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Mini Corn Dogs

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Susan Reid

Mini Corn Dogs Recipe

Susan Reid, editor of our Baking Sheet newsletter and innovator of all things food, took one look at our new electric stuffed pancake maker, and quickly came up with the idea behind this recipe. Why not make mini corn dogs — baked, not fried? Although we've chosen to use sausage for our meat filling, you could easily make these with 1/2" segments of hot dog. Just be sure they're warm before you add them to the batter, since they won't get a chance to heat all the way through before the corn dogs are done.

At a glance

Prep
Bake
Total
Yield
20 mini corn dogs.
Nutrition information

Ingredients

Choose your measure:

Filling

  • 1 tablespoon butter or oil
  • 1/4 cup diced onions
  • 1/2 pound bulk sausage

Batter

  • 1 3/4 cups King Arthur Unbleached All-Purpose Flour
  • 1 cup cornmeal
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1/2 to 3/4 teaspoon salt, to taste
  • 2 tablespoons chopped fresh herbs (chives, parsley, sage), optional
  • 1 1/4 cups milk
  • 1/4 cup unsalted butter, melted and cooled
  • 1/4 cup corn oil or vegetable oil
  • 1 large egg

Instructions

  1. To make the filling: Put a skillet over medium heat and melt the butter.
  2. Add the onions and cook, stirring occasionally, until translucent.
  3. Add the sausage and cook until done. Remove from the heat and drain off any extra fat.
  4. To make the batter: In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. Stir in any desired herbs.
  5. In another bowl or large measuring cup, whisk together the milk, melted butter, oil, and egg.
  6. Pour the liquid all at once into the flour mixture, stirring quickly and gently just until combined.
  7. To cook: Grease the wells of your stuffed pancake maker or place an aebelskiver pan over medium-low heat.
  8. Scoop a heaping tablespoon-sized portion of batter into each well, and press a heaping teaspoon of the filling into the batter (a tablespoon cookie scoop and teaspoon cookie scoop respectively, work well here). Top with another tablespoon scoop of batter.
  9. Cook the dogs for 3 to 5 minutes. Using a chopstick or small wooden spatula, flip them over, and cook for another 3 to 5 minutes.
  10. Transfer the corn dogs to a baking sheet, and pop them into the oven to stay warm while succeeding batches are made.
  11. Yield: 20 mini corn dogs.

Nutrition Information

  • Serving Size 1 mini (57g)
  • Servings Per Batch 20
Amount Per Serving:
  • Calories 160
  • Calories from Fat 70
  • Total Fat 8g
  • Saturated Fat 3g
  • Trans Fat 0g
  • Cholesterol 25mg
  • Sodium 170mg
  • Total Carbohydrate 16g
  • Dietary Fiber 1g
  • Sugars 3g
  • Protein 4g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.