I might can help with the sticking problem. When my husband makes cornbread he always sprinkles a little cornmeal in the bottom after greasing the pan. I did this with this recipe and mine did not stick. They were a little crumbly but I think I should have cooked them longer. All in all I would make these again with a few adjustments. Thanks so much for the recipe!
Very easy to make . The cornbread doesn’t stay moist inside like the ones you would buy at a fair but they are okay..