Corndog Minis
Serves 2-4 5 minutes prep time / 15 minutes cook time / 20 minutes total time
Servings Prep Time
2 – 4servings 5minutes
Cook Time
15minutes
Servings Prep Time
2 – 4servings 5minutes
Cook Time
15minutes
Ingredients
  • 8.5oz box cornbread mixprepared
  • 2-3 hot dog weinerscut into 1.5 inch lengths
  • 7 popsicle stickscut in half with any jagged edges removed, optional
  • 1cup Water
  • ketchupfor serving
  • mustardor other condiments for serving
Instructions
  1. Prepare cornbread mix according to package directions.
  2. Coat the inside of a silicone egg bite mold with nonstick spray
  3. (Optional) Insert a halved popsicle stick into the cut end of each hot dog segment.
  4. Place a hot dog segment in each egg bite mold.
  5. Divide cornbread batter amongst the egg bite molds. Tap the mold on the counter to settle the batter and remove any air pockets.
  6. 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.
  7. Cover loosely with foil, then secure the lid, making sure the vent is closed.
  8. Using the display panel select the MANUAL or PRESSURE COOKER function*. Use the +/- keys and program the Instant Pot for 5 minutes.
  9. When the time is up, let the pressure naturally release for 5 minutes, then quick-release the remaining pressure.
  10. Unmold the corn dog bites and serve with ketchup, mustard or other condiments of your choice.