Ooooh, you dangerous little mini corn dogs you. The original recipe says two of you are a serving. Yeah…. right. You’re too good to only have two.
These are not like scaled-down versions of your typical corn dog. Hot dogs are replaced by tasty Lit’ Smokies, which bring a whole lot more flavor to the game. And they’re fun to eat too!
My rule-of-thumb when making mini corn dogs is: don’t skimp on the batter. Now, if you want yours thinner, go right ahead and I won’t make faces at you. But for me, more is better. You’ll find you’ll perfect your dipping technique after a few dogs. I settled in on a simple method: dip the Lit’l Smokies so they are fully covered, then lift them out of the batter and let the batter run down the sausage and coat the sides and bottom. The result? Nice and even batter.
Mini Corn Dogs
- 14 ounce Hillshire Farms Lit'l Smokies
- 2 8.5 ounce packages Jiffy cornbread mix
- 1 cup buttermilk
- 2 large eggs
- oil for frying
- Preheat oil to 350 F.
- Make the cornbread batter in a large bowl by stirring together the mix, buttermilk and egg.
- Pour some of the batter into a small glass.
- Working in batches, insert a toothpick into the sausages, leaving enough for a handle.
- Dip the toothpick into the batter. I like to tip the glass a bit on it's side to get maximum coverage. I stick the sausage into the batter then lift it up and out of the batter (but still in the glass) to let the batter run down the sausage, coating it completely.
- Transfer to the fryer and fry 1-2 minutes, rotating them as they cook, until golden brown. Transfer to wire rack-lined backing sheet to drain and cool.
- Serve with your favorite dipping sauces.