“Found this while looking for "fun" Super Bowl food for my teenage celiac...they were gobbled up by all of the teens, not just the GF kid. Wicked easy to make...my new go-to when the boys come here after school.”
READY IN:
27mins
SERVES:
12
YIELD:
36 mini corn dogs
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375 degrees.
  2. Combine butter and sugar, whisk well.
  3. Whisk in the eggs and buttermilk.
  4. Combine dry ingredients in separate bowl and add to wet ingredients.
  5. Spray or line mini muffin tins (about 3 dozen).
  6. Put 1 T. batter in each cup.
  7. Place/push one piece of hot dog into each cup of batter.
  8. Bake until golden brown (8-10 minutes).
  9. Serve with ketchup and mustard.

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