Mini Corn Dog Bites

5 from 1 vote

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!

Course Appetizer

Cuisine American

Cook Time 5

Total Time 5

Servings mini corn dogs

Calories 270kcal

Author Lisa B.

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.

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.

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.

Nutrition