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Cloning Pillsbury Cornbread Twists with Jiffy Mix (+Video)

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.

Use your bread machine to make this dump-and-run dough. 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.

plate of mini corn dogs made with a Jiffy Mix and yeast

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.

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.

mini baked corndogs with mustard and catsup for dipping
Serve mini corn dogs with mustard and catsup as dips.

Click here to sign up for a FREE 6-day Quick-Start email course: “Make Fabulous Bread with Your Bread Machine.”

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.

RELATED POST: The Most Important Thing You Should Do When Using a Bread Machine

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:

dough from the bread machine to a floured surface to be shaped by hand
Dump dough from bread machine onto a floured surface.
round ball of dough
Lightly knead dough and form into a smooth ball.
dough rolled into a rectangle
Roll the dough into a 9 x 13-inch rectangle.
Cutting the dough into strips with a pizza cutter.
Use a pizza cutter or sharp knife to cut the dough in half the short way. Cut each half into half again. Make 8 strips by dividing each quarter in half. Again, slice each strip in half again to make 16 skinny strips.
Cutting strips
Cut all strips in half (as seen at the bottom of the picture above). You should now have 32 total strips.

How to wrap the hot dogs

removing moisture from hot dogs and inserting sticks
Use a paper towel to blot moisture from hot dogs. Cut bun-size hot dogs in half. Insert a small stick into each hot dog.
wrapping corndogs with yeast cornbread dough
Wrap one strip of dough around each hot dog making sure each end of the dough ends up on the bottom side.
brushing corndogs with egg glaze
Place corn dogs on a paper-lined cookie sheet with the ends down. All to rest for 15 minutes. (Preheat your oven to 375 degrees F.) Brush corn dogs with glaze.
mini corndogs and cornbread twists made with yeast and a Jiffy mix

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

cutting dough into strips with a pizza cutter
Use a pizza cutter or sharp knife to cut the dough in half the short way. Cut each half into half again. Make 8 strips by dividing each quarter in half. Again, slice each strip in half again to make 16 skinny strips.
Divide each of the 16 strips in half long-wise. You should now have 32 long and very skinny strips. (Don’t worry if you mess this up. They will still taste fabulous.)
twisting cornbread sticks
Fold each strip in half and twist. Place on a prepared cookie sheet and allow to rest for 15 minutes. Preheat oven to 375 degrees F.
sprinkling cormeal on top of cornbread sticks
Glaze the strips. Sprinkle cornbread twists with cornmeal.
backed cornbread sticks in a bucket
Bake for 12 minutes or until golden brown.


Pin the picture below to save for later.

pinterest image for mini baked corn dogs made with a Jiffy mix and yeast



Did you try this recipe and enjoy it? Consider helping other readers (and me) by returning to this post. Leave a rating on the recipe card itself underneath the picture. Although always appreciated, comments aren’t required.

If you have a question or tip to share, please leave it in the regular comments after the recipe so I can answer back. Or, email me privately: paula at saladinajar.com.

Thank you for visiting!
Paula


Baked Corn Dogs or Cornbread Twists

Baked Corn Dogs or Cornbread Twists

Yield: 32 mini corn dogs or cornbread twists
Prep Time: 30 minutes
Cook Time: 15 minutes
Additional Time: 1 hour 40 minutes
Total Time: 2 hours 25 minutes

A hot dog wrapped with a yeasty cornbread dough or make the same dough and twist the strips into cornsticks to go with a hearty soup like chili or stew.

Ingredients

  • 1/2 cup milk
  • 1 large egg
  • 1 tablespoon vegetable oil
  • 1/4 teaspoon salt
  • 1 box Jiffy Cornbread Mix
  • 1-1/4 cup (150 grams) unbleached flour
  • 1-1/2 teaspoon bread machine yeast
  • 2 packages of 8 bun-size hotdogs

Glaze:

  • 1 large egg
  • 1 tablespoon water

Instructions

  1. Heat milk to lukewarm. Add to bread-machine pan along with remaining ingredients in order listed.
  2. 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.
  3. When dough cycle completes, remove dough to a floured surface. Roll into 9 x 13-inch rectangle.
  4. 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.
  5. Roll one strip around each hot dog. Lay onto a greased cookie sheet or a silicone mat with ends tucked under.
  6. Cover corn dogs and set in a warm place to rise about 15 minutes.
  7. Preheat oven to 375 degrees.
  8. 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.
  9. Bake minini 12 minutes until golden.

Notes

Directions for mixing the cornbread dough in a stand mixer or by hand:

  • 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. Using dough hook, turn speed to 2 or 3 and continue 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 on a floured surface and knead with your hands until dough becomes smooth and elastic, a process that 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 dough gently and shape as indicated in the recipe.
  • Please note: You can substitute active dry yeast for instant or bread machine yeast. There is no longer any need to dissolve it. Be aware that it may be a little slower acting than instant yeast, but it'll get there.

Variation: Making Cornbread Twists

Follow instructions down to number 4, but instead of cutting the strips in half the short way, cut the 16 strips in half the long way to make 32 very long skinny strips.

Fold each strip in half and twist. Continue with step number 6.

Bake in 375 degree-oven for about 12 minutes until golden brown.

Nutrition Information:
Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 141Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 28mgSodium: 203mgCarbohydrates: 21gFiber: 1gSugar: 2gProtein: 5g

A serving equals 2 mini corndogs.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Revised and updated 8/26/2019

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Ju

Thursday 7th of May 2020

May I know if there’s a substitute for “Jiffy Cornbread Mix”? I can’t find them in Malaysia ?? Thanks ?

Ju

Tuesday 9th of June 2020

@Paula, haven’t come across any type of cornbread mix in Malaysia 😅😅😅 But I’ve found a site with a Make-from-scratch (copycat) recipe. Will give that a try. Thanks!

Paula

Thursday 7th of May 2020

Ju, I have not tried any other cornbread mix but I image it would work. Get one the looks like it would make about the same amount as a Jiffy mix.

Cindy

Thursday 28th of January 2016

Hi Paula, Thank you for your awesome recipes! I found your site after I had been making bread with my bread machines, and always taking the dough out and baking in the oven. I call my bread machines " my muscle man" Please, I have a question? No butter or oil in the Swirly Dog recipe? Thanks.

Anna H.

Monday 30th of September 2013

Hi there Paula. This sounds so good, I am going to make these. I just love corn dogs. I have a question for you... Do you have a recipe for Sqaw Bread? It is dark and sweet and I like very much.

Thanks, Anna

Paula

Monday 30th of September 2013

Hi Anna, No recipe for Squaw Bread here. I'm not familiar with it.

Lorraine

Tuesday 5th of February 2013

These look so good and so fun! I buy those lower calories hot dogs too. Sometimes they take a little extra work to bite through the outer casing but I shiver at the fat and calories in regular hot dogs.

Paula

Sunday 3rd of February 2013

Cute little snack for Superbowl or anytime! Enjoy the game :)