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Mini Corn Dogs with Green Chile Mustard

Mini Corn Dogs with Green Chile Mustard

In a deep-fryer or heavy saucepan, heat 3 inches of oil to 375 degrees F. In a medium bowl, mix the club soda, cornbread mix, and egg. Spoon the mixture into a tall narrow jar or glass. Insert the sticks into the hot dogs, leaving about 4 inches to hold. Roll the hot dogs in flour, then dip into the cornbread mixture, rolling to cover completely. Smooth out the batter with knife, if necessary.

Fry 2 to 3 corn dogs at a time in the hot oil until golden brown, 2 to 3 minutes. Drain on paper towels. Serve the corn dogs with the green chile mustard.

    • 1 quart vegetable oil, for frying
    • 24 toothpicks or cocktail sticks
  1. Corn Dogs
    • 1/2 cup yellow cornmeal
    • 1/4 cup all-purpose flour
    • 1 tablespoon sugar
    • 1 1/2 teaspoons cayenne pepper
    • 1 teaspoon chili powder
    • 1/2 teaspoon salt
    • 1/2 teaspoon white pepper
    • 1/2 teaspoon baking powder
    • 1/8 teaspoon baking soda
    • 1/3 cup buttermilk
    • 1 egg
    • 1 tablespoon honey
    • 1 cup crumbled cooked bacon (about 9 strips)
    • 24 cocktail wieners (such as Lit'l Smokies), or 6 hot dogs cut into 4 pieces each
    1. 1. In a medium pot, preheat oil to 365°F.
    2. 2. In a mixing bowl, stir together cornmeal, flour, sugar, cayenne pepper, chili powder, salt, white pepper, baking powder, and baking soda. Stir in buttermilk, egg, and honey and gently whisk until no lumps remain. Fold in bacon.
    3. 3. Skewer 1 cocktail wiener on each toothpick. Working in small batches, dip and roll wieners in batter until fully coated and then quickly and carefully drop them, toothpick and all, into the hot oil. Fry for 3 to 4 minutes, until golden brown. Drain on paper towels.

    From Tiny Food Party!: Bite-Size Recipes for Minature Meals by Teri Lyn Fisher and Jenny Park. Copyright © 2012 by Teri Lyn Fisher and Jenny Park. Published by Quirk Books.

    How to Make It

    Mix flour, cornmeal, sugar, salt, baking powder, and baking soda. Add buttermilk, melted butter, and egg and stir just until incorporated.

    Pour 1 1/2 in. oil into a frying pan and heat to about 350° on a deep-fry thermometer. Dust hot dog pieces all over with cornstarch. Using a fork, dip each piece into batter to coat and drop into oil. Fry in batches, turning as needed, until golden brown all over, 3 to 5 minutes per batch. With a slotted spoon, transfer to a paper towel-lined pan and keep warm in a 200° oven until all are done.

    Push a cocktail pick into an end of each mini corn dog and serve warm with Cranberry Mustard.

    Cranberry Mustard Boil 1 cup unsweetened cranberry juice in a small saucepan until reduced to 1/4 cup. Mix with 3/4 cup Dijon mustard and 6 tbsp. packed light brown sugar. Makes 1 cup.

    Mini Corn Dogs with Mustard Dipping Sauce

    So, what’s so special about a corn dog? Nothing really but I’ve never been able to pass one up once that smell of a frying dog is in the wind and my hose catches the drift.

    Use to be, back in the day, (maybe even before my day) one would go to a carnival or state fair and would be confronted with things like the Bearded Lady, the wolf man, person with two heads (ok, maybe that one was in an old movie I saw when I was a kid), the snake woman, sword swallower, little person, very big person, and probably things your mother would have never let you go in to take even a peek.

    I would have been more concerned with what are they going to feed us. There are so many things that are fried at state fairs and I’m sure depending on where you live, there may even be some I haven’t heard of. Here are just a few I have seen and come across looking for the next “big” fried things on a stick. Chicken Fried Lobster with champagne gravy (sounds pretty good), Fried Butter, Fried Snicker Bars, Funnel Cakes, Fried Cheese Curds, Frog Legs (Now I would like that one.), Batter Dipped Deep Fried Twinkies (and I thought those were gone.), Fried Jalapeños, of course, and the list goes on and on for those artery clogging treats.

    Personally, I don’t think you can beat a good hot dog turned into a corn dog. I’ve made these with plain yellow mustard but I have also made the dipping sauce recipe below to go with these. Cutting the dogs into thirds make such a cute little appetizer and ya don’t have to feel guilty about eating a couple. Ok, so who could stop at just a couple. And, these are the perfect size for the kids, that is if you let them have hot dogs.

    I’d have to say my first memory of a corn dog would be going to the county fair with my husband when we were kids and having one, probably long with some taffy (Malone’s Taffy in Illinois always came to our fair in Missouri and they had the best (not salt water) taffy you have put in your mouth (you have to look at their site because that is exactly what the stand looked like when we were kids.). So, going to a fair, or a Rodeo (Houston’s is coming up soon I think), I would have to at least have some cotton candy, a corn dog and maybe one other fried thing before getting my fill of those greasy treats.

    These dogs are not greasy. If you have your oil hot and they don’t stay in that long, and they get drained really well, you will not have greasy corn dogs.


    Dip your skewered corn dogs into batter, twirl around until coated. Drop in hot oil and fry.

    Once they start to brown on the bottoms, try to flip them over sometimes they will pop back over but just do your best to brown both sides. Drain on paper towels or rack. Serve.

    Don’t these look irresistible? And I love my tiny little galvanized buckets I picked up at Ace Mart Restaurant Supply. My pics always come from Pick On Us.

    Easy Baked Mini Corn Dogs

    1. Preheat oven to 400 degrees. Coat a baking pan with cooking spray.

    2. Combine buttermilk, eggs, relish, mustard and Tabasco in a bowl.

    3. In a large bowl, using a whisk, mix together flour, cornmeal, sugar, baking powder, salt and baking soda. Stir buttermilk mixture into cornmeal mixture to combine let stand about 5 minutes until mixture is thick. Using a whisk again, whisk mixture until smooth transfer to a tall measuring cup.

    4. Cut each hot dog into three pieces crosswise. Dip dogs into batter, coating entirely. It gets a little messy but just make sure they are all fully coated. You might need to use your finger to smear the batter around. It doesn’t matter if they don’t look perfectly shaped. Mine don’t but still taste great.

    5. Place corn dogs on baking pan. Spray the corn dogs with cooking spray.

    6. Bake for 15 minutes on 1 side, turn over, coat again with cooking spray and bake an additional 10-15 minutes.

    7. Place a toothpick in each. Serve at once with ketchup and mustard on the side.

    Makes 21 mini corn dog bites

    NUTRITION FACTS: 79 calories, 1g fat, 4g protein, 13g carbs, 1g fiber, 332mg sodium, 1g sugar

    Hip tips for making this Mini Corn Dog Muffins recipe:

    • Any mini muffin tin will work for this recipe, but a flexible silicone mini muffin pan makes it super easy to pop your muffins out when they&rsquore done.
    • If you&rsquore using a metal pan, don&rsquot skip the cooking spray! If you don&rsquot spray, you&rsquoll likley have a hard time getting your muffins out of the tin without butchering them. They&rsquoll still be yummy, but not nearly as cute!
    • We really enjoyed eating these as-is after cooling a bit straight from the oven, but they would also be good served with ketchup and mustard for dipping.
    • If you have any leftovers (doubtful, but just in case&hellip), these mini corn dog muffins reheat really well and are delicious the next day!

    Servings Makes 40 mini corn dogs

    Combine cornmeal, flour, salt, baking powder, baking soda, cayenne, and sugar.

    In a separate bowl, mix buttermilk and 3 tbsp. water. Add the dry ingredients and stir (mixture will be lumpy). Let rest 10 minutes.

    Heat oil to 375° (check with a candy thermometer) in a high-sided 8-qt. pot. Insert a toothpick into the end of each mini sausage, leaving at least 1 in. of toothpick exposed. Remix the batter slightly, and transfer to a small, deep container.

    Dip each sausage into the batter, holding the toothpick end, then carefully drop into the oil, frying only 3 at a time. Turn with a slotted spoon until golden. Transfer to a plate lined with paper towels.

    Mini Corn Dogs

    Childhood and corn dogs go hand in hand in my book. Not only are mini corn dogs my 10-year-old daughter’s favorite food, but back in my school foodservice director days, they were also the favorite meal for 150+ kids!

    I decided to create Homemade Corn Dogs because of the love that my family has for this bite-sized food. This recipe is perfect for a small family dinner or a large gathering. Plus, mini corn dogs pair well with any veggie or fruit for a well-rounded meal.

    Our favorite pairings include cucumber slices, cherry tomatoes, and bell pepper strips as veggies and watermelon chunks, pineapple slices and grapes as fruits when serving my corn dogs recipe.

    As a mom, it is important to serve kids high quality, nutrient-dense foods on a daily basis. These baked mini corn dogs served with fruit and veggies is a meal that meets my expectations – and kids love.

    Recently, processed meats like hot dogs have had a lot of questions arise about the safety and quality of the products. Knowing the facts about processed meat products allows you to make the best choice for your family.


    • “Processed” simply means “prepared”
    • All meat must be prepared (or processed) before it is eaten.
    • Whether preparation occurs at home or at a plant, similar processes are involved like cutting, chopping, grinding, seasoning, and cooking.
    • Like meats prepared at home, processed meats are prepared at a plant – simply on a large scale.


    • Prepared beef products provide a convenient source of protein, vitamins, and minerals.
    • Because most prepared meats are pre-cooked, they offer consumers easy, on-the-go access to the nutrient density in meat.
    • While the processed meat category is sometimes the favorite target of critics who avoid meat, the Dietary Guidelines for Americans affirm that they can be part of a healthy, balanced diet. 1
    • USDA NHANES data show that, as a whole, Americans are consuming fresh and prepared meat products at levels recommended by the Dietary Guidelines for Americans. 2 3

    As parents, easy, on the go meals are necessary. Don’t be afraid to incorporate processed meat products into your family’s diet balanced with servings of fruits and veggies helping get quick and easy meals on the table here and there.

    To get started on the corn dogs recipe, gather the ingredients. This recipe is kid-friendly and a great recipe to make with your kids. It’s a fun way to get your family involved in the cooking process.


    • 4 bun length hot dogs
    • 1/2 cup fine-ground cornmeal
    • 1/2 cup all-purpose flour
    • 2 tbsp. sugar
    • 1 tsp. baking powder
    • 1/2 tsp. salt
    • 1/4 tsp. pepper
    • 3 tbsp. butter
    • 1/4 cup milk

    Add the cornmeal, flour, sugar, baking powder, salt, and pepper to a medium-sized bowl and whisk together.

    Add butter to the flour mix and use a pastry blender or clean hands to incorporate the butter into the mixture.

    PRO TIP: Using a pastry blender to cut the butter into the flour mixture will create a delicious and flaky dough.

    The mixture will resemble sand when it is completely mixed.

    Next, add the milk and mix together. Place the bowl in the refrigerator until you need it.

    Prepare a clean surface to roll the corn dog batter onto and sprinkle the surface with flour.

    Take the corn dog mix out of the fridge and add a little more flour into the mixture if it looks sticky. Then, place the dough onto the floured surface and sprinkle a little more flour on top of the dough.

    Using a paper towel, pat the hot dogs dry and then slice each hot dog into 4ths.

    Using a rolling pin, roll the dough out flat and thin but thick enough to cover the hot dogs when rolled.

    Place one piece of a hot dog onto the edge of the dough and cut a strip out of the dough. This should cover 2-3 hot dog pieces.

    Roll the dough covered hot dog in your hands to form the mini corn dog. Repeat until all of the mini corn dogs are covered.

    Place on a baking sheet and bake at 375 degrees Fahrenheit for 12-15 minutes or until golden brown.

    When the corn dogs are done baking, remove from oven and let cool. While cooling, you can grab a variety of dipping sauces for your kiddos. My daughter switches back and forth with dipping her mini corn dogs in ketchup, BBQ, and ranch.

    Her new favorite dipping sauce is a 5 Minute Honey Mustard Sauce, which is quick, easy & flavorful. Plus, the honey mustard sauce makes a delicious vegetable dip!

    I hope your family has a blast creating these mini corn dogs. For other fun recipe ideas, check out Easy Pretzel Bites for the Whole Family, Yogurt Fruit and Vegetable Dip , Watermelon Sticks & Fruit Dip , and/or Fruit Waffle Cones.

    If you enjoyed this recipe, make sure to leave a comment and a star rating below! Then follow me on social media and tag #createkidsclub if you make the recipe. I love seeing what you come up with!

    Recipe Summary

    • 1 cup cornmeal
    • ¾ cup flour
    • 1 ½ teaspoons kosher salt
    • ¾ teaspoon baking powder
    • ¼ teaspoon baking soda
    • ¼ teaspoon cayenne
    • 2 tablespoons plus 1 tsp. sugar
    • 1 ¼ cups buttermilk
    • 4 cups vegetable oil
    • Toothpicks
    • 16 ounces package mini sausages

    Combine cornmeal, flour, salt, baking powder, baking soda, cayenne, and sugar.

    In a separate bowl, mix buttermilk and 3 tbsp. water. Add the dry ingredients and stir (mixture will be lumpy). Let rest 10 minutes.

    Heat oil to 375° (check with a candy thermometer) in a high-sided 8-qt. pot. Insert a toothpick into the end of each mini sausage, leaving at least 1 in. of toothpick exposed. Remix the batter slightly, and transfer to a small, deep container.

    Dip each sausage into the batter, holding the toothpick end, then carefully drop into the oil, frying only 3 at a time. Turn with a slotted spoon until golden. Transfer to a plate lined with paper towels.

    Mini Corn Dogs with Green Chile Mustard - Recipes

    Jiffy Corn Dog Mini Muffins is a super simple appetizer or kid friendly entree using Jiffy Corn Muffin mix and turkey hot dogs.

    I am not much of a football fan. but I am a fan of appetizers. I know many people will be attending parties or having parties of their own own this upcoming weekend and are probably in search of some tasty appetizers and dishes to serve or bring that won't leave you feeling guilty or deprived.

    I made these easy Jiffy Corn Dog Mini Muffins for my boys yesterday, and they gave them a thumbs up. Serve them warm or at room temp with some ketchup and/or mustard for dip. I used Oscar Mayer Turkey hot dogs and Jiffy corn muffin mix, so that is what the nutrition information is based on.


    SUCH a great idea! I use to make the little pigs in a blanket with crescent rolls for J and his friends all the time. I like that this is a lightened version. Cornmeal. so yummy :)

    How cute! Wish I had one now.

    OMG, you are a genius. Corn dogs are my guilty pleasure but I refuse to buy them at the store 'cause they're not healthy. This is a great way to get my "fix"! Thanks for sharing!

    My kids LOVED these. Thank you!

    My kids LOVED these. Thanks for sharing!

    Do u have to use skim milk?

    @ Naomi. No, you can use whole, 1%, or 2%. I use skim to keep the fat and cals down since this blog is primarily posted with healthy and low calorie recipes ( although there are a few indulgent ones mixed in too!) You could also use any type of hot dog. Keep in mind, if you change up the ingredients, the nutrition information will be altered! :)

    Odd question, will it taste ok with pancake batter instead of the Jiffy mix? I'm just trying to think of what I already have in the pantry.

    if you want to use pancake batter, why not use sausage links and make a breakfast version? sounds good to me. may have to try it myself too.

    I made the pancake mix ones with little smokies..and they were Awesome!! You should try it:)

    Thank you so much for posting this. Made it with my kids this morning and we LOVE them!! Really liked that the kids were able to do a lot of the preparation!!

    I have never used pancake batter. if you do and like how it comes out. let me know!

    Would this work using the gluten free baking mix.

    I tried this recipe and although it was very delicious my cornbread fell apart. We had hot dogs and cornbread crumbs!! What did I do wrong? I followed the recipe to a "T". Any advice would be helpful to me! I wanna keep trying until I get it right! Thanks!

    becki - the same thing happened to me last night. not sure if i left them in the pan too long after they came out of the oven, let the jiffy mix sit too long before baking or my high altitude. Next time I might get the mini muffins papers. Taste was great though! Thanks for the recipe!!

    mine fell apart too! made them tonight! they were good but just wish they didn't crumble! :(

    This comment has been removed by a blog administrator.

    I am not sure why some ppl have had them fall apart. Wish I could advise. I've never had that problem.

    I have found that when I make mini muffins using muffin paper liners that they fall apart.

    I had the same problem. Made them today for my daycare kids. I even sprayed the muffin tins. but they all stuck. Not sure what I did wrong. We had a crumbled mess but the kids still at them.

    I have made these three times now, and mine have fallen apart every time as well. This time, I ran a butter knife around the edges of the muffins before taking them out of the pan, and that made a huge difference. Good luck!

    @ Anonymous. I don't have any experience using gluten free mix. but it's worth trying.

    @ Becki. hmmm. not sure what could have happened. Be sure your box of Jiffy mix isn't expired. Other then that, I can't say what might have gone wrong. I hope the next time it comes out better for you. Thanks!

    I just made these for lunch a few minutes ago for my daycare kids. My own son has food allergies (milk and egg). I subbed the milk with soy milk, and for the egg I subbed 1tbs cornstarch + 3tbs water. These are amazing even with the substitutions. And the kids were so excited to find a hot dog inside. :)

    I just made these for lunch for my daycare kids. My own kids have food allergies (milk and eggs), so I had to adjust the recipe slightly . I used soy milk to replace the milk. I used 1tbs cornstarch + 3tbs water to replace the egg. SO YUMMY. The kids were excited to find a hot dog inside the muffin.

    sound good to take for lunch at work

    Hi there I really wanna make these for the kids this weekend they look yummy but my question was what kind of honey do I use??

    Any kind of honey is fine!

    Making these tonight for supper. Excited to try them. :-)

    Sounds like a great idea for a church potluck!

    I love this recipe. I have a blog about how to live a healthy lifestyle, with portion controlled recipes, and I posted your website and recipe on it!

    I made these the other night but with not-dogs. They were delicious. I followed the recipe and the not-dogs weren't over cooked (that usually is a problem). So tasty! Thanks!

    Anyone tried this without the honey? Jiffy mix is already pretty sweet as it is.

    you are right. the jiffy mix is sweet, but corndog batter tends to be even sweeter. You could definitely leave the honey out if you prefer. Come back and let us know how it turned out!

    I didn't use honey and thought they were great! Our 4 year old loved them.

    OMG! I made these today for my little boy's 2nd bday party! They were a HUGE hit! I used fat free hotdogs instead of turkey hot dogs. They tasted like hand dippped corndogs that you get at the fair! And I am a "corndog snob!!" Will DEFINITELY be making these again!!

    Is there a way to make these regular muffin sized? I want to make them so bad tonight, but I don't have a mini muffin pan! :)

    sure, you can make them in regular muffin pan, but you will probably need more hot dog pieces per muffin and you will need to bake them a bit longer. but the taste will be the same.

    This is AWESOME!! I am your newest follower and I would appreciate it if you stopped by my blog and followed me back. I am currently doing a wonderful giveaway for FREE software! It's pretty neat software and you can make digital scrap books & cards. Come check it out here :) Thanks!

    I have a daycare & this was a perfect small lunch treat for them! Thanks for sharing :-) I found this on pinterest.

    I love this! I'm repinning and am now following your blog!
    My foodie blog is fairly new, it's

    I havent tried the recipe but from my own experience I know that using buttermilk instead with corn bread makes them softer and fluffier may help you ladies with the crumbley ones.

    I made them for lunch today and they were a dismal failure, stuck to the pan, fell apart as we were trying to eat them and didn't take ANYTHING like a corndog on a stick.

    Making these for my 1 year olds birthday party thanks for sharing :)

    All I have in my pantry today is Martha white's white cornbread mix, will this work?

    Making this tonight with full sized muffin pan. I am switching out the Jiffy brand corn muffin mix for Wildtree's cornbread mix since I don't like to include ingredients such as hydrogenated lard, animal shortening, and sodium acid pyrophosphate (HUH. )in my cooking. We'll see how they turn out. Never thought of doing corndogs this way, thank you for a healthier alternative to frying!

    I made them tonight exactly as written. I sprayed my muffin pan with Pam baking spray and waited the full five minutes after taking them out of the oven. Don't know why people are having problems but its NOT the recipe. Loved them! We used Hebrew National 97% ff dogs btw. And mustard on the side

    Couldn't wait to try these they were great. Came out of the pan perfectly. We now have an extra treat for our parties!!

    These sound awesome.
    Can they be frozen and reheated for a quick meal/snack?

    Just got done eating these. Mine were a bit crumbly but they tasted great! My kids are picky eaters and they both asked for secOnds and thirds, and asked me to make it again!

    Going to make these tonight with homemade cornbread from cornmeal. I'll add honey too. I hope they turn out.

    Mine r cooling now. Didn't have honey subbed with syrup and sugar and no mini muffin pan full sized instead. Can't wait to try! Smells yummy! Will serve with Sid of ketchup

    I also had the crumbling problem. :( Tasted great but are falling apart while taking out of the pan (sprayed heavily with Pam). Had to get out the vacuum to clean all the crumbs off the floor after lunch! The only cornbread mix I like is Jiffy so I have used it before and never had trouble with it being crumbly. Will try again but maybe in a regular sized muffin rather than the minis to see if that helps. Thanks for the idea!

    I cant be for certain, but I am thinking the crumbling might be due to the type of hot dog used. Different brands would have different moisture content, and that might be causing the issue. Not sure. Thanks for the review!

    I seen your recipe of Pinterest and made your little delightful's for my family, and they loved them. The flavor of the dog is throughout the muffin. I first batch I made I forgot to add the honey. So the second batch has the honey, and I'm waiting for them to come of the oven as I type. Thanks for the wonderful idea.

    I have not froze them, but I don't see why not.

    Just made these tonight for my kids' dinner. they were a huge hit.

    Do you think you could add jalapenos into this? like jalapeno cornbread hotdog?

    I think they would be delicious with jalapenos! Great idea!

    Just made these! Soooo Quick and Easy! - Can't wait for neighborhood gathering tonight to share. Thanks!

    Just made these!! So delicious and perfect for a party! I was afraid they would crumble after reading comments but they came out perfect! I'm wondering if it has to do with the mini muffin pan people are using, I used a non stick mini muffin pan and they popped out no problem! My husband loved these and they are definitely a keeper in our house!

    Just made these for Sunday Night Football. They were awesome!

    I used betty crocker corn bread mix and had to use a full size muffin pan but they still worked! I used 2 hot dogs and it made 7 big muffins.the bottoms stuck a little but not too bad. Thanks for the recipe!

    I need clarification on the calorie information please. Is it 79 calories per 1 mini muffin?? Please tell me I am misunderstanding this -). I made these for a quick dinner and they are a new favorite in our house! Thank you!!

    I made these this afternoon for an after school snack. I had to use the corn meal that I had on hand it wasn't jiffy. I am a die hard, born and bred, southern belle. My Mama told me that sugar doesn't belong in our cornbread or hoe cakes. But with this recipe I think maybe using the Jiffy would have been a better idea and maybe would have made these better. Needed some kind of special kick to it. Also, I think the secret to keeping them from falling apart is to use buttermilk instead of regular milk.

    The first time I made these, I used my pampered chef mini tart pan because I thought it was the same as a mini muffin pan, but I guess not because I too had the crumbly problem. I was determined to get these to work so I went and bought 2 mini muffin pans by Wilton and made another batch today. As I looked at the recipe again, I noticed that last time I totally forgot to let the batter sit for 3-4 min like it says to do. Well, this time I followed the recipe correctly and used my new pans and TADA. PERFECT! They were Excellent. not crumbly either! So. it's either the pans or the fact that I let the batter sit like I you're supposed to haha. Or maybe both. who knows, but it's a GREAT recipe! I used BallPark Beef Hotdogs and cut each into 4 pieces :) Thanks so much for a fantastic recipe! This is great for our parties.