Corn Dog Pops {Football Friday}

corn dog pops

I have a confession. I love corn dogs. I think hot dogs are OK, but I love a good corn dog! These Corn Dog Pops are delicious and great for a crowd. The best part is there are basically only two ingredients! Hot dogs and Jiffy Cornbread Mix. Just cut up the hot dogs, dip in the cornbread batter and fry. They couldn’t be any easier. We served these immediately after frying, but I think they would be fine frozen and reheated. It works for corn dogs in the store, why not these!

Serve the Corn Dog Pops with mustard, ketchup, ranch or BBQ sauce. Chicken Legs likes mustard. I am more of a ketchup girl. Whatever you decide to serve as a dipping sauce, I guarantee these will be a winner at your tailgating party!

*I used 6-inch wooden skewers. I bought them from Amazon. You can find them here – (skewers)

corn dog pops

Corn Dog Pops 
32 pops
(Printable Recipe)

  • 8 hot dogs
  • ⅓ cup flour
  • 1 box Jiffy corn bread mix, plus ingredients to make batter
  • 32 6-inch wooden skewers
  • vegetable/canola oil

Pour oil into a Dutch Oven or large sauce pan to a depth of 2-inches. Heat oil to 350 degrees.

Prepare cornbread batter according to package directions.

Cut hot dogs into 4 pieces. Insert skewer into bottom of each hot dog. Roll hot dogs in flour and then dip into prepared cornbread batter.

Place skewer into hot oil and fry 2-3 minutes, until golden brown. Drain on paper towels.

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  1. Just curious, would it make a difference to use Marie Callender's Corn Bread Mix? Also, would you change anything to make a full size corn dog?

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