These corndogs bites are a fun take on the classic corndog! They are easy for toddlers to eat with the same, great corndog taste!

Corndogs are a classic favorite, but can sometimes be difficult for little ones to eat. These corndog bites offer the same flavor without the stick! Be sure to quarter these bites for children under the age of 4!

WHAT YOU’LL NEED

Here is what you’ll need to make these corndog bites:

• Flour: I used all purpose flour, but whole wheat works as well.
• Cornmeal: The main ingredient to give these muffins that authentic “corn” taste!
• Baking Powder: Leavening agent to help the muffins rise.
• Salt: Used to balance the flavors in the muffins.
• Hotdogs: The heart of the corndog!
• Milk: I used whole milk in this recipe, but dairy-free alternatives work as well.
• Egg: Used as a binder to hold the muffins together.
• Oil: I used extra light tasting olive oil, but any mild-tasting oil works as well.
• Maple Syrup: For subtle added sweetness to the corn muffins.

PROCESS

1. Boil hotdogs for 5 minutes and set aside. Add the dry ingredients to a bowl and mix until combined.
2. Whisk the wet ingredients in a separate bowl until combined.
3. Pour the wet ingredients into the bowl with the dry ingredients and mix until combined. Do not overmix.
4. Pour the batter into a mini muffin pan about ¾ of the way full.
5. Slice the hotdogs into small coins and place one piece at the center of each muffin.
6. Bake for 15 minutes, or until a toothpick comes out clean.

STORAGE INSTRUCTIONS

Let the muffins completely cool and store them in an airtight container for up to 2 days at room temperature or up to 5 days in the fridge. To freeze, store in a freezer-safe Ziploc bag once cooled for up to 3 months. To reheat, simply microwave the muffins for 20-30 seconds, or until warmed through!

SUBSTITUTIONS

• Hotdogs: The hotdogs in this recipe may be replaced with vegan hotdogs or any other source of protein. They may also be omitted completely to create normal corn muffins!
• Eggs: You may replace the egg with a flax egg. To make a flax egg, combine 3 tablespoons of water with 1 tablespoon of ground flaxseed. Let the mixture sit in the fridge for about 15 minutes until it forms a gel-like texture.
• Milk: The milk may be replaced with a dairy-free alternative, such as a coconut milk or oat milk.
• Salt: The salt is an optional ingredient and may be omitted. I find that including it helps preserve the freshness of the muffins at room temperature, but it is not needed.
• Oil: The oil may be replaced with equal parts melted butter.

RECIPE NOTES

• *Please be sure to quarter these muffins for children under the age of 4. Coined hotdogs as is are a choking hazard and should be modified. Alternatively, you can chop the hotdogs up into small peices and fold them into the batter beforehand.
• Omit the hotdogs completely for normal corn muffins!
• This recipe makes 20 mini muffins. You may make regular-sized muffins by adding a few more minutes to the total bake time.
• I like to use a silicone muffin pan to bake these muffins as they pop out easily without any sticking. If using a regular mini muffin pan, be sure to coat with a cooking spray beforehand. 

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• Broccoli and Cheese Bites
• Egg Bites

Corndog Bites

These bite size corndogs muffins are a fun take on the classic corndog! They are easy for toddlers to eat with the same, great corndog taste!

5 from 2 votes

Print Pin Rate

Course: lunch

Cuisine: American

Keyword: corndogs, mini corndogs

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 20 mini bites

Ingredients 

US CustomaryMetric

• ½ cup all purpose flour
• ½ cup fine yellow cornmeal
• ½ tbsp baking powder
• ¼ tsp salt
• 2 hotdogs
• ½ cup milk
• 1 egg
• 2 tbsp oil
• 3 tbsp maple syrup

Instructions

• Preheat the oven to 350 degrees F (180 degrees C).
• Boil hotdogs for 5 minutes and set aside. Add the dry ingredients to a bowl and mix until combined.
• Whisk the wet ingredients in a separate bowl until combined.
• Pour the wet ingredients into the bowl with the dry ingredients and mix until combined. Do not overmix.
• Pour the batter into a mini muffin pan about ¾ of the way full.
• Slice the hotdogs into small coins and place one piece at the center of each muffin.
• Bake for 15 minutes, or until a toothpick comes out clean.

Notes

• *Please be sure to quarter these muffins for children under the age of 4. Coined hotdogs as is are a choking hazard and should be modified. Alternatively, you can chop the hotdogs up into small peices and fold them into the batter beforehand.
• Omit the hotdogs completely for normal corn muffins!
• This recipe makes 20 mini muffins. You may make regular-sized muffins by adding a few more minutes to the total bake time.
• I like to use a silicone muffin pan to bake these muffins as they pop out easily without any sticking. If using a regular mini muffin pan, be sure to coat with a cooking spray beforehand. 

Nutrition

Nutrition Facts

Corndog Bites

Amount per Serving

Calories

62.56

% Daily Value*

Fat

 

2.74

g

4

%

Saturated Fat

 

0.57

g

4

%

Trans Fat

 

0.01

g

Polyunsaturated Fat

 

0.63

g

Monounsaturated Fat

 

1.42

g

Cholesterol

 

10.82

mg

4

%

Sodium

 

97.8

mg

4

%

Potassium

 

38.37

mg

1

%

Carbohydrates

 

7.85

g

3

%

Fiber

 

0.46

g

2

%

Sugar

 

1.58

g

2

%

Protein

 

1.66

g

3

%

Vitamin A

 

21.76

IU

0

%

Vitamin C

 

0.01

mg

0

%

Calcium

 

29.74

mg

3

%

Iron

 

0.45

mg

3

%

* Percent Daily Values are based on a 2000 calorie diet.

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