MINI CORN DOGS

by Sheryl

This delicious little treat on a stick is fun to make. Easy and quick and is guaranteed a crowd-pleaser. You can serve this no matter the occasion and these minis will undoubtedly make the crowd go crazy.

My kids love corn dogs and this recipe for Mini Corn Dogs is what they are obsessing lately. I like these minis better than the full-sized corn dogs. Fun, kids friendly, and excellent when serving during get-togethers. These have that wow factor that impresses the crowd. Make sure to make a lot because these will be gone in a blink. Trust me, I know. Everyone loves these minis more than the full-sized. Stick them into toothpicks and serve with your preferred dip. And watch these miniature disappear fast.

INGREDIENTS

1/2 cup melted butter (or 1/4 cup butter + 1/4 cup unsweetened applesauce)
1/4 cup Truvia Baking Blend
2 eggs
1 cup buttermilk (regular milk is fine)
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt
8-10 all-beef hot dogs, cut into 1″ bites

HOW TO MAKE MINI CORN DOGS

Step 1: Prepare the oven. Preheat it to 375 degrees.

Step 2: In a bowl, add the butter and sugar. Whisk to combine. Add in the eggs whisking to combine, then, stir in the buttermilk.

Step 3: Add the baking soda, cornmeal, flour, and salt in another bowl. Stir well to incorporate. Add this into the wet ingredients in two batches, whisking to incorporate.

Step 4: Using a non-stick spray, grease a mini muffin tin.

Step 5: Fill each muffin cup with 1 tablespoon of batter, then, put the hotdog in the center of every cup.

Step 6: Place inside the preheated oven and bake for about 8 to 12 minutes or until the cornbread is golden brown.

Step 7: Remove from the oven and allow the corn dogs to cool in the mini muffin tin for at least 5 minutes before serving.

Step 8: Refrigerate any leftovers and just re-heat for about 20 to 30 seconds when serving.

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