Baked Corn Dog Bites

Healthier Baked Corn Dog Bites recipe: Fun school lunch recipes for kids | Stacie Billis

Snack time doesn’t always have to be a time for sweets — it can also be a time for sweet and salty! These corn dog bites are the best of both worlds with slightly sweetened corn muffins stuffed with a small piece of slaty hot dog, which, by the way, gives this snack a little protein boost too.

I make a big batch of these at once and keep the rest in my freezer for when I need them. I also pack them for school lunch sometimes, which the kids love. Nothing beats a little taste of the summer country fair in the middle of a long school day.

Baked Corn Dog Bites

Makes 2 dozen


Neutral oil, such as grapeseed or canola, for pan

1 cup cornmeal

½ cup all-purpose flour

¼ cup granulated sugar

1 teaspoon baking powder

Pinch of salt

2 large eggs, ideally at room temperature

½ cup milk

2 tablespoons plain yogurt, regular or Greek-style

4 hot dogs, patted dry, each cut into 6 pieces


Preheat the oven to 350 degrees F. Lightly oil a 24-well mini muffin tin and set aside. In a medium-size bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.


Make a well in the center of the dry ingredients and add the eggs, milk, and yogurt. Whisk to combine well; the batter should have a consistency similar to that of pancake batter.


Ladle just enough batter to cover the bottom of each well of the prepared tin. Drop a piece of hot dog into each well and then cover with more batter, filling the well three-quarters of the way (½ tablespoon should do the trick). Bake for 15 minutes. Allow to cool in the pan for 5 minutes before carefully transferring the mini muffins to a wire rack or the counter to finish cooling. Serve warm or at room temperature, or allow to cool completely before storing in a sealed container or resealable plastic bag in the refrigerator for up to 3 days or in the freezer for up to 3 months.

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