Mini Corn Dogs
Mini Corn Dogs are great served as an appetizer on Game Day or for a Children's Birthday Party.
Lynn / Turnips 2 Tangerines
8 to 10
all-beef hot dogs, cut into 1-inch bites
Preheat oven to 375 degrees.
Combine butter and sugar in a large bowl, whisk to combine. Add eggs, whisk to incorporate, add buttermilk and whisk again to incorporate.
In a separate bowl, combine baking soda, cornmeal, flour, and salt. Stir to combine. Whisk into wet ingredients, in two batches. Spray a mini muffin tin with non-stick cooking spray.
Spoon one tablespoon batter into each mini muffin cup. Place one hot dog bite into the middle of each cup.
Bake for 15 to 20 minutes or until corn bread is golden brown. Remove from oven and transfer to a wire rack to cool. Serve with ketchup and mustard.
Mini Corn Dogs are very economical. Five regular size hot dogs, make 24 mini corn dogs, which will easily serve 6 hungry kids. Serve mini corn dogs with potato chips and fresh fruit.