Easy Fun-Size Corn Dogs
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Recipe Summary Easy Fun-Size Corn Dogs
Not only are these corn dogs easy and fun, but because we're doing them in the oven and not deep frying them, they are way, way less messy to make. Above and beyond all of that, I thought the timing was perfect for these, since pretty much every carnival and fair got canceled this year. Serve with mustard and ketchup.Ingredients | Pie Chart Different Sizes4 frankfurter, (5 in long x 7/8 in dia, 8 per pound)s hot dogs1 large egg, beaten4 tablespoons vegetable oil, divided2 tablespoons white sugar1 cup milk1 teaspoon white vinegar1 cup cornmeal1 cup all-purpose flour1 ¾ teaspoons baking powder¼ teaspoon baking soda¾ teaspoon kosher salt1 pinch cayenne pepperDirectionsPreheat the oven to 450 degrees F (230 degrees C).Cut each hot dog into 6 pieces.Pour egg, 2 tablespoons vegetable oil, sugar, and milk into a mixing bowl; whisk until combined. Add white vinegar, cornmeal, flour, baking powder, baking soda, kosher salt, and cayenne. Whisk briskly until ingredients are combined and batter is relatively thin and overmixed. Set batter aside for 10 minutes before using.Meanwhile, brush two 12-cup mini muffin tins with 2 tablespoons vegetable oil. Fill the prepared muffin cups to about 1/8 inch from the top. Gently push a piece of hot dog into the center of each one.Bake in the preheated oven until nicely browned, about 18 minutes. Let cool for at least 5 minutes before removing from the pan.You can coat the muffin tins with softened butter instead of oil, if you like.Info | Pie Chart Different Sizesprep:
15 mins
cook:
20 mins
additional:
15 mins
total:
50 mins
Servings:
24
Yield:
24 mini corn dogs
TAG : Easy Fun-Size Corn DogsAppetizers and Snacks, Meat and Poultry,