Corn Dog Bites

A faster, easier version of a corn dog. Very kid-friendly! Serve with ketchup and mustard!

Step: 1

Preheat oven to 425 degrees F (220 degrees C). Spray 2 24-cup mini-muffin pans with cooking spray.

Step: 2

Cut hot dogs into 4 pieces crosswise and cut each piece lengthwise to make 8 pieces per hot dog.

Step: 3

Whisk flour, corn meal, sugar, baking powder, and salt in a bowl; stir in milk, egg, and vegetable oil to make a smooth batter. Stir chopped hot dogs into batter and spoon the mixture into prepared mini muffin cups.

Step: 4

Bake in the preheated oven until the corn muffins are lightly browned and set in the center, about 8 minutes.

Per Serving: 434 calories; protein 10.6g; carbohydrates 41.5g; fat 25g; cholesterol 55.4mg; sodium 1072.7mg.

The quality of the flour could make a real difference to your bread. Different makers do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard dough flours – especially if you’re making wholemeal bread , which doesn’t always rise as well as clear bread.

To made this in a dough , add all the menus to your breadmaker and follow the makers instructions.

A dough’s first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it night before , then clear it off the next day.