Corn dog bites made in a pressure cooker are quick, fun, and kid-approved. Using an egg-bites silicone mold and either a boxed mix like Jiffy or a simple homemade batter, you can have these mini corn dog muffins ready in under 20 minutes. They work great in an Instant Pot, Crock Pot Express, or Ninja Foodi and make a perfect snack or lunch for little ones.
These bite-sized corn dogs are essentially cornbread wrapped around a small piece of hot dog, but without the stick. You can bake them in a muffin tin or, as shown here, steam-bake them in an egg-bites silicone mold inside your pressure cooker for light, fluffy results. This method keeps the kitchen cooler than using an oven, which makes it especially handy during hot summer months.
What are corn dog bites?
Corn dog bites are miniature versions of corn dogs: tender cornbread batter surrounding a piece of hot dog. They’re incredibly versatile — make the batter from scratch or use a boxed mix for speed. These treats are ideal for parties, lunchboxes, or quick weekend meals when you want something fun and easy.
You can start with a basic cornbread batter made from cornmeal, flour, baking powder, sugar, salt, milk, oil, and an egg, or use a prepared mix if you prefer. Boxed mixes save time and still yield tasty results — just follow the package instructions to make the batter, then portion into the mold.
Ingredient Notes
– Hot dogs: Use 4 hot dogs, each cut into quarters so each mold pocket gets one piece.
– Cornmeal and flour: A blend of cornmeal and all-purpose flour creates the right cornbread texture. Add a bit of sugar for sweetness and a pinch of salt for balance.
– Leavening: 2 teaspoons of baking powder helps the batter rise. Fill the mold pockets about halfway to leave room for expansion.
– Wet ingredients: Combine milk, vegetable oil, and one room-temperature egg to bring the batter together.
Equipment
Essential tools include a pressure cooker (Instant Pot, Crock Pot Express, or Ninja Foodi), an egg-bites silicone mold, a trivet to keep the mold above the water, and aluminum foil to cover the mold during cooking to prevent condensation from dripping onto the batter.
Variations and Substitutions
– Muffin cups: You can use individual silicone muffin cups instead of a mold on a trivet; increase cook time slightly (about 11 minutes) and avoid overlapping the cups.
– Mix options: Use a boxed cornbread mix like Jiffy to simplify preparation; you’ll typically only need to add milk and egg.
– Fillings: Swap hot dogs for little pieces of cooked sausage, cheese-stuffed bites, or vegetarian hot dogs to suit dietary preferences.
Pressure Cooker Corn Dog Bites Recipe
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Equipment
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1 pressure cooker
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1 egg-bites silicone mold
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1 mixing bowl
Ingredients
- 4 hot dogs, cut into 4ths
Cornbread Batter
- 1 1/4 cup flour
- 3/4 cup corn meal
- 1/4 cup sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 1 egg
- 1/4 cup vegetable oil
Instructions
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Mix the dry ingredients for the cornbread: flour, corn meal, sugar, baking powder, and salt. Add milk, oil, and the egg, mixing until smooth. If using a boxed mix, prepare batter according to package directions.
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Spray the egg-bites mold generously with nonstick spray. Fill each pocket about halfway with batter.
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Cut each hot dog into four equal pieces and press one piece into the center of each filled pocket.
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Cover the mold with foil—spraying the underside of the foil can help prevent sticking.
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Pour 1.5 cups of water into the pressure cooker. Place a trivet inside, set the covered mold on the trivet, and lower it into the pot.
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Close the lid and seal the vent. Cook on high pressure for 9 minutes, then allow a natural pressure release for 5 minutes before venting the remaining steam.
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Remove the foil immediately and let the bites cool in the mold for 3–4 minutes so they hold together when you remove them.
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Turn the mold over and gently push each pocket from the bottom to pop the corn dog bites out.
Video
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
Cooking Tips
Allow a natural pressure release for a few minutes after cooking — this helps the mini muffins stay light and prevents the texture from becoming dense. After removing the mold from the cooker, let the bites rest for a few minutes before popping them out to avoid breaking and burning your fingers.
How to Serve
Serve warm with ketchup and mustard for dipping. These mini corn dogs are especially appealing to kids because of their size, and they’re great alongside mac and cheese or a simple salad for a fun meal.
How to use an Egg Bites Mold
Use nonstick spray on the mold and cover it with foil during pressure cooking to prevent condensation. After cooking and a short cooldown, invert the mold and gently push each pocket to release the bites. The included video demonstrates the process step by step.
