Mini Corn Dogs

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Mini Corn Dogs

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We love corn dogs in our household, no matter what size! Corn dogs are easy to make; you just need some Jiffy corn bread mix and your favorite hot dogs (big or small) and you are on your way to hot doggity deliciousness.

For my corn breading, I used a 1:1 mixture of Jiffy and flour, plus a teaspoon of baking soda to help get a nice puffy breading around the hot dog. I also used Lil' Smokie's for my mini hot dogs, but I've had success in the past with Vienna Sausages or normal sized hot dogs cut into one inch pieces.

First, whisk together the flour, corn bread mix, salt, and baking soda, then stir in the wet ingredients until a thick batter has formed. It's okay if the batter is a little chunky!

Use a skewer or fork to swirl the hot dogs in the batter so they are completely covered from top to bottom and no hot dog skin is exposed.

Plop the mini hot dogs into a preheated deep fryer by using a fork to push the hot dogs off the skewer. If you want your mini corn dogs to have sticks, use some wooden flat-ended toothpicks and leave an end exposed from the hot dog and drop the whole thing into the hot oil.

Let the corn dogs fry until golden brown, about 3-5 minutes. If you don't have a deep fryer, a pot filled with about an inch of cooking oil will do just fine. Be sure to rotate the corn dogs every fifteen to twenty seconds, so they fry evenly on all sides.

I wanted my corn dogs to be poppable, but I set out some tooth picks juuuust in case. Serve your dogs alongside some nice spicy mustard.

Hot diggity dog!

Categories: Dinner , Side Dish , 52 Weeks of Cooking , Appetizers

Tags: Hot Dogs , Corn Dogs , Corn bread , Deep Fried

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Mini Corn Dogs

Prep Time: 5 minutes

Cook Time: 3-5 minutes

Makes ~2 dozen mini corn dogs


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  • 1 package (~24) Lil' Smokies
  • 1 cup Jiffy corn muffin mix
  • 1 1/4 cup flour
  • 1 cup milk
  • 2 tablespoons white sugar
  • 1 teaspoon baking soda
  • 2 eggs
  • mustard, for serving
  • 2 cups oil, for frying

Here's How:

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  1. Preheat a deep fryer or skillet filled with an inch of oil.
  2. In a small bowl, whisk together the Jiffy corn muffin mix, flour, sugar, and baking soda. Pour in the milk and stir until combine. The mixture will be chunky.
  3. Skewer a mini hot dog and dip it in the batter. Be sure to evenly cover the hot dog so no skin is showing.
  4. Using a fork or similar utensil, slide the battered hot dog off the skewer and into the hot oil. Repeat with remaining hot dogs.
  5. 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!


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