My kids LOVE corndogs. They would eat them breakfast, lunch and dinner if I let them. Seriously. If I ever make the mistake of asking what they want to eat, the unanimous enthusiastic response is CORNDOGS!! Here’s the problem-o though. My kids are still young enough that I’m paranoid about them choking on a hot dog. I still cut them in half lengthwise and then into small little bites for them. So, aside from not being that healthy, corndogs are kind of a pain. The kids can’t just dip them and eat them, it’s a big production for me before they can even touch their food. Annoying! I’ve found a great solution in these adorable mini corndogs made in my tart pan.
I would imagine these would freeze well, but I wouldn’t know for sure because my kids ate the entire pan of them. Ok…my husband and I helped a little. But only a little. My three-year old ate about a dozen I think.
I made these using Jiffy cornbread mix because we were on our way out the door and I needed to just throw it all in the pan. Feel free to use your favorite cornbread recipe though. I’ve included my buttermilk cornbread recipe below. I have not included photos of this recipe coming together because, well – little smokies cut in half are not appetizing looking. So you just get the finished product today. Hope you can deal with that.
Bake and enjoy! Quick, easy and very yummy! My kids devoured these!
Homemade Mini-Corndogs
12 little smokies cocktail wieners
1 batch cornbread batter*
Preheat oven to 375. Spray a mini-muffin (tart) pan with non-stick cooking spray. Prepare cornbread batter as directed and fill muffin tins about 2/3 full with batter.
Cut little smokies in half and press one half lightly into each muffin tin. Bake in preheated oven 12-15 minutes or until cornbread is golden.
Allow to cool slightly then slide a knife around the edge of each corndog and pop out of tin.
*Buttermilk Cornbread
2/3 cup white sugar
2 eggs
1 cup buttermilk*
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt
Directions
- Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
- Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Stir buttermilk into mixture in pan. Stir in cornmeal, flour, baking soda and salt until well blended and few lumps remain. Pour batter into the prepared pan.
- Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean. After removing from oven, spread a thin layer of honey butter over surface of cornbread while still in the pan. Serve warm with honey butter.
*If you don’t have any buttermilk, substitute “sour milk” – mix 1 C milk with 1 1/2 T fresh lemon juice. Allow to stand while you prepare other ingredients. Milk will thicken to the consistency of buttermilk or a runny yogurt.
Bakerlady 