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).
Keyword corn dog, corn dog bites, gluten free, snack
1/2cupfine ground corn meal
1/2 cupgluten-free flour blend I used King Arthur for this recipe
2tbspmelted butterfor the batter
6regularhot dogs I used grass-fed
For the pan
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.
I am a mom of two and wife to a martial arts school owner, full-time social media professional and avid cook and gardener. I love creating recipes and involving my kids in the process. The food we cook is usually dairy-free and gluten-free, and sometimes paleo, but we make exceptions (ahem, sourdough bread). The “hippie” part of this blog comes into play in the ingredients we use—I’m pretty vigilant about the health of my family and you could even call me “crunchy.” The “modern” part is that I am busy! You won’t catch me making my own nut milk or churning butter (not that there’s anything wrong with that). I’m more than happy to take the shortcuts provided by our lovely grocery stores and online shopping —especially in the midst of this global pandemic.