Preview: Pillsbury Cornbread Twists are no longer available at the store. Now you can make them at home from scratch starting with Jiffy Mix.
Do you miss the Pillsbury Cornbread Twists that we used to buy in the refrigerated section at the grocery store? I do. So I created this recipe to clone those yeasty Cornbread Twists starting with a Jiffy mix.
After mixing the dough in a bread machine, twist it around a hot dog for a simple corn dog. Or use the same dough to make twisty cornmeal breadsticks to eat with your next bowl of chili.
Kids and adults alike love these “dip dogs” as one of my Facebook readers called them. Although she was referring to the traditional fried corn dogs, I love the name.
Mini Baked Corn Dogs are neater to eat and dip than a hot dog and a bun with condiments dripping out of them. Consider taking these on a picnic or to a party as finger food.
Use your bread machine to make this with the DOUGH cycle. Don’t worry if you don’t have a bread machine. You can make these by hand or with your stand mixer. See directions in the recipe notes.
Are these healthy?
These dogs don’t have exactly the same flavor as the famous fried corn dogs at the Texas State Fair.
Nonetheless, they are a tasty substitute for those of us who would rather not eat the fried version more than once a year. One mini corn dog comes in around 85 calories, depending on your choice of hot dogs. (I prefer the Nathan brand in the bun-size.) Two of them make a light lunch alongside my vacuum-packed lettuce salad.
Cloning Pillsbury’s Cornbread Twists:
In the past, I wrapped hot dogs with the now-defunct Pillsbury canned Cornbread Twists. But now, I can make the dough myself.
You need more than a regular cornbread recipe to imitate cornbread twists. There is something magic in the Jiffy mix that I recognize from the original Corn Twists. Adding yeast and flour ensures the texture will be soft and chewy with a crispy crust.
As always with my bread machine recipes, I rarely bake in my machine. I only use it to mix and knead the dough. When the dough cycle has completed, and the dough is double the original size, pull it out of your machine. Follow the pictures below to shape the dough.
Can I make these ahead of time?
Yes. Go ahead and bake the dough-covered hot dogs. After they cool, wrap and refrigerate. When you are ready to serve the dogs, wrap them in aluminum foil. Heat in a preheated 375-degree oven for 9-15 minutes until warmed through.
I have frequently microwaved one or two mini corndogs, but I don’t recommend it for a whole batch. It’s challenging to keep from overcooking the cornbread portion while trying to heat the hot dog itself.
Can I freeze them?
Yes. Baked corn dogs freeze well (for about a month) and don’t take long to thaw when frozen individually. Reheat by wrapping thawed corn dogs in foil and baking in a 350-degree oven for 10-15 minutes.
How to roll out the dough:
How to wrap the hot dogs:
Variation: Cornbread Twists
Use the same recipe. Instead of cutting the 16 strips in half the short way, I cut them into 32 pieces the long way. They will be very skinny.
How to shape twists:
Pin this post for later!
Did you enjoy this recipe? If so, you can help others and me by leaving a 5-star 🤩 rating in the comment section below. No comment is required.
p.s. If you have any questions or suggestions, you can email me privately: Paula at saladinajar.com.
Hope to see you again soon!
Pillsbury Cornbread Twists: A Copycat Recipe
- ½ cup milk - 114 gr
- 1 egg - large, 50 gr
- 1 tablespoon vegetable oil - 12 gr
- ¼ teaspoon salt - 2 gr
- 1 box Jiffy Cornbread Mix - 8.5 oz
- 1-1/4 cup 150 grams unbleached flour - 150 gr
- 1-1/2 teaspoon bread machine yeast - 4.5 gr
- 2 packages of 8 bun-size hotdogs
- 1 egg - (large) 50 gr
- 1 tablespoon water - 14 gr
- Heat milk to lukewarm. Add to bread-machine pan along with remaining ingredients in order listed.
- Select the "dough" cycle and start. Open the machine and check the dough after 10 minutes. It should stick to the sides, then pull away. If too wet and sticky, add flour 1 tablespoon at a time. If too dry and thumping against the side of the pan, add a teaspoon of milk or water until dough sticks, then pulls away cleanly.
- When dough cycle completes, remove dough to a floured surface. Roll into 9 x 13-inch rectangle.
- Cut into 16 strips the short way. Make one cut down the middle of the 16 strips to make 32 strips. See the picture above.
- Roll one strip around each hot dog. Lay onto a greased cookie sheet or a silicone mat with ends tucked under.
- Cover corn dogs and set in a warm place to rise about 15 minutes.
- Preheat oven to 375 degrees.
- Combine egg and water for the glaze. Lightly brush glaze onto each dog taking care not to use so much glaze that it drips on to the cookie sheet as it will burn.
- Bake minini 12 minutes until golden.
- To make this recipe in a heavy-duty stand mixer: Add ingredients to the bowl in the same order. Turn on LOW to mix until all ingredients are moistened. Then, using a dough hook, turn the speed to 2 or 3. Continue beating/kneading until dough becomes smooth and elastic (about 5-10 minutes). Cover and allow to rise in a warm place. Deflate dough gently and shape as indicated in the recipe.
- If making by hand: Combine all ingredients into a shaggy ball in a large bowl. Turn dough out onto a floured surface. Knead with your hands until the dough becomes smooth and elastic. Kneading will likely take 10-20 minutes, depending on your experience. Place the dough ball into a greased bowl. Cover and allow to rise until double. Deflate the dough gently and shape as indicated in the recipe.
- Please note: You can substitute active dry yeast for instant yeast. Dissolving it first is optional. Active dry yeast tends to rise slower initially but will catch up eventually.
- Bread Machine Yeast
- Zojirushi Breadmaker
Revised and updated 8/26/2019