Mini Corn Dog Bites
Crispy, golden mini corn dog bites are made with a simple homemade batter and served with a sweet honey mustard dipping sauce—perfect for parties, snacks, or game day!
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If you’re looking for a fun, family-friendly snack that’s easy to make and guaranteed to disappear fast, these Mini Corn Dog Bites are just the ticket! Whether you’re whipping up an after-school snack, prepping for a game day spread, or throwing a backyard party, these bite-sized treats hit that nostalgic sweet spot with just the right mix of crispy, savory, and a hint of sweetness.
What others are saying
“As a daycare provider, I’m always looking for new, appetizing recipes to prepare for the children. This was a big HIT (so says the Toddler Brigade)!”
– Adrienne B.
Ingredients and tools you will need
You will love these mini corn dog bites because they are kid-approved, easy to make, great for serving a crowd, and freezer-friendly. To make this corn dog bites recipes, you will need:
- 1 cup all-purpose flour, divided
- 1/4 cup white cornmeal – for that classic corn dog texture
- 4 tablespoons sugar – adds just the right amount of sweetness
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 cup milk – helps bind the batter
- 8 hot dogs, cut into thirds – creating 24 perfect bite-sized pieces
- Vegetable oil or canola oil, for frying – enough to fill your skillet about an inch deep. You could also use peanut oil.
For the honey mustard dipping sauce:
- 1/4 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon yellow mustard
- 2 tablespoons honey – make it spicy by subbing with hot honey
- 1 teaspoon apple cider vinegar – or lemon juice for a citrusy twist
- Salt – to taste
Tools:
- Large mixing bowl – for combining the cornmeal batter ingredients
- Small mixing bowl – to mix all the sauce ingredients together
- Measuring spoons and cups – to get the perfect balance of sweet and tangy
- Whisk – to mix your batter until smooth
- Shallow bowl – for dredging the hot dog pieces in flour
- Cutting board & knife – to cut the hot dogs into thirds
- Tongs or a slotted spoon – to safely lower and remove corn dog bites from the hot oil
- Large skillet or deep frying pan – for frying the corn dog bites (cast iron works great!)
- Frying or candy thermometer – to keep your oil at a steady 375°F
- Metal or wooden skewer – I find it’s easier to flip these using a skewer instead of a slotted spoon or tongs.
- Paper towels or a wire rack – for draining excess oil after frying
- Plate or tray – for serving or staging while frying in batches
- Rubber spatula – to scrape every last bit of sauce from the bowl
- Airtight container or jar – for storing leftovers in the refrigerator
Optional:
- Toothpicks or skewers – for serving or making mini corn dog pops
- Small bowls or ramekins – for serving dipping sauces
How to make mini corn dog bites
- In a large skillet, heat your oil to 375°F. This temperature is key for a crispy, golden crust without being greasy.
- In a large bowl, whisk together 2/3 cup of the flour, cornmeal, sugar, baking powder, salt, garlic powder, and onion powder. Stir in the milk until smooth and well-combined.
- Place the remaining 1/3 cup of flour in a shallow bowl. Dredge each hot dog piece in the flour. This helps the batter stick better.
- Dip the floured piece of hot dog into the cornbread batter, letting any excess drip off.
- Carefully place them in the hot oil and fry for 3–5 minutes, flipping as needed, until golden brown on all sides. Don’t overcrowd the skillet. Fry in batches to keep the oil temperature steady.
- Remove the mini corn dogs from oil and drain on paper towels. Serve warm with the honey mustard sauce.
How to make the honey mustard dipping sauce
- In a small bowl, whisk together mayonnaise, Dijon mustard, yellow mustard, and honey until smooth and well combined.
- Stir in the apple cider vinegar and salt.
- Taste and adjust – add more honey for sweetness or more mustard for tang.
- Chill for at least 15 minutes before serving for the best flavor.
Storage, freezing, and reheating instructions
Storage. Let the corndog bites cool completely before storing to prevent sogginess. Place the cooled mini corndogs in an airtight container lined with a paper towel to absorb excess moisture. Store in the fridge for up to 3–4 days. Store the sauce in an airtight container in the fridge for up to 1 week.
Freezing. Arrange the cooled mini corn dogs in a single layer on a baking sheet and freeze until solid (about 1–2 hours). Transfer to a freezer-safe zip-top bag or container, removing as much air as possible. Label with the date and store for up to 2 months.
Reheating. For the oven, preheat to 375°F. Place the mini corn dogs on a baking sheet and bake for 10–12 minutes (longer if frozen), flipping halfway through. If you have a baking rack, I recommend using that to allow the hot air to flow around the corndogs and any excess grease to drip off.
For the air fryer, cook at 350°F for 5–7 minutes (thawed) or 8–10 minutes (frozen), until hot and crispy.
I don’t recommend reheating these in the microwave. It will heat them, but the coating will be soft rather than crisp.
Frequently asked questions
Yes! You can use beef, turkey dogs, chicken, little smokies, or even plant-based hot dogs. Just make sure they’re fully cooked before battering and frying.
Yes, though they won’t be as crispy. Preheat your oven to 400°F, place battered hot dog pieces on a greased or parchment-lined baking sheet, and bake for 15–20 minutes, flipping halfway through. A light spray of cooking oil will help them crisp up a bit.
Yes. Again, they won’t be as crispy and I do recommend lining your air fryer basket with parchment paper to prevent the corn dog batter from seeping through. Preheat your air fryer to 375°F and cook battered mini corn dogs in a single layer for 8–10 minutes, flipping halfway through. Lightly spray with oil for best results.
Make sure you dredge the hot dog pieces in flour first—it helps the batter stick. Also, don’t skip drying the hot dogs with a paper towel before dredging. Wet surfaces can cause the batter to slide off during frying.
Yes! You can fry them ahead and store in the fridge or freezer (see storage instructions above). Reheat in the oven or air fryer to bring back that crispy texture.
You can use yellow corn meal if that’s what you have. White cornmeal tends to be a bit milder in flavor, while yellow has a slightly sweeter, richer taste—either works well!
Yes! You can absolutely make these mini corn dog bites dairy-free with a few simple swaps. The main ingredient to substitute is the milk used in the batter. Use one cup of any of the following non-dairy alternatives in place of regular milk: unsweetened almond milk, oat milk, soy milk, coconut milk (the beverage kind, not canned), rice milk Choose an unsweetened and unflavored variety to avoid altering the taste of your batter.
This recipe makes 24 mini corn dog bites, which typically serves about 6–8 people as an appetizer or snack, assuming 3–4 bites per person. For heartier portions, it may serve 4–6.
The honey mustard sauce recipe provided makes approximately 1/2 cup (about 8 tablespoons) of sauce.
That’s usually enough for 6–8 people as a dipping sauce for the mini corn dog bites—roughly 1 tablespoon per person. If you’re serving a larger group or just really love dipping, you can easily double the recipe!
Mini Corn Dog Bites
Ingredients
For the corn dog bites:
- 1 cup all-purpose flour divided
- 1/4 cup white cornmeal
- 4 tablespoons sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 cup milk
- 8 hot dogs cut into thirds
- Vegetable oil for frying
For the honey mustard dipping sauce:
- 1/4 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon yellow mustard
- 2 tablespoons honey
- 1 teaspoon apple cider vinegar
Instructions
For the corn dog bites:
- Heat oil in a large skillet to 375 degrees.
- In a large mixing bowl, combine 2/3 cup of flour, cornmeal, sugar, baking powder, salt, garlic powder, and onion powder.
- Stir in milk.
- Place remaining 1/3 cup of flour in a shallow bowl.
- Dredge hot dog pieces in flour. Coat with cornmeal batter and allow any excess to drip off.
- Place in hot oil. Fry for 3-5 minutes until both sides are golden brown.
- Drain on paper towels.
For the honey mustard sauce:
- In a small bowl, whisk together mayonnaise, Dijon mustard, yellow mustard, and honey until smooth and well combined.
- Stir in the apple cider vinegar and salt.
- Chill for at least 15 minutes before serving for best flavor.
Notes
- Recipe makes 24 mini corn dogs and 1/2 cup honey mustard sauce.
Yes, as long as you reheat them in the oven the coating should crisp up again and you should be fine.