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–+ servings
Mini corn dogs served on a plate with mustard for dipping.

Mini Corn Dogs

Smiling woman with glasses and dark hair, professional portrait for Baked Bree website.Diane Goodman
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Appetizers & Snacks
Cuisine American
Servings 24 mini corn dogs
Calories 125 kcal

Ingredients
  

  • 1 1/4 cups yellow cornmeal
  • 1 1/4 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 2 1/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 large egg
  • 3 tablespoons honey
  • 1 3/4 cups milk
  • 10 hot dogs cut into thirds
  • Vegetable oil for frying
  • Ketchup or mustard for dipping

Instructions
 

  • In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, beat the egg, honey, and milk together.
    Ingredients for Mini Corn Dogs: dry cornmeal and flour mixture, and wet egg and milk mixture.
  • Combine the wet ingredients with the dry ingredients, stirring until the batter is smooth. If batter seems too thick, add extra tablespoons of milk, one at a time, to reach desired consistency.
    Stirring the smooth corn dog batter for Mini Corn Dogs in a white bowl with a whisk.
  • Pat the hot dogs dry with paper towels to ensure the batter sticks properly.
  • Heat about 3 inches of vegetable oil in a deep fryer or large pot to 350°F. Dip each hot dog piece into the batter, ensuring it's completely coated.
    Dipping hot dog pieces into corn dog batter for Mini Corn Dogs.
  • Fry in batches until golden brown, about 2-4 minutes. Drain on paper towels.
  • Serve warm with ketchup, mustard, or desired dipping sauce.
    Mini corn dogs on a wire rack with ketchup and mustard dipping sauces.

Nutrition

Calories: 125kcalCarbohydrates: 18gProtein: 4gFat: 4gSaturated Fat: 1gSodium: 226mgFiber: 1g
Keyword Mini Corn Dogs
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