Easy Fun-Size Corn Dogs

Recipe View Preheat your oven to 450 degrees F (230 degrees C). (5 minutes)

Recipe View Cut each hot dog into 6 equal-sized pieces. (5 minutes)

Recipe View In a mixing bowl, whisk together the beaten egg, 2 tablespoons of vegetable oil, white sugar, and milk until well combined. (2 minutes)

Recipe View Add the white vinegar, cornmeal, all-purpose flour, baking powder, baking soda, kosher salt, and cayenne pepper (if using). Whisk briskly until all ingredients are thoroughly incorporated, creating a relatively thin batter. (3 minutes)

Recipe View Let the batter rest for 10 minutes before using. This allows the cornmeal to fully hydrate, resulting in a better texture. (10 minutes)

Recipe View While the batter rests, brush two 12-cup mini muffin tins generously with the remaining 2 tablespoons of vegetable oil, ensuring each cup is well-greased. (5 minutes)

Recipe View Fill each prepared muffin cup with batter, leaving about 1/8 inch of space from the top to prevent overflow. (5 minutes)

Recipe View Gently press a piece of hot dog into the center of each batter-filled cup, ensuring it's submerged but not touching the bottom of the tin. (5 minutes)

Recipe View Bake in the preheated oven for approximately 18 minutes, or until the mini corn dogs are nicely browned and cooked through. (18 minutes)

Recipe View Remove from the oven and let cool in the muffin tins for at least 5 minutes before carefully removing them. This will prevent them from falling apart. (5 minutes)