southerncook
Mini corn dogs are a classic snack food that has been enjoyed by people of all ages for many years. These bite-sized treats are perfect for any occasion, from game day parties to after-school snacks. In this blog post, we will take a closer look at mini corn dogs, including their history, how they are made, and some fun variations to try.
History of Mini Corn Dogs
Corn dogs originated in the United States in the 1940s, and were originally called “pronto pups”. They were first introduced at the Texas State Fair, and quickly became a popular snack food throughout the country. The concept was simple – a hot dog on a stick, coated in cornmeal batter and deep fried until crispy and golden brown.
Ingredients:
4 hot dogs, cut into 24 pieces
1 large egg, beaten
4 tbsp vegetable oil, divided
2 tbsp white sugar
1 cup milk
1 tsp white vinegar
1 cup cornmeal
1 cup all-purpose flour
1 ¾ tsp baking powder
¼ tsp baking soda
¾ tsp kosher salt
1 pinch cayenne pepper
Directions:
Preheat the oven to 450 degrees F (230 degrees C).
In a mixing bowl, whisk together the beaten egg, 2 tbsp vegetable oil, sugar, and milk until combined.
Add the white vinegar, cornmeal, flour, baking powder, baking soda, kosher salt, and cayenne pepper to the bowl. Whisk briskly until the ingredients are combined and the batter is relatively thin and well mixed. Let the batter sit for 10 minutes.
Brush two 12-cup mini muffin tins with the remaining 2 tbsp vegetable oil.
Fill the prepared muffin cups to about 1/8 inch from the top with the batter.
Gently push a piece of hot dog into the center of each muffin.
Bake in the preheated oven until nicely browned, about 18 minutes.
Let the muffins cool for at least 5 minutes before removing them from the pan.
