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Baked Mini Corn Dog Bites

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Servings: 4 servings
Ingredients Method

Ingredients
  

  • 12–14 lean hot dogs or turkey dogs standard size; cut each into 4–5 bite-sized pieces
  • 1 cup fine yellow cornmeal
  • 1/2 cup white whole wheat flour or all-purpose
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 tablespoon sugar optional but recommended for classic corn dog vibe
  • 1 teaspoon smoked paprika or sweet paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 2 large eggs
  • 3/4 cup low-fat buttermilk or 3/4 cup milk + 1 teaspoon vinegar
  • 1/2 cup plain 2% Greek yogurt
  • 2 tablespoons neutral oil (avocado or canola), plus more for greasing
  • 2 teaspoons Dijon mustard for depth; optional
  • Cooking spray or lightly brush oil
  • To serve mustard, ketchup, spicy mayo, or honey mustard

Method
 

  1. Prep the players. Heat oven to 400°F (204°C). Lightly grease a mini muffin pan or line a sheet pan with parchment. Cut each hot dog into 4–5 chunks, about 1 to 1.25 inches each. Pat dry with paper towels so the batter sticks.
  2. Mix the dry team. In a large bowl, whisk cornmeal, flour, baking powder, baking soda, salt, sugar, paprika, garlic powder, and pepper until evenly combined.
  3. Whisk the wet team. In a separate bowl, beat eggs, then whisk in buttermilk, Greek yogurt, oil, and Dijon until smooth. It should be pourable but not watery.
  4. Make the batter. Pour wet into dry and gently fold until just combined. A few small lumps are fine. If too thick, add 1–2 tablespoons milk; if too thin, sprinkle in a bit more cornmeal.
  5. Pan choice, choose your adventure. For tidier bites, use a mini muffin pan; for free-form, use a parchment-lined sheet.
  6. Fill and place. Mini muffin method: add about 1 tablespoon batter to each well, press a hot dog piece in the center, then spoon a little batter over to cover the top. Sheet pan method: spoon tablespoon mounds of batter 2 inches apart, press in hot dog pieces, and smear a touch more batter over each.
  7. Spritz for gold. Lightly mist the tops with cooking spray. This is the secret to that crisp, fried-adjacent crust without the fryer.
  8. Bake. Place on middle rack and bake 12–16 minutes, rotating the pan halfway. They're done when puffed, deep golden at the edges , and a toothpick tests clean in the batter portion.
  9. Optional extra-crisp. For more crunch, broil on high for 60–90 seconds, watching like a hawk. Things escalate quickly under a broiler—don't blink.
  10. Rest and release. Let cool 5 minutes. Use an offset spatula to gently lift bites out. If using a sheet pan, just peel them off the parchment.
  11. Serve hot. Pile onto a platter with mustard, ketchup, or honey mustard. Sprinkle with chopped chives if you're feeling fancy.