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Vortex Plus Coconut Shrimp
Corndog Minis
| By : |
| Prep Time | 5 minutes |
| Cook Time | 15 minutes |
| Servings |
2 - 4 servings
|
Ingredients
- 8.5 oz box cornbread mix prepared
- 2-3 hot dog weiners cut into
1.5 inch lengths - 7 popsicle sticks cut in half with any jagged edges removed, optional
- 1 cup Water
- ketchup for serving
- mustard or other condiments for serving
Ingredients
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Instructions
- 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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This is a new household favorite! Super easy and tasty. I love that my kids can eat “fun” foods without the preservatives! Highly recommend this recipe.
Havent made it, but how do you cover it with foil if there are sticks sticking out of the mold. Doesnt make sense.
Nice recipe, thanks!
You should try this mold with built-in handles and trivet, much easier and safer! I got it on Amazon: https://www.amazon.com/dp/B07QWS59LK