Homemade Mini Corn Dogs

by stoked

Inserts Used:

Ingredients Used:

  • 1 package of bun length hot dogs
  • 16 short shish kabob sticks
  • 1 egg
  • 1/1 cup flour
  • 2 Tablespoons baking powder
  • 1/2 cup yellow corn meal
  • 2 Tablespoons of sugar
  • 2 cups of oil
  • 1/2 cup milk
  • Mustard and ketchup

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Prep Time: 10
Grilling Time: 15


Step 1
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Get all of your ingredients together to make the corn dogs.

Step 2
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Pour all of the dry ingredients into a bowl. This includes the cornmeal, sugar, baking powder and flour.

Step 3
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Add the wet ingredients to the dry mix. Pour the milk in first. Then add the egg.

Step 4
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Mix the ingredients together well.

Step 5
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Cut the hot dogs in half.

Step 6
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Stick the wooden kabob sticks into the half hot dogs.

Step 7
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On your preheated STOK tourist grill place your STOK Cast Iron Skillet insert on top of the wire grill grate insert provided. Insure that your grill and kettle are set up on a sturdy surface.

Step 8
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Add 2 cups of oil on your STOK Cast Iron Skillet. Heat until it bubbles. Once you put the oil on the grill DO NOT leave it alone.

Step 9
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When your oil is hot you are ready to start cooking. Dip the hot dog in the corn meal and smooth it around the hot dog with a spatula.

Step 10
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Now carefully drop the corn dog into the hot oil. Continue the process of covering the hot dog and putting them into the STOK Cast Iron Skillet insert until it is full.

Step 11
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After a 3-5 minutes of cooking the edges of the corn bread will begin to brown. When it is lightly browned, flip the corn dog with a long spoon to other side.

Step 12
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Cook the other side of the corn dog for about 3-5 minutes.

Step 13
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Once they are brown in both sides remove the corn dogs from the oil.

Step 14
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When they are ready to eat you can serve them with ketchup and mustard and you are sure to please a crowd,