Easy to cook dairy-free mini corn dog muffins with homemade cornbread batter for a perfect side dish for chili, snack, breakfast, lunch box, and kid-friendly meal.
Easy Mini Corn Dogs Recipe
It reminds me of the summer carnival event, spending the whole day enjoy all attractions and trying to eat these fun foods. Have you ever decide to eat the corn dog at these carnivals? Isn’t it fun? I am sure it is.
Well, lately, my daughters keep asking me to cook corn dogs. So, of course, I say yes, but thinking how to prepare it for fun, simple, and no mess, there has to be a better way to cook corn dogs without deep frying.
While I am okay with deep frying, dealing with oil splatter and standing up in the kitchen waiting until the food is cook without being burned is not what I am looking for when having a beautiful sunny day outside.
So, I choose to bake it, make it into muffins, turn it into a perfect side dish for chili, snack, breakfast, lunch box, the list goes on here, right?
I use the mini muffin tin because it turns into a bite-sized and fit for any kid’s lunch boxes.
Super Bowl Or Back To School Snacks
This corn dog mini muffin is also excellent for super bowl or back-to-school snacks.
Bake it on a big batch, then freeze it for a quick meal anytime. Make sure to cool it first before putting the muffins in the freezer.
How To Reheat Corn Dog Muffins
To reheat, you pop these mini corn dog bites in the microwave or toaster oven until warm.
It will make your morning easier for preparing breakfast or when you want a quick warm snack.
More of Dairy-Free Snack Recipes
- 2 cup chopped chicken franks (about 6 sausages)
- 1 cup cornmeal
- 1 cup cup flour
- 1/2 cup melted dairy-free butter
- 2 eggs
- 1 cup dairy-free buttermilk ( 1 cup coconut milk + 2 tbsp lemon juice)
- 1/2 cup sugar
- 1 tsp baking soda
- 1/2 tsp salt
Preheat oven to 375 deg F. Prepare mini muffin tin, spray with nonstick oil, or brush it with melted butter.
In a mixing bowl, put flour, cornmeal, salt, baking soda, mix it
In another mixing bowl, whisk the eggs and sugar until light, add melted butter and dairy-free buttermilk, mix it well.
Pour wet ingredient over the dry mix.
Mix it until all well blended, fold in chopped chicken franks.
Pour a tbsp of dough into muffin tin.
Bake it in the oven for 10-12 minutes until the toothpick comes out clean.