Little corn dogs at home — Corn Dog Muffins, Mini Corn Dog Bites, Homemade Corn Dogs, Korean corn dogs — for busy weeknights and hungry kids.
★ lunch
Toddler calls them “corn dog cupcakes”.
P.S. We update the recipes on this page every few days. If you want to cook this recipe over and over again, we'd love it if you downloaded Pepper 🤝.
More to try
Find more recipes like this
Join 1M+ cooks discovering, organizing, and sharing their recipes on Pepper
Open in Pepper →A corn dog is fair food, but the mini version belongs to weeknights. Sweet cornbread batter around a hot dog, a few minutes in oil or a muffin tin, and dinner is done before anybody asks what's cooking.
Cooks on Pepper reach for these on the nights homework ran long, on game days, and when the kids have friends over and nobody wants a sit-down meal. They're also the thing that gets made when there's half a pack of hot dogs left in the fridge.
Every recipe here is a real way to do it: Corn Dog Muffins baked in a tin, Mini Corn Dog Bites from a box of corn muffin mix, Homemade Corn Dogs on sticks, Korean corn dogs with mozzarella, and Cheesy Pulled Pork Corn Dog when you want something bigger.
Dry the hot dogs first
Pat each hot dog dry with a paper towel and dust lightly with flour so the cornmeal batter grips instead of sliding off in the oil.
Hold the oil at 350
Fry at 350°F and cook only 4 or 5 pieces at a time; crowding drops the temperature and leaves the batter pale and greasy.
Thicken the batter
Batter should coat a spoon and cling, not run. If it's thin, stir in another tablespoon or two of cornmeal and let it rest 5 minutes.
Grease the muffin tin well
For Corn Dog Muffins, coat every cup with butter or spray and bake about 15 minutes at 375°F, then let them sit 3 minutes before lifting out.