Craving something crispy, savory, and bite-sized?
These Homemade Corn Dog Bites are your new go-to snack or appetizer.
Whether you’re hosting a party, feeding hungry kids, or just want to bring some fairground flavor into your kitchen, this easy recipe delivers all the classic corn dog taste, without the stick.
Let’s dive into this fun, family-friendly treat!
Why You’ll Love Homemade Corn Dog Bites
They’re a fun twist on a nostalgic classic, and they offer everything you love about traditional corn dogs in a mini, poppable form.
Here’s why they deserve a spot in your snack rotation:
- Quick and easy to prepare, they’re ready in about 30 minutes
- Kid-approved and ideal for school lunches or after-school snacks
- Perfect for parties, potlucks, or game day spreads
- Freezer-friendly for make-ahead convenience
- Customizable with different batters, cheeses, or sausages
Ingredients You’ll Need
To make the perfect homemade corn dog bites, you’ll need a handful of pantry staples and your favorite type of hot dogs or sausages. Here’s what to gather:
For the batter:
- ¾ cup cornmeal
- ¾ cup all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 large egg
- ⅔ cup milk
- 1 tablespoon melted butter or oil
For the filling:
- 4 to 5 hot dogs, cut into 1 to 2-inch pieces
- Optional: cubes of cheddar cheese, sliced jalapeños
For cooking:
- Vegetable oil for frying (if frying)
- Cooking spray (if baking or air frying)
How to Make Homemade Corn Dog Bites (Step-by-Step)
You can fry, bake, or air fry these tasty bites depending on your preference. Here’s how to make them from scratch:
- Mix the batter: In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. In another bowl, whisk the egg, milk, and melted butter. Combine wet and dry ingredients until you get a smooth, thick batter.
- Prep the hot dogs: Cut your hot dogs into 1 to 2-inch bite-sized pieces. If you’re adding cheese or other fillings, now’s the time.
- Coat each piece: Pat the hot dogs dry with a paper towel. Dip each one into the batter using a toothpick or skewer, ensuring full coverage.
- Choose your cooking method:
- Frying: Heat oil to 350°F. Fry 4–6 pieces at a time for about 2–3 minutes or until golden brown. Drain on a paper towel.
- Baking: Preheat oven to 375°F. Spoon batter into greased mini muffin tins, press a hot dog piece into each one, and bake for 12–15 minutes until golden.
- Air frying: Lightly grease the air fryer basket. Cook coated bites at 370°F for 7–8 minutes, flipping halfway through.
- Cool and serve: Let cool slightly before serving. They’re best served warm with dipping sauces.
Tips for Crispy, Golden Results
- Use cold batter for a fluffier, crispier finish.
- Blot hot dogs dry before dipping to help the batter stick better.
- Avoid overcrowding the fryer or air fryer basket to ensure even cooking.
- Maintain oil temperature if frying. Too hot and the outside burns; too cold and they’ll get soggy.
- Serve immediately or keep warm in the oven until ready to eat.
Variations and Serving Ideas
Want to make them your own? Here are some fun variations and serving tips:
- Swap proteins: Use turkey dogs, chicken sausages, or plant-based alternatives.
- Add cheese: Stuff a cube of cheddar or mozzarella in with the hot dog.
- Spice it up: Add paprika, cayenne, or jalapeños to the batter for a little kick.
- Serve with sauces: These bites pair perfectly with classic yellow mustard, ketchup, spicy mayo, ranch, or honey mustard.
Storage and Reheating Tips
These bites are easy to store and reheat, making them perfect for leftovers or meal prep:
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Lay out in a single layer to freeze, then transfer to a zip-top bag for up to 2 months.
- Reheat: Best reheated in the oven or air fryer to regain crispiness. Avoid the microwave to prevent sogginess.
Recipe FAQ’s
Can I bake them instead of frying?
Absolutely. Baking in a mini muffin tin is a great oil-free option.
How do I keep them crispy?
Serve them fresh, or reheat in the oven or air fryer. Avoid storing in covered containers while still warm to prevent steam buildup.
Can kids help make these?
Yes! Let kids stir the batter or help dip the hot dogs—just keep an adult on fryer or oven duty.
Easy Homemade Corn Dog Bites
Ingredients
For the batter:
- ¾ cup cornmeal
- ¾ cup all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 large egg
- ⅔ cup milk
- 1 tablespoon melted butter or oil
For the filling:
- 4 to 5 hot dogs cut into 1 to 2-inch pieces
- Optional: cubes of cheddar cheese sliced jalapeños
For cooking:
- Vegetable oil for frying if frying
- Cooking spray if baking or air frying
Instructions
Mix the batter:
- In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. In another bowl, whisk the egg, milk, and melted butter. Combine wet and dry ingredients until you get a smooth, thick batter.
Prep the hot dogs:
- Cut your hot dogs into 1 to 2-inch bite-sized pieces. If you’re adding cheese or other fillings, now’s the time.
Coat each piece:
- Pat the hot dogs dry with a paper towel. Dip each one into the batter using a toothpick or skewer, ensuring full coverage.
Choose your cooking method:
- Frying: Heat oil to 350°F. Fry 4–6 pieces at a time for about 2–3 minutes or until golden brown. Drain on a paper towel.
- Baking: Preheat oven to 375°F. Spoon batter into greased mini muffin tins, press a hot dog piece into each one, and bake for 12–15 minutes until golden.
- Air frying: Lightly grease the air fryer basket. Cook coated bites at 370°F for 7–8 minutes, flipping halfway through.
Cool and serve:
- Let cool slightly before serving. They’re best served warm with dipping sauces.