Mini Corn Dogs

30 min
4 Servings
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What is it about miniature versions of your favorite foods that makes them even more delicious? We’re not exactly sure, but we do know that these homemade mini corn dogs are just as tasty as they are adorable!


  • 1 pkg. (8 count) Coleman® all-natural hot dogs
  • 4 cups Giant Eagle vegetable oil
  • 1 cup Bob’s Red Mill® cornmeal
  • 1½ cups Giant Eagle all-purpose flour
  • 4 tsp. Rumford baking powder
  • ¼ cup Giant Eagle granulated sugar
  • 1 tsp. kosher salt
  • 1 cup Giant Eagle whole milk
  • 2 large Giant Eagle eggs


  Prep Time: 10 min. • Cook Time: 20 min.

Cut hot dogs in half. In a deep cast-iron pan or electric skillet, preheat fryer oil to 375°F. Whisk cornmeal, flour, baking powder, sugar, and salt in a medium mixing bowl. In another bowl whisk together the milk and eggs. Combine both mixtures until smooth.

Pour batter into tall pint-sized glasses. Cut hot dogs in half and skewer. Dip in batter and gently drop into preheated oil. Fry until golden brown, about 3-4 minutes. Place on a paper towel lined sheet tray to remove extra oil and enjoy!

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