Corndog Cups Recipes

CORN DOG BITES

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Spray 2 24-cup mini-muffin pans with cooking spray.
• Cut hot dogs into 4 pieces crosswise and cut each piece lengthwise to make 8 pieces per hot dog.
• 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.
• Bake in the preheated oven until the corn muffins are lightly browned and set in the center, about 8 minutes.

CORNDOG CUPS

Steps:

• Preheat oven to 400 degrees and prepare 8 regular muffin cups by spraying with cooking spray.
• Mix cornmeal, flour, salt, vegetable oil, milk, pepper, dry mustard, baking powder, and sugar together in a bowl.
• Divide among muffin cups and press into the bottom and up the sides of the cups.
• Bake 10-13 minutes until crust is set.
• Mix hot dogs, ketchup, mustard, Worcestershire sauce, and brown sugar in a bowl, then divide among cups.
• Bake for 10 minutes until hot dogs are hot.

CORN DOGS

Steps:

• In a medium bowl, combine cornmeal, flour, salt, pepper, sugar and baking powder. Stir in eggs and milk.
• Preheat oil in a deep saucepan over medium heat. Insert wooden skewers into frankfurters. Roll frankfurters in batter until well coated.
• Fry 2 or 3 corn dogs at a time until lightly browned, about 3 minutes. Drain on paper towels.