Corn dog bites are an easy, fun way to bring certain events home if you can’t get out or if you just want to feel like you’re having fair-food. If you live in Fort Worth you know that the Fort Worth Stock Show and Rodeo started this weekend. It is a much-anticipated, highly-attended event here, not just for the rodeo, but for the food. We weren’t able to make it on opening weekend this year, so I made one of our Stock Show favorites at home. The humble corn dog is one of the easiest snacks to whip up, and it’s also easy to convert to gluten-free.
How to make corn dog bites
Corn dog bites are a fun and easy appetizer. It’s really just a simple cornbread batter with hot dog pieces dipped in and then fried in a mixture of butter and avocado oil. The only trick is evenly coating the pieces with enough batter so that you get a bite of cornbread mixture with each bite of hot dog. I cut up an entire package of grass-fed, uncured hot dogs into four or five pieces each and just dump them into the batter, coating each piece. Then I pull them out with a spoon, coating them evenly with my fingers as I drop them individually onto the hot greased cast-iron pan. They are perfect after cooking on medium heat for only a few minutes (watching closely, they burn easily).
Corn Dog Bites (Gluten-Free)
- 1/2 cup fine ground corn meal
- 1/2 cup gluten-free flour blend (I used King Arthur for this recipe)
- 1 cup buttermilk
- 1 tsp baking soda
- 2 tbsp sugar
- 1 egg
- 2 tbsp melted butter (for the batter)
- 1/2 tsp salt
- 6 regular hot dogs (I used grass-fed)
For the pan
- 4 tbsp butter
- 4-8 tbsp avocado oil
Mix all of the dry ingredients in a bowl, then add the egg, melted butter and buttermilk. Stir until just mixed.
Chop each hot dot into four or five bite-sized pieces.
Put the hot dog pieces into the bowl of batter, then mix it well, coating each piece.
Heat the oil and butter in a heavy-bottomed or cast-iron skillet. Turn down to medium. With a tablespoon, pick up individual hot dog pieces and coat them with the batter. Place them on the hot oil and cook for just a few minutes, watching closely. Turn them with tongs until all sides are golden brown. Remove from pan immediately. Serve with ketchup or mustard.
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