Mini Baked Corn Dogs
on Oct 13, 2017, Updated Aug 22, 2024
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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.
More Easy Lunch Recipes to Consider
Meal Plans
Family Meal Planning Ideas
Lunch Ideas for Kids
Easy Make-Ahead Lunch Ideas for Kids
Easy Appetizers
Bosco Sticks Recipe
Dinner Ideas
Air Fryer Corn Dogs
Did you make this recipe? Leave a ⭐️ review and share it on Instagram, Facebook, or Pinterest!
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 am definitely going to try this. Perfect for leftover hotdogs.
I gave the recipe five stars because it is such a clever and easy recipe. The flavor really depends on the quality of the corn bread mix and hot dogs you use. I always try a recipe as written, the first time I make it, and then play with it. I prefer a different mix (but measured out 8 oz) and a grass fed beef hot dog. I also experienced sticking but noticed it got better if I cooked the muffins for the longer time and let them sit in the pan for a couple of minutes before removing. I noticed that the hot dog did a lot of the sticking so I scooped underneath it. This is a fun recipe for the children to make and eat. Thank you.
So, these were delicious. My whole family loved them. But what is your secret? How do you keep them from sticking to the pan. A non-stick pan sprayed with Pam let me down.
The family loved these! I followed the directions exactly, and I suggest using paper liners for these. They were good for an easy meal. Next time, I’m putting two pieces of hot dog in each one.
I wasn’t thrilled with the results. Partly because ALL of the little muffins stuck to my non-stick pan. I would warn others to use paper liners, even if the pan is “non stick”. It was nothing but crumbs trying to get them out of the pan. ALSO….I would suggest just baking the cornbread in the usual dish and lay out the hot dogs (full length) and push them down into the mix before baking. It’s just as easy, and better when serving adults. Lastly, I cut-up the hot dogs and microwaved them for about 3 mins. prior to placing the small bites into the small muffins. The pre-cooking improved the overall flavor, in my opinion. These are cute and fun for children, but please understand it is VERY likely they will stick. I even sprayed my pan ahead of time, but they still stuck !
How would you adapt this for toddlers who can’t safely eat whole slices of Hot dogs like pictured? Will it still cook correctly if you put multiple small chunks in each one? Or just put two halves?
I’d chop the hotdog into the size that is appropriate for the age of your child and fold it into the cornmeal batter like you might blueberries into muffin batter. Then put them in the pan and bake.
Can you make this without chili powder?
Yep! No big deal! Enjoy 🙂
Do you think you can freeze these and then reheat in the oven?
I love Jiffy, it’s all I ever use. And I thought I had commented on these before, but I can’t see my comment. These look fantastic. What a rad idea.
These look delicious! I wonder if my little man would try them…so fun!