Can I make these with a homemade cornbread batter instead of Jiffy mix?

Absolutely! If you have a favorite cornbread recipe, you can definitely use it instead. Just aim for a slightly thicker batter consistency so it holds the hot dog pieces well. You might need to adjust the baking time slightly depending on your recipe.

My family doesn't like spicy food. Can I leave out the chipotle powder?

Yes, you can easily omit the chipotle powder without affecting the recipe's success. Consider substituting a teaspoon of regular paprika for color and a mild flavor boost, or simply leave it out entirely for a more traditional taste.

Can I make these in a regular muffin tin if I don't have a mini one?

You can, but you'll need to adjust accordingly. Use one whole hot dog per regular muffin cup and increase the baking time to about 15-18 minutes. Check for doneness by inserting a toothpick into the cornbread part - it should come out clean when they're ready.

Can I use plant-based hot dogs to make these vegetarian?

Definitely! Plant-based hot dogs work wonderfully in this recipe. The cooking time remains the same, and the cornbread batter complements them beautifully. It's a great way to accommodate vegetarian guests or family members.

Mini Corn Dogs Recipe

Description

Mini corn dogs are an irresistible snack or appetizer, perfect for parties, game days, or a fun family meal. These bite-sized treats are made with a fluffy and flavorful corn muffin batter, paired with juicy all-beef hot dogs. Easy to prepare and bake, they provide a delightful balance of sweet and savory flavors. Quick to make and kid-friendly, these handheld treats will be a hit for any occasion.

Ingredients

Units Scale

Dry Ingredients

8.5 ounces Jiffy corn muffin mix (240 grams)
1 teaspoon onion powder
1/8 teaspoon chipotle powder

Wet Ingredients

1 extra-large egg
1/3 cup milk
2 tablespoons vegetable oil

Others

5 bun-length hot dogs, cut into fifteen 1-inch sections (e.g., Ballpark all-beef hot dogs)

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Instructions

Preheat the Oven
Preheat your oven to 400°F. Take a 24-cup mini muffin tin and spray it generously with non-stick cooking spray to ensure your mini corn dogs don’t stick to the pan during baking.
Prepare the Batter
In a medium-sized mixing bowl (about 2–3 quarts), whisk together the Jiffy corn muffin mix, egg, milk, vegetable oil, onion powder, and chipotle powder. Mix everything until smooth and well combined to create a thick batter.
Assemble the Corn Dogs
Scoop roughly 2 teaspoons of the prepared corn muffin batter into each cavity of the sprayed mini muffin tin. This ensures a uniform base for the hot dogs. Gently press a slice of hot dog into the center of each muffin cup, submerging it slightly into the batter.
Bake the Mini Corn Dogs
Place the muffin tin in the preheated oven and bake for 10–12 minutes, or until the mini corn dogs turn golden brown and are cooked through. Once baked, allow them to rest for a few minutes before serving to let the flavors settle.

Notes

Make sure to generously coat the muffin tin with non-stick cooking spray to prevent sticking.
To ensure even cooking, maintain consistent batter thickness in each muffin cup. A small cookie scoop can help you evenly portion the batter.
Keep an eye on the mini corn dogs as the suggested baking time nears completion, as oven temperatures can vary and may affect the final outcome.
These mini corn dogs are best served warm, but leftovers can be stored in an airtight container and reheated in the oven or microwave.

Nutrition

Serving Size: 1 mini corn dog
Calories: 85
Sugar: 2g
Sodium: 210mg
Fat: 5g
Saturated Fat: 1g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 0g
Protein: 2g
Cholesterol: 10mg