Mini Corn Dogs – made with cornmeal, flour, sugar, cayenne, chili powder, buttermilk, egg, honey, bacon, and cocktail wieners for a crispy, bite-sized delight.
I have this unshakable soft spot for childhood classics that resurface with a fun new twist. Growing up, corn dogs were always my favorite treat at fairs or after-school snacks (thank you, frozen food aisle!). But as you grow older, nostalgia demands a little tweaking, right? So, when I got my hands on “Tiny Food Party,” it felt like a sign. Bite-sized, golden, and made from scratch with bacon in the batter? How could I resist? The first bite of these tiny corn dogs transported me back to simpler times, while the crispy bacon and cayenne kick reminded me that my taste buds have definitely matured since those snowy freezer-section days.
Why You’ll Love This Mini Corn Dogs
Whether you’re hosting a party or simply craving snack-sized comfort food, these mini corn dogs will win you over. First, that batter—flecked with smoky crumbled bacon and a little spice—balances sweet, savory, and spicy in the perfect way. Plus, they’re ridiculously easy to make, freeze beautifully, and are just the right size for casual munching. Need another reason? They’re fried to golden-brown perfection. Who can say no to that crispy, handheld magic?
Ingredient Notes
The ingredients in this recipe might be pantry staples for some, but each one plays a key role in delivering flavor and the perfect texture. Here’s what to know:
- Cornmeal: Adds that classic grit and texture to the batter. Go for a medium grind for the best results.
- Bacon: Crumbled and mixed into the batter, it gives a smoky richness that’s pure genius.
- Cayenne and Chili Powder: These spices add just the right amount of heat without overpowering the sweetness of the honey.
- Buttermilk: Creates a tender batter and adds a touch of tang. If you’re out, you can substitute regular milk mixed with a little vinegar or lemon juice.
- Cocktail Wieners: The star of the show! These mini bites are the perfect size, but you can also use sliced hot dogs if that’s what you have.
How To Make This Mini Corn Dogs
Making these mini corn dogs at home is easier than you might think! Here’s a breakdown of the process:
- Step 1: Heat the oil. In a medium pot, heat vegetable oil until it reaches approximately 365°F. This ensures the perfect crispy fry.
- Step 2: Make the batter. In a bowl, mix together the cornmeal, flour, sugar, spices, baking powder, and baking soda. Whisk in the buttermilk, egg, and honey until smooth, then fold in the bacon.
- Step 3: Prepare the wieners. Skewer each cocktail wiener with a toothpick, making sure they’re securely attached for dipping.
- Step 4: Fry them up. Dip each wiener into the batter, ensuring they’re fully coated, then carefully drop them into the hot oil. Fry in small batches for 3-4 minutes or until golden brown. Remove and drain on paper towels.
Storage Options
These mini corn dogs are great for making ahead! If you have leftovers, let them cool completely before storing. Place them in an airtight container and refrigerate for up to 3 days. For longer storage, arrange them in a single layer on a baking sheet, freeze until firm, then transfer to a freezer-safe bag or container. They’ll stay fresh for up to 2 months. To reheat, bake in a 350°F oven for 10-12 minutes or until heated through and crispy again.
Variations and Substitutions
Feeling adventurous? Here are a few ways to switch things up:
- Cheddar Corn Dogs: Add shredded cheddar cheese to the batter for an extra gooey twist.
- Spicy Corn Dogs: Amp up the heat with extra cayenne or even a pinch of smoked paprika for that smoky kick.
- Vegetarian Option: Skip the cocktail wieners and bacon. Instead, coat small cubes of cheese or veggie sausages with the batter and fry.
- Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free flour blend to make these wheat-free.
What to Serve with This Mini Corn Dogs
Mini corn dogs are a party favorite on their own, but paired with the right accompaniments, they’re even better.
- Classic Ketchup and Mustard: Because some things never go out of style.
- Creamy Coleslaw: Its tangy crunch complements the corn dogs’ rich, crispy exterior perfectly.
- Spicy Dip: A sriracha mayo or honey mustard dipping sauce packs a flavor punch.
FAQ
Q: Can I bake these instead of frying?
A: While traditional corn dogs are fried for that signature crunch, you could bake these at 400°F on a greased baking sheet. They won’t be as crispy but are still delicious!
Q: Can I make the batter ahead of time?
A: It’s best to mix the batter fresh since the baking powder and soda activate quickly. However, you can mix the dry ingredients ahead and whisk in the wet ingredients when ready to fry.
Q: What if I don’t have cocktail wieners?
A: No problem! Regular hot dogs cut into thirds or fourths work just as well.
Mini Corn Dogs
Ingredients
- 1 quart (950 ml) vegetable oil for frying
- 24 toothpicks or cocktail sticks
- 1/2 cup (70 g) yellow cornmeal
- 1/4 cup (30 g) all-purpose flour
- 1 tbsp (12 g) sugar
- 1 1/2 tsp (3 g) cayenne pepper
- 1 tsp (2 g) chili powder
- 1/2 tsp (3 g) salt
- 1/2 tsp (1 g) white pepper
- 1/2 tsp (2 g) baking powder
- 1/8 tsp (0.5 g) baking soda
- 1/3 cup (80 ml) buttermilk
- 1 egg
- 1 tbsp (21 g) honey
- 1 cup (100 g) cooked crumbled bacon about 9 strips
- 24 (370 g) cocktail wieners or 6 hot dogs cut into 4 pieces each
Equipment
- Medium Pot
- Mixing bowl
- Whisk
- Paper towels
Instructions
- In a medium pot, preheat oil to 365 degrees F.
- In a mixing bowl, stir together cornmeal, flour, sugar, cayenne pepper, chili powder, salt, white pepper, baking powder and baking soda. (Tip: if you prefer a smoother batter, pulse the cornmeal and flour together in a food processor before stirring in the remaining dry ingredients.) Stir in buttermilk, egg and honey and gently whisk until no lumps remain. Fold in bacon.
- 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 3-4 minutes, until golden brown. Drain on paper towels.
