Mini Corn Dogs

  • Author: Jodi Danen, RDN | Create Kids Club
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30
  • Yield: 4 1x
  • Category: Lunch
  • Method: Bake
  • Cuisine: American


Mini Corn Dogs wrapped with a cornmeal crust then baked in the oven for a simple and delicious homemade corn dog recipe your family will love.


  • 4 bun length hot dogs
  • 1/2 cup fine ground cornmeal
  • 1/2 cup all-purpose flour
  • 2 tbsp. sugar
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 3 tbsp. butter
  • 1/4 cup milk


  1. Preheat oven to 375 degrees
  2. In a medium sized bowl whisk together cornmeal, flour, sugar, baking powder, salt, and pepper.
  3. Add butter to the flour mix and use a pastry blender or clean hands to incorporate the butter into the mixture.  It should look like sand when it’s blended.
  4. Add milk and mix well.  Place the bowl into the refrigerator until you need it.
  5. Using a paper towel, pat the hot dogs dry, then slice into 4ths.
  6. Prepare a clean surface to roll the corn dog dough onto.  Sprinkle surface with flour.
  7. Take the dough from the fridge.  If it looks like it is sticky, work a little more flour into the mixture.  Place dough onto a floured surface and sprinkle a little flour on top of the dough.
  8. Using a rolling pin, roll the dough out flat and thin, but thick enough to cover the hot dogs.
  9. Place one piece of a hot dog onto the edge of the dough and cut a strip out of the dough.  This should cover 2-3 hot dog pieces.
  10. Roll the dough covered hot dog in your hands to form the mini corn dog.  Place onto a baking sheet.
  11. Repeat until all the hot dogs are covered.
  12. Bake for 12-15 minutes.


  • Serving Size: 4 peices