Mini Baked Corn Dogs
Quick, simple, and 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!
Servings: 24
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!
Nutrition
Serving: 1 of 24 servings | Calories: 65kcal | Carbohydrates: 9g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 11mg | Sodium: 138mg | Potassium: 31mg | Fiber: 1g | Sugar: 2g | Vitamin A: 33IU | Vitamin C: 0.02mg | Calcium: 13mg | Iron: 0.5mg
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