These baked Corn Dog Nuggets are the perfect snack for hungry kids, teens and adults alike!
We love to pair these mini corn dogs with a Fresh Fruit Salad and some potato chips for an easy summer meal.
Mini Corn Dog Nuggets
These mini corn dog nuggets have been a staple in my house since my oldest kid was in diapers. They’re super affordable to make, freeze well, and the kids really enjoy them!
Ingredients for Corn Dog Nuggets
You only need 5 ingredients to whip up this easy meal, adding cheese is optional, but highly recommended. As always, you can find the full list of ingredient located in the printable recipe card below.
- Jiffy Corn Muffin Mix – or comparable brand
- Creamed Corn – adds extra moisture to the corn dog batter
- All Beef Hot Dogs – or your hot dog of choice
- Egg
- Milk
- Cheese – this is optional, but highly recommended
How To Make Mini Corn Dogs in the Oven
Make sure you’re using a mini muffin tin to make these corn dogs. They are perfectly bite-size and so fun to snack on.
PREPARE CORN DOG BATTER
Start by combining the corn muffin mix with the creamed corn, an egg and milk in a bowl and whisk it together until it’s nice and smooth.
SPOON BATTER INTO MUFFIN TIN
Grease your mini muffin pan with non-stick spray and then spoon the batter by the teaspoon-full into the pan.
PRO TIP: Have the kids help with this part, they love getting in there and it’s an easy step for them.
ADD MINI HOT DOGS
Cut some all beef hot dogs (or your preferred hot dog) into bite-size pieces and then place one piece on top of the muffin mix in the pan.
If you want to add some cheese, now is the time!
Sprinkle a little bit of cheese on top of the corn dogs. We usually do half with cheese and half without.
SPOON MORE BATTER OVER TOP
Finish off the corn dog nuggets by spooning another teaspoon-full of corn muffing batter over the top of each hot dog.
OPTION: If you want a little less muffin mix, just skip adding more on top. The batter will bake up and around the hot dog and it’ll still be just as yummy!
BAKE AND ENJOY
All that’s left to do is bake the mini corn dogs in the oven at 375 degrees F. for about 15 to 20 minutes, until they’re golden brown and delicious!
Corn Dog Dipping Sauces
You can’t beat the classic dipping sauces when it comes to these mini baked corn dog nuggets. Here’s what we like to dip our nuggets in…
- Ketchup
- Mustard
- Honey
- Chick Fil A Sauce
More Kid Approved Lunches
If you’re in need of some more quick and easy kid lunch ideas, you’re in luck! I have a slew of tasty meals that are kid approved!
- Chicken Bacon Ranch Wraps
- Bacon Breakfast Quesadillas (my kids will eat these any time of day)
- Easy Sloppy Joes
- Pepperoni Pizza Sticks
I can’t wait for you to give these tasty little corn dog nuggets a try! Let me know what you think!
Corn Dog Nuggets Recipe
Ingredients
- 8 oz Jiffy Corn muffin mix
- 1 cup creamed corn
- 1 egg
- 1/3 cup milk
- 4 hot dogs
- ¼ cup cheddar cheese, finely shredded, optional
Instructions
- Preheat oven to 375 degrees F. Grease a mini muffin pan with non-stick spray and set aside.
- Prepare the Corn Muffin Mix by whisking together the dry mix with the creamed corn, egg and milk. Spoon the mixture in by the teaspoon full.
- Cut your hot dogs into bite-sized pieces and place on top of the muffin mix.
- Spoon about one and a half teaspoons of the mix over each hot dog. {I did half regular and half with cheese added.}
- Bake at 15 to 20 min. or until golden brown on top.
same thing here. looked cute, tried em, and they crumbled all over the place.
Oh no! I’m so sorry these didn’t turn out for you! Sounds like another egg would have done the trick!
This was a super easy recipe. They did come out a little dry, but next time I’ll add some sour cream or creamed corn as other commenters suggested, and probably reduce cooking time. But I will definitely make these again.
Thanks for your suggestions and comment Sherri! Glad you enjoyed them!
Can these be frozen once cooked?
Add a can of creamed corn to your corn bread mix, so moist and delicious!
How on earth do you get these to NOT turn into a crumbly mess?!? I just made them (in regular-size muffin tins, but that was the only difference) and I couldn’t get them out in anywhere close to one piece. The cornbread just crumbled to bits. So we had cornbread crumbles and little tiny hotdogs for dinner – NOT what I was going for!! Lol. I really like the idea of these though, so please – any help or tips you might have would be more than welcome!
Hi Michelle! It sounds like your cornbread could use a little bit more moisture. Make sure you have the right amount of liquids called for on the box, then you could also add 1/2 cup of sour cream which will give the cornbread a nice smooth texture, (and help it stick together better). I would also make sure to spray your muffin tin with non-stick spray before adding the batter. Hope that helps! 🙂