Easy Homemade Mini Corn Dogs: A Must-Try Finger Food

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What’s Up, Hungry People!

We’re absolutely mad about corn dogs around here, and size doesn’t matter one bit! Making corn dogs is a walk in the park, especially when all you need is some good old Jiffy cornbread mix and hot dogs of your choice. Whether you like ’em big or bite-sized, you’re just a few steps away from hot dog heaven.

For the corn breading in my recipe, I opt for an equal mix of Jiffy and all-purpose flour. And let’s not forget a teaspoon of baking soda. Why, you ask? Well, it gives that extra puffiness to the breading, making it wonderfully airy and not too dense. This time, I reached for Lil’ Smokies for my mini hot dogs. But hey, I’ve used Vienna sausages and even regular-sized hot dogs cut into one-inch pieces, and they all worked like a charm!


Here’s What You Need

  • Lit’l Smokies: These mini hot dogs are the star of the show, providing that classic meaty goodness we all love in a corn dog.
  • Jiffy corn muffin mix: Adds that cornmeal flavor and texture, essential for authentic corn dog breading.
  • Eggs: These act as a binder, helping to keep your batter clinging to the hot dogs during the frying process.
  • Flour: Paired with corn muffin mix, the flour ensures that the batter has the right consistency and texture.
  • Milk: The liquid that brings the batter together, giving it a smooth and workable consistency.
  • Baking Soda: Gives the batter a lift, creating a lighter, fluffier outer layer for your corn dogs.
  • Sugar: Adds a hint of sweetness to balance out the savory elements of the corn dogs.
  • Vegetable Oil: Used for frying, this ensures that your corn dogs get that crispy, golden exterior.
  • Mustard: The zingy dip that complements the savory goodness of the corn dogs.

Let’s Cook!

Kick things off by whisking together the flour, cornbread mix, a pinch of salt, and that all-important teaspoon of baking soda. Once that’s all mixed up, stir in the wet ingredients until you’ve got yourself a thick batter. Don’t sweat it if the batter seems a tad chunky; that’s all part of the homemade charm!

Ready, Set, Dunk!

Time to make those hot dogs fabulous! Take a skewer or a fork and roll the hot dogs in the batter until they’re completely smothered. We’re talking no hot dog skin peeping out; we want full coverage, folks.

Into the Fryer They Go

Next, carefully plop the mini hot dogs into a preheated deep fryer at 375°F. A nifty trick is using a fork to slide the hot dogs off the skewer. And if you’re into the classic corn dog on a stick vibe, wooden flat-ended toothpicks are your best friend here—just make sure one end is sticking out before dropping them into the hot oil.

The Fryer’s the Limit

Allow your corn dogs to fry until they turn a glorious golden brown, roughly around 3-5 minutes. Don’t have a deep fryer? No problem! A pot filled with about an inch of cooking oil will do the job. Pro tip: make sure to rotate your mini corn dogs every 15-20 seconds for even frying on all sides.

Time to Chow Down

You might’ve guessed, but I aimed for poppable corn dogs this time. Just for kicks, though, I set out some toothpicks. Because, why not? As for the dipping, a good spicy mustard works wonders.

Tips for Making Mini Corn Dogs

  • Batter Consistency: If your batter is too thick, add a splash more milk. If it’s too runny, a bit more flour will thicken it up.
  • Frying Temperature: Make sure your oil stays around 375°F. Too hot and your corn dogs will burn; too cool, and they’ll be greasy.
  • Skewer Choices: If you don’t have wooden skewers, forks or even chopsticks can do the job just fine for battering the hot dogs.
  • Oil Levels: Keep an eye on your oil levels if frying multiple batches. You may need to add more oil and bring it back to temperature.
  • Test Fry: Try frying one corn dog first to test the batter and oil temperature. Make adjustments as needed before frying the rest.
  • Draining Excess Oil: After frying, place the corn dogs on a paper towel-lined plate to soak up any extra oil.
  • Baking Alternative: If you’d rather not fry, you can bake these in the oven at 400°F for about 15-20 minutes. They won’t be as crispy, but they’ll still taste great.
  • Spice It Up: If you want to add some kick to your batter, a pinch of cayenne or some smoked paprika can add a new flavor dimension.
  • Dipping Sauce Options: While mustard is a classic, feel free to experiment with other dips like ketchup, honey mustard, or even a spicy mayo.
  • Storing Leftovers: If you end up with extras, you can store them in the fridge for up to 3 days or freeze them for up to a month. Just reheat in the oven to bring them back to life.

Hot diggity dog, Hungry People! We’ve walked you through all the steps, dropped some tips, and even gave you a peek into the purpose of each ingredient. Now all that’s left is for you to dive into the kitchen and bring these mini corn dogs to life. Trust me, whether it’s game day, movie night, or just because you’re craving something delicious, these little gems won’t disappoint.

Mini Corn Dogs

The Starving Chef
Make mouthwatering mini corn dogs with a crispy golden coating and juicy hot dogs inside.
Prep Time 15 minutes
Cook Time 15 minutes
Cooking in Batches 5 minutes
Total Time 35 minutes
Course Appetizer, Snack
Cuisine American, Finger Food, Quick & Easy
Servings 24 mini dogs

Ingredients
  

  • 1 package Lit'l Smokies
  • 1 cup Jiffy corn muffin mix
  • 2 eggs
  • 1 ¼ cup flour
  • 1 cup milk
  • 1 tablespoon baking soda
  • 1 tablespoon sugar
  • 2 cups vegetable oil for frying
  • mustard for serving

Instructions
 

  • Preheat a deep fryer or skillet filled with 2 cups of vegetable oil to 375°F.
  • In a small bowl, whisk together the Jiffy corn muffin mix, eggs, flour, sugar, and baking soda. Pour in the milk and stir until combined. The mixture will be chunky.
  • Skewer a mini hot dog and dip it in the batter. Be sure to evenly cover the hot dog so no skin is showing.
  • Using a fork or similar utensil, slide the battered hot dog off the skewer and into the hot oil. Repeat with the remaining hot dogs.
  • Deep fry the corn dogs for 3-5 minutes, rotating occasionally until golden brown on all sides. Serve hot with a side of mustard. Enjoy!
Keyword corn bread, deep fried, hot dogs
Tried this recipe?Let us know how it was!