Corndog Bites
on Sep 26, 2021, Updated Feb 25, 2024
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These corndog bites are a fun take on the classic corndog! They are easy for toddlers to eat with the same, great corndog taste. In just 25 minutes, these tasty little bites will be ready to serve!
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 as hotdogs are a common choking hazard for young children.
If you love this savory lunch, be sure to try out these cheesy broccoli tots and these savory veggie muffins for more bite-sized lunches!
Table of Contents
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.
See the recipe card below for full information on ingredients and quantities.
Recipe Substitutions & Additions
- 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 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.
Step By Step Instructions
- 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. Alternatively, you may also finely dice the hotdogs and fold them into the batter after step 4.
- Bake for 13 to 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!
Tips For Success
- *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 pieces and fold them into the batter beforehand.
- Omit the hotdogs completely for normal corn muffins!
- This recipe makes 24 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 it with a cooking spray beforehand.
Recipe FAQs
You can swap the hotdogs with cooked sausage or cooked veggies. You can also omit it altogether for classic corn muffins!
These bites are great served with a side of mustard or ketchup. They’re also great served just on their own!
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 pieces and fold them into the batter beforehand.
Other Bite-Sized Recipes You’ll Love
Baked Mac And Cheese Bites
Broccoli Egg Bites
Zucchini Pizza Bites
Broccoli and Cheese Bites
If you tried these Corndog Bites please leave a ⭐ star rating and let me know how it went in the comments below! I love hearing from you!
Corndog Bites
Ingredients
- 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. Slice the hotdogs into small coins and place one piece at the center of each muffin. Alternatively, you may also finely dice the hotdogs and fold them into the batter.
- Bake for 13 to 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 pieces and fold them into the batter beforehand.
- Omit the hotdogs completely for normal corn muffins!
- This recipe makes 24 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 it with a cooking spray beforehand.
My daughter loves these!