This recipe came about 13 years ago when my youngest son Henry was at home with my while his brother and sister were in school. He wanted a corn dog after seeing it on TV for a Kid’s Cuisine commercial and of course we didn’t have one on hand. I told him we would make our own, and he was so excited to be in the kitchen with me that he didn’t even mind we were creating a variation on it.
Since then I have been making these whenever I need to use up hot dogs that were leftover, or in the fridge and weren’t used. I use my favorite corn bread recipe and slice up the hot dogs, and just pop the batter in a greased muffin tin and they are ready in no time, taste delish just like a corn dog, and as healthy as a hot dog can be! No frying.
If you love the carnival favorite or are just a fan of hot dogs give this a try. This is perfect finger food for young kids and adults alike. I have served these during football games, at parties, and for a quick dinner for the kids and they are well received by kids and adults alike!
Kid Friendly Corn Puppies
A simplified version of a Carnival classic, that's quick, easy and so delish!
- 1 cup of unbleached flour
- 1 cup of corn meal
- 1/3 cup of sugar
- 2 tsp. of baking powder
- 6 tbsp. of melted butter, reserve two for brushing on muffins when they come out of the oven
- 1 cup of milk
- 1 egg beaten
- pinch of Kosher salt
- 4 or 5 sliced hot dogs Hebrew National, preferred
- Preheat oven to 400°. Spray a muffin tin with vegetable spray.
- In a large mixing bowl, combine dry ingredients, add 4 tbsp. of melted butter, milk and beaten egg mix well to combine.
- Add in hot dogs, mix and spoon evenly into greased muffin tin.
- Bake 20 minutes or until golden. Immediately brush with remaining melted butter.
- Serve immediately with ketchup, mustard or relish. Devour