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  • Prep 15 min
  • Total 15 min
  • Servings 16

Mini corn dogs on a stick are just the way to bring back childhood memories. MORE + LESS -

Girl Who Ate Everything
March 21, 2017


quart (4 cups) oil for frying
whole eggs
cup milk
cup Original Bisquick™ mix
cup cornmeal
teaspoon dry ground mustard
teaspoon paprika
hot dogs, cut in half
wooden skewers
Mustard and ketchup for dipping


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  • 1
    Pour oil into a small pot and heat to medium high.
  • 2
    While oil is heating, make the batter. In a medium bowl, whisk the eggs and milk together. Add the Bisquick, cornmeal, mustard, and paprika. Mix well and set aside.
  • 3
    Trim the pointed edges of the bamboo skewers off with some scissors. Put a bamboo skewer in each hot dog half lengthwise.
  • 4
    Dip each hot dog in the batter, coating completely, then place in the hot oil. Cook about 3-4 at a time making sure not to crowd the pot. Cook for 3-4 minutes or until corn dogs are golden brown.
  • 5
    Remove from the oil and drain the corn dogs on paper towels.
  • 6
    Serve immediately with ketchup and mustard for dipping.

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
  • You don't have to go the fair to get one of your favorite childhood foods. Make these mini corn dogs on sticks at home! I have to admit it was always a toss up for me between corn dogs and funnel cake, but there's something about food on a stick that wins me over in the end. I made a mini-version of the classic right in my own kitchen. It was surprisingly easier than I thought it would be, and my kids went gaga for them. These Corn Dog Pops are adorable and delicious...and cost a fraction of what you’d pay at the fairgrounds. This is party food right here! Everyone grab a stick and start dipping away in some ketchup and mustard!
  • Corn dogs freeze beautifully, so make them ahead of time and stick them in your freezer for easy lunch or snack.

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