Labor Day Recipe to End Your Summer Right

Milena Kukurekovic

Baked Mini Corn Dogs Recipe

If the hot days of summer are going to come to an end, we better make sure we go out in a food coma.
Smarty had a Party have prepared a delicious Baked Mini Corn Dogs Recipe for you to end your summer right and celebrate Labor Day with style! These party appetizers are the perfect way to bid farewell to your favorite season. 
Somehow, the end of summer always comes way sooner than we'd like it to. But luckily, Labor Day is just around the corner (can you believe it?), and if you are anything like us in the Smarty had a Party, you want to know that what you are serving to your guests is the best of the best! During your three-day weekend, celebrate summer's last hurrah with family, friends, sunshine, and lots and lots of food — and hang outside for as long as possible.


  • 1 cup reduced-fat milk
  • 1 package active dry yeast
  • 2 tablespoons extra-virgin olive oil, plus more for greasing
  • 2 tablespoons packed light brown sugar
  • 1 cup fine yellow cornmeal
  • 1 1/4 cups all-purpose flour, plus more for dusting and kneading
  • 1 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon cayenne pepper or paprika
  • 9 reduced-fat hot dogs, halved crosswise
  • 1 large egg, beaten
  • 1 tablespoon black sesame seeds (optional)




Step 1: Warm the milk to about 110 F in a saucepan or the microwave, then pour it into a medium bowl. Sprinkle the yeast over the warm milk and whisk to blend. Let the mixture sit for about 2 minutes to allow the yeast to dissolve.

Step 2: Stir in the olive oil, brown sugar, and cornmeal with a wooden spoon. Add the salt, baking soda, cayenne pepper, and all but 1/4 cup of the flour. Stir well to make a slightly sticky dough.

Step 3: Turn the dough out onto a lightly floured surface. Knead, using the reserved 1/4 cup flour and adding more flour if needed, until the dough is smooth but still slightly tacky. This will take about 5 minutes.

Step 4: Shape the dough into a ball and place it in a lightly oiled bowl, turning to coat the top of the dough. Cover the bowl with plastic wrap and let the dough rise in a warm place until doubled in size, about 45-60 minutes.

Step 5: Preheat the oven to 425 F. Line a baking sheet with parchment paper.

Step 6: Turn the dough out onto a lightly floured surface; divide it into 16 pieces. With your palms, roll each piece of dough into a 10″ length.

Step 7: Insert a wooden skewer about 1″ deep into a hot dog half. Wrap a piece of dough around the hot dog, tucking and pressing the edges to seal.

Step 8: Remove the skewer and place the wrapped dog on the prepared baking pan. Repeat with the remaining dough and hot dog halves.

Step 9: Brush the dough-wrapped dogs with the beaten egg. Then sprinkle with sesame seeds, if desired. Bake at 425 F for 12-15 minutes or until golden brown.



If desired, re-insert the wooden skewers 1″ into each hot dog. Serve with your favorite toppings for dipping. Makes 16 mini corn dogs.



 Whether you’re laying low with friends and family at home or gearing up to throw an epic summer blowout, thanks to this delicious Baked Mini Corn Dogs Recipe, this Labor Day weekend is sure to be remembered through the darkest days of winter.



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Party on, Smarties! With love Smarty had a Party!

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