Baked Mini Corn Dog Bites with Mustard Dip
These bite-size corn dog bites pair juicy cocktail hot dogs with a lightly sweet cornmeal batter and bake up golden in a mini muffin pan. Serve them warm with a tangy mustard dip for an easy kid-friendly party snack.
Prep: 15 min · Cook: 12 min · Yield: 24 · Method: Oven
Ingredients
- 24 cocktail hot dogs
- 0.75 cup yellow cornmeal
- 0.5 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1.5 teaspoons baking powder
- 0.5 teaspoon kosher salt
- 0.75 cup whole milk
- 1 large egg
- 2 tablespoons unsalted butter
- 0.25 cup yellow mustard
- 1 tablespoon honey
Cooking instructions
- Heat the oven to 400°F. Lightly grease a 24-cup mini muffin pan. Pat the cocktail hot dogs dry with paper towels. (about 5 min) — 400°F
- Whisk the cornmeal, flour, sugar, baking powder, and salt in a medium bowl. In a separate bowl, whisk the milk, egg, and melted butter. Stir the wet mixture into the dry mixture just until combined; do not overmix. (about 5 min)
- Spoon about 1 tablespoon of batter into each muffin cup. Press one cocktail hot dog into the center of each cup, leaving the top exposed. (about 3 min)
- Bake until the cornmeal coating is puffed, golden, and set around the hot dogs, 10 to 12 minutes. The hot dogs should reach 165°F in the center when checked with an instant-read thermometer. (about 12 min) — 400°F
- Stir the mustard and honey together in a small bowl. Cool the bites for 5 minutes, then loosen them with a small knife and serve warm with the dip. (about 5 min)