Rating: 3.92 stars
12 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0

Not only are these corn dogs easy and fun, but because we're doing them in the oven and not deep frying them, they are way, way less messy to make. Above and beyond all of that, I thought the timing was perfect for these, since pretty much every carnival and fair got canceled this year. Serve with mustard and ketchup.

Recipe Summary test

prep:
15 mins
cook:
20 mins
additional:
15 mins
total:
50 mins
Servings:
24
Yield:
24 mini corn dogs
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 450 degrees F (230 degrees C).

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  • Cut each hot dog into 6 pieces.

  • Pour egg, 2 tablespoons vegetable oil, sugar, and milk into a mixing bowl; whisk until combined. Add white vinegar, cornmeal, flour, baking powder, baking soda, kosher salt, and cayenne. Whisk briskly until ingredients are combined and batter is relatively thin and overmixed. Set batter aside for 10 minutes before using.

  • Meanwhile, brush two 12-cup mini muffin tins with 2 tablespoons vegetable oil. Fill the prepared muffin cups to about 1/8 inch from the top. Gently push a piece of hot dog into the center of each one.

  • Bake in the preheated oven until nicely browned, about 18 minutes. Let cool for at least 5 minutes before removing from the pan.

Chef's Note:

You can coat the muffin tins with softened butter instead of oil, if you like.

Nutrition Facts

104 calories; protein 2.6g; carbohydrates 10.5g; fat 5.6g; cholesterol 13.6mg; sodium 224.6mg. Full Nutrition
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Reviews (9)

12 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0