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One-Bowl Muffin-Tin Corn Dog Bites for Two
Make 12 mini corn dog bites in a single pan with a simple batter and hot dog centers.
Why this recipe works
This is a quick, one-bowl corn dog bites bake designed for two people. It’s ideal for a simple weeknight snack or a small party appetizer.
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- corn dog bites for two
- mini corn dog muffins
- easy corn dog recipe
- bake-at-home corn dogs
- kid-friendly corn dogs
- quick snack corn dogs
Key takeaways
One-bowl batter with short assembly.
Bakes in a standard mini muffin tin.
Serve with ketchup and mustard for dipping.
Recipe guide
This is a quick, one-bowl corn dog bites bake designed for two people. It’s ideal for a simple weeknight snack or a small party appetizer.
A quick, crowd-pleasing snack you bake in minutes.
- One-bowl batter with short assembly.
- Bakes in a standard mini muffin tin.
- Serve with ketchup and mustard for dipping.
Prep batter and hot dogs
Prep and mix: whisk cornmeal, flour, sugar, baking powder, salt, and garlic powder. Whisk in an egg, milk, and oil, then rest 5 minutes for a thicker batter. Cut hot dogs into 12 pieces and pat dry.
Assemble in muffin cups
Assemble: fill a greased 12-cup mini muffin tin about two-thirds full with batter. Press a hot dog piece into each cup and cover with a bit more batter.
Bake and serve
Bake and serve: bake at 400°F until puffed and golden, 12–14 minutes. Cool briefly, then remove and serve with ketchup and mustard.
Ingredients
- 0.5 cup yellow cornmeal
- 0.5 cup all-purpose flour
- 1 tbsp granulated sugar
- 1 tsp baking powder
- 0.5 tsp kosher salt
- 0.25 tsp garlic powder
- 1 each egg
- 0.75 cup milk
- 1 tbsp neutral oil
- 1 tsp neutral oil
- 2 each hot dogs
- 2 tbsp ketchup
- 2 tbsp yellow mustard
Instructions
- Heat oven to 400°F with a rack in the center
- Lightly grease a 12-cup mini muffin tin with 1 teaspoon neutral oil
- In a medium bowl whisk cornmeal, flour, sugar, baking powder, salt, and garlic powder
- Add egg, milk, and 1 tablespoon neutral oil; whisk just until combined and mostly smooth; let sit 5 minutes to thicken
- Cut hot dogs into 12 even pieces; pat dry so batter clings
- Fill muffin cups about two-thirds full with batter
- Press a hot dog piece into the center of each cup; spoon a touch more batter over the tops if needed to nearly cover
- Bake until puffed, golden at the edges, and a toothpick inserted into the cornbread (not the hot dog) comes out clean, 12–14 minutes, rotating the pan halfway
- Cool 3–5 minutes, then loosen edges with a thin knife and lift out
- Serve warm with ketchup and mustard for dipping
FAQs
Can I make these without hot dogs?
Yes, you can bake without the hot dogs for a simple cornbread bites treat.
Can I use a regular muffin tin?
If you don’t have a mini muffin tin, you can use a regular muffin tin; bake a few minutes longer and adjust fill level.
How long do they keep and how to reheat?
Store leftovers in an airtight container for up to 2 days; reheat briefly in a 350°F oven.