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Close up of Homemade Corn Dog Bites showing the bumpy cornmeal texture and steaming hot dog interior.

Homemade Corn Dog Bites with a Crispy Cornmeal Crust

These Homemade Corn Dog Bites feature a thick, grainy cornmeal batter fried to golden perfection. Served with yellow mustard, they offer a nostalgic, crispy exterior and a steaming beef hot dog center.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 bites
Course: Appetizer, Lunch
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 cups Yellow Cornmeal Medium grind preferred
  • 1.25 cups All-Purpose Flour
  • 1/4 cup Granulated Sugar
  • 1 tbsp Baking Powder
  • 1 tsp Sea Salt
  • 1.25 cups Buttermilk
  • 1 Large Egg
  • 1 tbsp Honey
  • 1 lb Beef Hot Dogs Sliced into 1-inch rounds
  • 1 quart Vegetable Oil For frying

Equipment

  • 1 Dutch Oven or Deep Pot For frying
  • 1 Deep-fry thermometer To maintain 350°F
  • 1 Wire Cooling Rack To preserve crispiness

Method
 

Preparation
  1. Pat beef hot dogs dry with paper towels and slice into 1-inch rounds.
  2. In a Dutch oven, heat oil to 350°F (175°C) using a deep-fry thermometer to monitor.
Mixing and Frying
  1. Whisk dry ingredients, then stir in buttermilk, egg, and honey until a thick batter forms.
  2. Dip each hot dog piece into the batter using a skewer. Fry in batches for 2-3 minutes until golden brown with toasted peaks.
  3. Remove with a slotted spoon and place on a wire rack to maintain the crispy exterior texture.

Notes

Ensure hot dogs are completely dry before dipping so batter adheres.
Maintain oil temperature at 350°F for the best crunch.