Best Sombrero Corn Dog Bites Recipes

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CORN DOG BITES



Corn Dog Bites image

A faster, easier version of a corn dog. Very kid-friendly! Serve with ketchup and mustard!

Provided by cyndib

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Savory Muffin Recipes

Time 30m

Yield 8

Number Of Ingredients 10

cooking spray
1 (16 ounce) package hot dogs
1 cup all-purpose flour
1 cup yellow corn meal
½ cup white sugar
2 teaspoons baking powder
1 teaspoon salt
1 cup milk
1 egg
¼ cup vegetable oil

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Spray 2 24-cup mini-muffin pans with cooking spray.
  • Cut hot dogs into 4 pieces crosswise and cut each piece lengthwise to make 8 pieces per hot dog.
  • Whisk flour, corn meal, sugar, baking powder, and salt in a bowl; stir in milk, egg, and vegetable oil to make a smooth batter. Stir chopped hot dogs into batter and spoon the mixture into prepared mini muffin cups.
  • Bake in the preheated oven until the corn muffins are lightly browned and set in the center, about 8 minutes.

Nutrition Facts : Calories 434.4 calories, Carbohydrate 41.5 g, Cholesterol 55.4 mg, Fat 25 g, Fiber 0.7 g, Protein 10.6 g, SaturatedFat 8.2 g, Sodium 1072.7 mg, Sugar 16 g

EASY BAKED CORN DOG BITES



Easy Baked Corn Dog Bites image

I wanted to make corn dogs, but I didn't have any skewers. This was really easy and really good, and I didn't have to make a deep-fried mess. Recipe courtesy of A Night Owl Blog. Serving size is estimated.

Provided by AmyZoe

Categories     Meat

Time 35m

Yield 2-3 serving(s)

Number Of Ingredients 10

2 -3 hot dogs (cut into bites)
1 1/2 cups flour
2/3 cup cornmeal
2 teaspoons baking powder
2 teaspoons sugar
2/3 cup milk
2 large eggs, beaten
2 teaspoons vegetable oil
1 dash salt
1 dash pepper

Steps:

  • Combine flour, cornmeal, baking powder, sugar, salt, and pepper in large bowl.
  • Add milk, eggs, and oil, mixing thoroughly.
  • Dust hot dog bites with flour, then cover with batter and place on a cookie sheet with parchment paper.
  • Bake at 357 for 20 to 25 minutes or until tops of bites are golden.
  • Serve with ketchup or mustard dipping sauces.

Nutrition Facts : Calories 819.1, Fat 27.9, SaturatedFat 9.6, Cholesterol 221.2, Sodium 1080.6, Carbohydrate 114.1, Fiber 5.5, Sugar 6.4, Protein 27

CORN DOG BITES



Corn Dog Bites image

No need to have skewers for these! Leftover batter can be refrigerated and used for a couple of days. One son likes them better made with the leftover batter. I have never cooked a whole pack of hot dogs in one session, so I don't know how long that would take. Cooking time is estimated for one serving. Recipe from The Southern Living Cookbook. Update: there was a question about the two listed amounts of sugar. The recipe is correct as shown. I put 1 T plus 1 tsp of sugar in the batter.

Provided by Deb G

Categories     Lunch/Snacks

Time 11m

Yield 48 bites, 4-5 serving(s)

Number Of Ingredients 11

1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup cornmeal
1 tablespoon sugar
1 teaspoon sugar
1 egg
1 -1 1/4 cup buttermilk
1/2 teaspoon baking soda
8 -10 hot dogs (each cut into 6 or 8 pieces)
peanut oil (for frying)

Steps:

  • In medium bowl, combine flour, baking powder, salt, cornmeal, and both amounts of the sugar.
  • In a small bowl, combine the egg and buttermilk.
  • Add wet ingredients to the dry ones.
  • Add 1/4 cup buttermilk if batter is too stiff.
  • Immerse 6 or 8 hot dog pieces at the time in the batter.
  • In a small skillet, heat about 1 inch of oil to medium high.
  • Use a fork or tongs to take hot dog pieces out of batter and place carefully into hot oil.
  • Fry until golden brown on both sides. You might have to adjust the temperature of the oil to keep it cooking but not burning.
  • Drain on paper towels.
  • Continue frying in small batches.

Nutrition Facts : Calories 543.9, Fat 29.4, SaturatedFat 11.4, Cholesterol 96.7, Sodium 1700, Carbohydrate 50.8, Fiber 2.3, Sugar 10.4, Protein 18.6

CHICAGO CORN DOGS BITES



Chicago Corn Dogs Bites image

Provided by Molly Yeh

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 19

2 quarts vegetable or canola oil
1 1/4 cups all-purpose flour
3/4 cup yellow cornmeal
1/4 cup sugar
2 teaspoons poppy seeds
1 teaspoon baking powder
1 teaspoon kosher salt
Freshly ground black pepper
1 large egg
1 1/4 cups buttermilk
Hot sauce, optional
One 13-ounce package all-beef mini cocktail franks, patted dry
Cherry tomatoes, sliced in half for garnish
Pearl onions, for garnish
Sport peppers, for garnish
Cornichons, cut in half lengthwise, for garnish
Celery salt, for sprinkling
Neon relish, for serving
Mustard, for serving

Steps:

  • Fill a deep pot with the oil and heat to 360 degrees F. Set a wire rack over a sheet tray.
  • Meanwhile, combine the flour, cornmeal, sugar, poppy seeds, baking powder, salt and pepper in a large bowl. Whisk in the egg, buttermilk and hot sauce, if using. Place a 5-inch skewer halfway through the center of each cocktail frank. Dip the franks in the batter to coat, then place into the oil to fry until golden brown, 3 to 5 minutes. Remove with a slotted spoon or tongs to the wire rack. Repeat with the remaining franks and batter, being sure to return the oil to temperature between each batch.
  • Stand a frank up, and onto the skewer thread a tomato, pearl onion, sport pepper and cornichon. Sprinkle with the celery salt. Serve with the relish and mustard. Repeat with the remaining skewers.

SOMBRERO CORN DOG BITES



Sombrero Corn Dog Bites image

Serve these cute little corn dogs as a spicy side with tacos or enchiladas.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 30m

Yield 36

Number Of Ingredients 8

1 pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix
2/3 cup milk
1/4 cup butter, melted
3 eggs
1/2 teaspoon chipotle chile pepper powder
1 can (4.5 oz) Old El Paso™ chopped green chiles, drained, patted dry
1 package (7 oz) cooked chorizo sausage links
4 oz chipotle or habañero Cheddar cheese, shredded (1 cup)

Steps:

  • Heat oven to 400°F. Spray 36 mini muffin cups with cooking spray.
  • In medium bowl, stir together cornbread mix, milk, melted butter and eggs until blended (batter will be thin). Stir in chile pepper powder and green chiles. Fill each muffin cup half full.
  • Cut sausage into 36 (1/2-inch) slices; place 1 slice in batter in center of each muffin cup. Top evenly with cheese.
  • Bake 10 minutes or until cornbread is set. Cool 5 minutes. Serve warm.

Nutrition Facts : Calories 80, Carbohydrate 4 g, Fat 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 150 mg

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