This recipe for Baked Corn Dogs is made with a homemade yeasty cornbread dough (start with a Jiffy mix) twisted around a hot dog. Or use the same dough to make Cornbread Twists to eat with your next bowl of chili.
Use your bread machine to make the 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.
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.
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 Cornmeal 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: Cornmeal 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 Cornmeal Twists:
Pin the picture below to save for later.
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- 1/2 cup milk
- 1 large egg
- 1 tablespoon vegetable oil
- 1/4 teaspoon salt
- 1 box Jiffy Cornbread Mix
- 1-1/4 cup unbleached flour
- 1-1/2 teaspoon bread machine yeast
- 2 packages of 8 bun-size hotdogs
- 1 large egg
- 1 tablespoon water
- 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.
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: If you substitute regular yeast for instant or bread machine yeast, you must dissolve it first before adding to the dry ingredients. Stir it into about 1/4 cup of the lukewarm liquid called for in the recipe. Let sit for about 10 minutes. Add to other wet ingredients and then add dry ingredients. Proceed as directed to knead and shape the dough.
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.
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Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 141 Total Fat: 4g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 28mg Sodium: 203mg Carbohydrates: 21g Net Carbohydrates: 0g Fiber: 1g Sugar: 2g Sugar Alcohols: 0g Protein: 5g
Revised and updated 8/26/2019
If you like bread made with cornmeal as I do, here are some more posts you might want to read: