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Lit'l Smoky Mini Corn Dogs

Planning your Super Bowl party menu? Bypass the freezer aisle and make these little DIY cuties! They are the perfect tasty, crunchy bite of lit’l smokies and cornbread - and we made them gluten-free (but they can be easily made with regular flour).

These can be made entirely ahead of time and reheated in the oven or air fryer. Pair them with our Sauvignon Blanc, Rosé Grand Klasse or The Don and enjoy with friends while you watch the game!

Lit'l Smoky Mini Corn Dogs 

Recipe by Tanya Miller

Serves 8-10

Recommended wine pairing: Sauvignon BlancRosé Grand Klasse or The Don 


  • 1 14 oz pkg Lit’l Smokies

  • 1 c gluten free flour (we used and recommend Bob’s Red MiIl 1 to 1 Baking Flour, available at most grocery stores) or regular flour

  • 1 c medium grind cornmeal (we used and recommend Bob’s Red Mill which gives a great “corn” flavor and texture)

  • ¼ c corn starch

  • 2 tsp baking powder

  • ½ tsp baking soda

  • 2 Tbsp sugar 

  • 1 ½ tsp salt

  • 1 egg

  • 1 ½ c buttermilk

  • Vegetable or peanut oil for frying, about 2 inches deep in a Dutch oven

  • Optional cornflake crunch coating (we highly recommend you take the little extra time to do this step as adds another level of texture to the mini dogs): ½ c finely crushed corn flakes (generic brands are great for this use; put cornflakes in a zip top bag and roll back and forth with a rolling pin, or grind in a food processor) and ½ c flour (gluten free or regular). Add these two together on a plate or flat bottom dish and stir to combine.


  1. Add cornmeal, flour, corn starch, baking soda and baking powder, sugar and salt to a bowl and mix well.

  2. In a separate bowl whisk the egg and buttermilk.

  3. Combine wet and dry ingredients together and stir until well combined. Let sit for 20 min. This allows time for the baking soda and powder to become active.

  4. In a Dutch oven with a candy thermometer, heat the oil on med-med high to 350-360°. Watch oil carefully. While the oil is heating, insert a small skewer (we used football-themed cocktail picks) into the end of each lit'l smoky. When oil is up to temp, turn the burner down just a bit. The key here is to try to maintain as close to 350° as possible. If the temp is too low, your corn dogs will be oily. If too hot, the outside will cook too quickly.

  5. Dip about 6 smokies at a time into the batter, then gently coat or roll each smoky in the cornflake crunch (if using). Carefully put them in the hot oil and cook for 2-3 min, until golden brown. Place on a paper towel lined cooling rack. Repeat this process until all smokies are done. Carefully monitor your oil temp between each batch to keep within the suggested range. These can be served immediately or refrigerated and reheated before serving.

  6. Serve with your favorite sauce(s) - ketchup, mustard, BBQ, etc.

  7. Enjoy with a glass of wine!

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