Corndog Waffles (Mini Waffle Bites)
on Oct 09, 2026
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These corndog waffles are such a fun twist on classic corndogs! Pieces of hot dogs are dipped into a lightly sweetened cornmeal waffle batter and cooked until golden in a waffle maker. They’re easy to make, fun to eat, and perfect for lunch or a quick snack!
If your kids love corndogs, they’ll love these mini corndog waffle bites! They have all the flavors of a classic corndog, with a fluffy cornmeal coating on the outside and a savory hot dog center. The little bit of maple syrup in the batter adds just the right amount of sweetness to balance out the salty hot dogs.
Instead of frying these corndogs, I like to dip pieces of hot dogs right into the homemade cornmeal batter and cook them in a waffle maker. The batter puffs up around each piece as it cooks, giving you little golden waffle bites that are perfect for dipping into ketchup, mustard, or your favorite sauce. They’re also a fun option to pack in lunchboxes!
If you love switching up classic waffles, you’ll also love these chicken waffle bites, banana waffle bites, and apple slice waffles for a few more fun ways to put your waffle maker to use!
Table of Contents
What You’ll Need
Here is what you’ll need to make these corndog waffles:
- Hot Dogs: I use fully cooked hot dogs and cut them into small strips so they’re easy to dip into the batter.
- All-Purpose Flour: Provides structure and helps the waffle coating hold together.
- Fine Yellow Cornmeal: Gives these waffles that classic corndog flavor and slightly textured coating. Fine cornmeal works best for a smoother batter.
- Baking Powder: Helps the cornmeal batter puff up around the hot dogs as it cooks.
- Salt: Enhances the flavor and balances the sweetness of the batter.
- Milk: Adds moisture to form a thick batter that clings to the hot dog pieces.
- Egg: Helps bind the batter together and gives the waffle coating structure.
- Oil: Adds moisture and helps the waffles cook up tender with lightly crisp edges.
- Maple Syrup: Adds a little sweetness to the cornmeal batter, giving these waffles that classic sweet and savory corndog flavor.
See the recipe card below for full information on ingredients and quantities.
Ingredient Substitutions & Additions
- Milk: Can be replaced with any dairy-free alternative.
- Oil: I prefer using a neutral oil like avocado or vegetable oil, but melted butter can also be used for a slightly richer flavor.
- Maple Syrup: Can be replaced with honey (if serving to little ones over the age of 1).
- Cornmeal: Fine yellow cornmeal works best, but fine white cornmeal can also be used. I wouldn’t recommend coarse cornmeal since it will give the waffle coating a grittier texture.
- Egg: You can try replacing the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water). Let the mixture sit for 5–10 minutes to thicken before adding it to the batter. The waffle coating may be softer with this swap.
Step-by-Step Instructions
STEP 1: Cut each hot dog in half crosswise, then slice each half lengthwise into 3 strips to make 6 pieces per hot dog (Image 1). For thicker pieces with more hot dog in each bite, you can slice each half lengthwise into 2 strips instead, making 4 pieces per hot dog. Pat the pieces dry with a paper towel to help the batter cling to them.
STEP 2: In a medium bowl, whisk together the all-purpose flour, cornmeal, baking powder, and salt (Image 2).
STEP 3: In a separate large bowl, whisk together the egg, milk, oil, and maple syrup until well combined (Images 3 & 4).
STEP 4: Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix (Images 5 & 6). Let the batter rest for about 5 minutes to allow the cornmeal to absorb some of the liquid. After 5 minutes, give the batter a gentle stir (Image 7). The batter should be thick enough to coat the hot dogs without immediately sliding off. If it seems too thick to dip, add milk 1 tablespoon at a time until it reaches the right consistency.
STEP 5: Dip one hot dog strip into the cornmeal waffle batter, making sure it is fully coated on all sides (Image 8). Lift the coated piece out of the batter and allow any excess to slowly drip off.
STEP 6: Place the coated hot dog piece onto a preheated, lightly greased waffle maker. Depending on the size of your waffle maker, you may be able to fit several pieces at a time. Close the waffle maker and cook for about 3.5 to 4 minutes, or until the waffle coating is golden and cooked through (Images 9 & 10). Repeat with the remaining hot dog pieces.
Storage Instructions
Let the corndog waffles cool completely before storing them in an airtight container in the refrigerator for up to 3 days. Reheat them in an air fryer, toaster oven, or waffle maker until heated through and lightly crisp on the outside. For longer storage, freeze the cooled waffles in a freezer-safe container or bag for up to 2 months. Place parchment paper between layers if needed to prevent them from sticking together. Reheat directly from frozen until heated all the way through.
Tips For Success
- Use fine cornmeal. Fine yellow cornmeal gives these waffles their classic corndog flavor without making the coating too coarse or gritty. I wouldn’t recommend using coarse cornmeal for this recipe.
- Pat the hot dogs dry before using. Removing excess moisture from the hot dogs helps the waffle batter cling to them instead of sliding off.
- Adjust the hot dog thickness as desired. I like to cut each hot dog into 6 smaller pieces for a good balance of hot dog and waffle coating. If you prefer more hot dog in each bite, cut each hot dog into 4 thicker pieces instead.
- Make sure your waffle maker is fully preheated. A hot waffle maker helps the batter set quickly around the hot dogs and gives the outside a golden finish.
- I used a Dash mini waffle maker to make small waffle sticks, but you can also use a full-sized waffle maker if you want to cook multiple strips at once.
Recipe FAQs
Most packaged hot dogs are already fully cooked, so you don’t need to cook them separately before dipping. Just make sure the package indicates that they’re fully cooked, and cook the waffle bites until the hot dogs are heated all the way through.
Fine cornmeal works best because it creates a smoother batter that coats the hot dogs more evenly. If your cornmeal is a little coarser, the waffles may have a more noticeable grainy texture. I recommend using fine yellow cornmeal for the best results.
Yes! Instead of dipping individual hot dog pieces, you can chop 3 hot dogs into small pieces and fold them directly into the waffle batter. Scoop portions of the mixture onto a preheated, lightly greased waffle maker and cook until golden and cooked through. This is a great option if you want to skip dipping each piece individually! Just keep in mind that the hot dog pieces will be distributed throughout the waffles rather than having one piece in the center.
More Waffle Recipes You’ll Love
Stuffed Croffles (Croissant Waffles)
Blueberry Banana Waffles
Mini Waffles
Carrot Waffles (Savory)
If you tried these Corngog Waffles, please leave a ⭐ star rating and let me know how it went in the comments below! I love hearing from you!
Corndog Waffles (Mini Waffle Bites)
Ingredients
- 4 hot dogs
- ½ cup all-purpose flour
- ½ cup fine yellow cornmeal
- 1 ½ tsp baking powder
- ¼ tsp teaspoon salt
- ⅓ cup milk
- 1 large egg
- 2 tbsp mild-tasting oil
- 2 tbsp maple syrup
Instructions
- Cut each hot dog in half crosswise, then slice each half lengthwise into 3 strips to make 6 pieces per hot dog. For thicker pieces with more hot dog in each bite, you can slice each half lengthwise into 2 strips instead, making 4 pieces per hot dog. Pat the pieces dry with a paper towel to help the batter cling to them.
- In a medium bowl, whisk together the all-purpose flour, cornmeal, baking powder, and salt.
- In a separate large bowl, whisk together the egg, milk, oil, and maple syrup until well combined.
- Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix. Let the batter rest for about 5 minutes to allow the cornmeal to absorb some of the liquid. After 5 minutes, give the batter a gentle stir. The batter should be thick enough to coat the hot dogs without immediately sliding off. If it seems too thick to dip, add milk 1 tablespoon at a time until it reaches the right consistency.
- Dip one hot dog strip into the cornmeal waffle batter, making sure it is fully coated on all sides. Lift the coated piece out of the batter and allow any excess to slowly drip off.
- Place the coated hot dog piece onto a preheated, lightly greased waffle maker. Depending on the size of your waffle maker, you may be able to fit several pieces at a time. Close the waffle maker and cook for about 3.5 to 4 minutes, or until the waffle coating is golden and cooked through. Repeat with the remaining hot dog pieces.
Notes
- Use fine cornmeal. Fine yellow cornmeal gives these waffles their classic corn dog flavor without making the coating too coarse or gritty. I wouldn’t recommend using coarse cornmeal for this recipe.
- Pat the hot dogs dry before using. Removing excess moisture from the hot dogs helps the waffle batter cling to them instead of sliding off.
- Adjust the hot dog thickness as desired. I like to cut each hot dog into 6 smaller pieces for a good balance of hot dog and waffle coating. If you prefer more hot dog in each bite, cut each hot dog into 4 thicker pieces instead.
- Make sure your waffle maker is fully preheated. A hot waffle maker helps the batter set quickly around the hot dogs and gives the outside a golden finish.
- I used a Dash mini waffle maker to make small waffle sticks, but you can also use a full-sized waffle maker if you want to cook multiple strips at once.
