Corndog Minis


  • 8.5 oz box cornbread mix
  • 2-3 hot dog weiners
  • 7 popsicle sticks
  • 1 cup Water
  • ketchup
  • mustard
  • Prepare cornbread mix according to package directions.
  • Coat the inside of a silicone egg bite mold with nonstick spray
  • (Optional) Insert a halved popsicle stick into the cut end of each hot dog segment.
  • Place a hot dog segment in each egg bite mold.
  • Divide cornbread batter amongst the egg bite molds. Tap the mold on the counter to settle the batter and remove any air pockets.
  • Pour one cup of water in the Instant Pot and insert the steam rack. Carefully lower the egg bite mold on to the steam rack.
  • Cover loosely with foil, then secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL or PRESSURE COOKER function*. Use the +/- keys and program the Instant Pot for 5 minutes.
  • When the time is up, let the pressure naturally release for 5 minutes, then quick-release the remaining pressure.
  • Unmold the corn dog bites and serve with ketchup, mustard or other condiments of your choice.
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