Baked Mini Corn Dogs

A white platter filled with Sourdough Mini Corn Dogs and a small bowl of ketchup.

5 from 2 votes

These quick and easy Sourdough Mini Corn Dogs make the perfect bite-sized snack. Soft mini cornbread muffins are stuffed with slices of hot dog and baked in a mini muffin pan, no frying required. They’re simple to make, fun to eat, and guaranteed to disappear fast.

Prep Time10

Cook Time10

Total Time20

Course: Appetizer

Cuisine: American

Servings: servings

Author: Emily Christensen

Equipment

Mini Muffin Pan

Ingredients

120 grams milk ½ cup
15 grams oil 1 Tablespoon
1 large egg 50 grams
75 grams sourdough discard ⅓ cup
60 grams honey 3 Tablespoons
70 grams yellow corn meal ½ cup
95 grams all-purpose flour ⅔ cup
5 grams baking powder 1 teaspoon
5 grams salt 1 teaspoon
4 hot dogs

Instructions

Preheat - Preheat the oven to 425°F.
Combine wet ingredients - In a large bowl, add the wet ingredients and whisk until combined.
120 grams milk, 15 grams oil, 1 large egg, 75 grams sourdough discard, 60 grams honey
Add dry ingredients - Add in the dry ingredients and mix until incorporated.
70 grams yellow corn meal, 95 grams all-purpose flour, 5 grams baking powder, 5 grams salt
Add to muffin tin - Grease a mini muffin tin well. Divide the batter evenly between all 24 muffin tins, typically a little less than a Tablespoon in each.
Add hot dogs - Cut each of the 4 hot dogs into 6 equal pieces to make a total of 24 pieces. Press a piece of hot dog into each of the tins.
4 hot dogs
Bake - Bake for 10-12 minutes. Serve with your favorite condiments for dipper such as ketchup and mustard.

Video

Notes

Be sure to grease the muffin pan really well and get each little slot so that the Sourdough Mini Corn Dogs slide out easily. I like to use non-stick spray.
To store, keep the Sourdough Mini Muffins in an airtight container in the fridge for 3-5 days. You can also freeze them up to 2 months in a freezer-safe bag. Don’t use previously frozen hot dogs if planning to freeze again. To reheat, you can microwave them for 15-30 seconds or put them on a pan and bake them in the oven for 5 minutes or so at 350°F.

Nutrition