Corndog Waffles (Mini Waffle Bites)
These corndog waffles are such a fun twist on classic corn dogs! 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!
Servings: 24 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.
Nutrition
Calories: 60kcal | Carbohydrates: 7g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 12mg | Sodium: 107mg | Potassium: 36mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 17IU | Vitamin C: 0.01mg | Calcium: 24mg | Iron: 0.5mg
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