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

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 5% DV; carbohydrates 10.5g 3% DV; fat 5.6g 9% DV; cholesterol 13.6mg 5% DV; sodium 224.6mg 9% DV. Full Nutrition

Reviews (7)

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7 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
09/19/2020
Made this tonight - easy and really good. Next time I’ll add more sugar or honey to the batter, which was a little bland for me. They cooked up perfectly and I was pleased that the batter rose fo actually completely cover the end of the hot dog. I used shortening to grease the nonstick mini-muffin tin and the all came out perfectly Read More
(4)
Rating: 2 stars
09/20/2020
Neither the recipe nor the video show the size of the mini muffin tins by oz. My mini muffin tin for example, took two sorbet sized scoops of batter, so I only ended up coming out with 11 muffins. Chef John’s tins must have half the capacity than mine did. Also the batter turned out even thicker than in the video so I needed a couple of ounces more milk. With larger muffins, the baking time needed to be increased. The muffins came out tough and tasteless. Needs much more sugar or honey or something. The cornmeal could do with soaking first. Read More
(2)
Rating: 3 stars
09/26/2020
So I followed the recipe, and I'm not sure how 1 cup of flour, 1 cup of cornmeal, and 1 cup of milk is supposed to result in a very thin batter (even with the additional ingredients). The proportions just don't make sense. Mine was almost unstirrable, and I had to add a bunch more milk to get it relatively close to usable. I can see stirring everything but the flour and corn into the liquids and then slowly adding a cornmeal/flour mixture until you get what you want, but you'd never add it all (maybe half?) All that said, they were tasty! Also, don't think using paper muffin cups will save you from oiling a pan. Ditch the cups and oil the pan; otherwise you're in for a world of frustration. Read More
(1)
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Rating: 5 stars
09/20/2020
I've been craving corn dogs on and off for 30 years or so. These definitely hit the spot! Though I think chef John used cupcake trays, not muffin trays, because I needed to double the recipe to get 20.. Chef John had it right though, because my batter to dog ratio wasn't correct. If I were to do this again, I'd find smaller trays so the batter to dog ratio is closer to a traditional corn dog.. and I think I'll add a bit of yogurt for moisture and tang. Either way, a couple of these with some mustard is incredible Read More
(1)
Rating: 5 stars
09/20/2020
Fried half and baked half. Obviously the fried ones turned out better... but just. Nice that the same batter worked for both cooking methods. I agree with some others that adding a touch more sugar would be good. I used medium ground cornmeal and the texture was perfect! Another winner Chef John. Thanks! (I did have a little trouble with them sticking to the mini muffin pan despite careful oiling). Read More
Rating: 3 stars
09/19/2020
Mine didn’t make 24. It only made 14. The batter was drier than the video showed but still came out fairly decent in the end. Read More
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Rating: 4 stars
09/30/2020
Nice, Chef John! Thank you - hmm...thinking maybe I could try this with pulled pork, too. Read More