Dinner

Homemade Mini Corndogs Recipe

Byreem everly November 21, 2025November 21, 2025

Introduction

Mini corndogs are a fun and tasty snack, perfect for parties or family gatherings. These homemade versions are stuffed with cheddar cheese for an extra cheesy surprise. Crispy on the outside and gooey inside, they’re sure to be a hit!

A white plate filled with several mini corn dogs, each with a crispy golden-brown outer layer that looks crunchy and fried. In the center, one corn dog is cut in half, showing three layers: the golden outer fried dough, a middle layer with melted bright yellow cheese, and the innermost layer of a pinkish sausage. Some corn dogs have small wooden sticks poking out from one end. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

14 oz. cocktail wieners (~25 wieners)
4 oz. cheddar cheese
1 cup all-purpose flour
1 cup medium grind yellow cornmeal
1 tablespoon baking powder
2 tablespoons granulated sugar
½ teaspoon salt
2 large eggs
1 cup milk (any kind)
Oil for frying
Toothpicks

Instructions

Step 1: Cut each wiener in half lengthwise without slicing all the way through. Set aside. Cut the cheddar cheese into thick slices about ½ inch long and ⅛ inch thick.
Step 2: Place a piece of cheese into each wiener and secure it with a toothpick. Set aside.
Step 3: In a large bowl, combine the flour, cornmeal, baking powder, sugar, salt, eggs, and milk. Mix until fully combined and set aside.
Step 4: Heat about 2 inches of oil in a deep pot over medium heat until it reaches 325-350℉.
Step 5: While the oil is heating, dip each prepared wiener into the batter, allowing any excess to drip off.
Step 6: Carefully place the battered wieners into the hot oil, making sure not to overcrowd the pot. Fry for 1-2 minutes until golden and cooked through.
Step 7: Remove the mini corndogs from the oil and place them on a paper towel-lined plate to drain.
Step 8: Repeat frying in batches until all mini corndogs are cooked. Adjust the oil temperature as needed throughout cooking.
Step 9: Serve warm with ketchup, mustard, or your favorite dipping sauces.

Tips & Variations

Use sharp cheddar or a cheese that melts well for that perfect gooey center.
For a spicier kick, add a pinch of cayenne pepper or smoked paprika to the batter.
Try different sausages like chicken or turkey for a lighter option.
Keep cooked mini corndogs warm in a low oven (about 200℉) if making in large batches before serving.

Storage

Store leftover mini corndogs in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a 350℉ oven for about 8-10 minutes to keep the batter crispy. Avoid microwaving to prevent soggy coating.