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+ servings
corn dogs

Mini Corn Dogs

Mini Corn Dogs are great served as an appetizer on Game Day or for a Children's Birthday Party.
Course Appetizer
Cuisine All-American
Servings 6 servings
Author Lynn / Turnips 2 Tangerines


  • 1/2 cup melted butter
  • 1/2 cup sugar
  • 2 eggs
  • 1 cup buttermilk
  • 1/2 teaspoon baking soda
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 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.