This crowd favorite is a homerun! Make 4 dozen mini corn dogs using Wilton’s Mega Mini Muffin Pan to get it done faster. This homemade take on the classic ballpark snack is cheap, easy, and most importantly, delicious.
Preheat the oven to 375°F. Prep the Mega Mini Muffin Pan by spraying with Wilton’s Bake-Easy Non-Stick Spray or an alternate off-the-shelf vegetable pan spray.
Remove all hot dogs from the packaging. Using a small kitchen knife, slice each hot dog into 6 pieces.
In a large bowl, whisk together all-purpose flour, yellow cornmeal, granulated sugar, salt, and baking powder.
In a medium bowl, whisk together melted butter, milk, sour cream, and eggs. Stir butter mixture created in Step 3 into the flour mixture. Whisk until both mixtures combine.
Pour the batter into the Mega Mini Muffin Pan, taking care to divide the batter evenly among the pan’s cavities. Fill each cavity about halfway. Place one pre-sliced hot dog piece in the center of each cavity.
Place the muffin pan into the oven, and bake for 14-16 minutes, or until muffins are golden brown around edges.
Once muffins appear golden brown around the edges, remove from the oven and place the entire pan on a cooling grid for about 5 minutes before removing corn dog bites from the pan.
In a small bowl, stir together sour cream, Dijon mustard, and honey. Serve alongside warm Mini Corn Dog Bites.