The Pioneer Woman Tasty Kitchen
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Mini Corn Dogs

5.00 Mitt(s) 7 Rating(s)7 votes, average: 5.00 out of 57 votes, average: 5.00 out of 57 votes, average: 5.00 out of 57 votes, average: 5.00 out of 57 votes, average: 5.00 out of 5

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Level: Easy

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Description

My kids love hot dogs. They could eat hot dogs morning, noon, and night. And for dessert? Corn dogs, baby! Yours too? Try this version. It’s baked, and tastes surprisingly like the real deal.

Ingredients

  • 8 whole Hot Dogs, Cut Crosswise Into Sixths
  • 1-½ cup Flour
  • ½ cups Cornmeal
  • 1 teaspoon Baking Soda
  • ½ teaspoons Salt
  • ¾ cups Brown Sugar, Packed
  • 1-¼ cup Buttermilk
  • ⅓ cups Vegetable Oil
  • 2 whole Eggs
  • 3 Tablespoons Butter, Melted

Preparation

Preheat your oven to 350ºF. Spray two 24-count mini muffin tins with vegetable spray.

Bring in the kiddies folks, this is math in action! Cut the hot dogs, crosswise, into sixths for a total of 48 hot dog pieces. Set aside.

Prepare the corn batter. In a medium bowl, mix the flour, cornmeal, baking soda, salt, and brown sugar. In a measuring cup, combine the buttermilk, vegetable oil, and eggs. Whisk to blend. Pour the wet into the dry and stir to just barely combine. Pour in the melted butter and finish mixing to combine.

Spoon about half a tablespoon of batter into one prepared muffin cup. Insert a hot dog piece, upright, and push down a bit to let the batter pool up and around the hot dog piece. Top with another half tablespoon of batter to cover. Repeat with the remaining hot dog pieces and batter.

Bake at 350ºF for 20–25 minutes or until golden brown.

Enjoy with ketchup and mustard!

3 Comments

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sixpack on 3.28.2011

Can’t wait to try this~

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forevernowandthen on 2.7.2011

What a great idea. Thank you.

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xena329 on 2.7.2011

Thank you! I can’t wait to try this out, I think my kids will love them!

7 Reviews

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joswald on 4.11.2012

Great recipe – these were a hit with kids & adults! Thanks for sharing.

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kender3 on 3.11.2012

Everyone, and I mean everyone, loved these. Modified them slightly because I don’t have a mini muffin tin–used regular size. Absolutely going into our regular rotation.

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Alexis on 1.12.2012

Awesome – found a “keeper” according to my son! I love that this makes so many. Tossed the second pan in the freezer and will appreciate this recipe even more on a hectic day when all I have to do is heat those up!

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rachelreebs on 1.8.2012

Love these! We made our own buttermilk and butter by shaking up some heavy whipping cream – yum yum! We also substituted 1/2 whole wheat flour, and got rave reviews from kiddo and husband.

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Leslie on 7.16.2011

My kids gobbled these up. I used Splenda brown sugar and 1/2 whole wheat flour. The recipe makes a lot, so I’m freezing them and storing in a freezer bag…homemade convenience food!

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