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Mini Corndogs on a Stick

35 min
15 min
Gluten-Free Keto


  • 10 Coleman Natural Hot Dogs cut in half
  • 1 cup cornmeal
  • 1 cup, plus 1 tablespoon flour, divided
  • 3 tablespoons sugar
  • 4 teaspoons baking powder
  • ½ teaspoon paprika
  • ¼ teaspoon cayenne pepper
  • 1 egg
  • 1 ¼ cup milk
  • Canola oil
  • Mustard
  • Ketchup


1 In a medium bowl, whisk dry ingredients together, set aside.

2 In a small bowl, lightly whisk egg and milk together then pour into dry ingredients including 1/2 teaspoon salt and 1/4 teaspoon pepper.

3 Stir batter until smooth and refrigerate for 25 minutes.

4 Coat hot dog halves in 1 tablespoon of flour so that chilled batter sticks to them better.

5 Preheat oil in cast iron or other heavy-bottomed skillet to 350° F.

6 Dunk flour-coated hot dogs into corn dog batter to coat.

7 Fry at 350° F for 4-5 mins or until golden brown.

8 Remove and drain on paper towel.

9 Stick skewer in the end of each hot dog as soon as they are cool enough to handle.

10 Serve immediately with mustard and ketchup for dipping.

Products in This Recipe


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