Corn dogs in the Instant Pot have been so delicious and much healthier! It’s fun because you can choose your favorite type of hot dog or sausage link to fill each center. They are healthier because they aren’t in a fried batter. They are cuddled within a cornbread batter. They are almost like a hotdog stuffed, cornbread muffin! 

I purchased my molds on Amazon. Click this link below to get yours!

Makes 10-12 corn dogs using Instant Pot egg mold.

Ingredients:

• 2-3 jalapeno chicken sausage links, Trader Joe’s (or use plain hot dogs)

• 10-12 mini slices/cubes of cheddar cheese *optional

• Spray or oil, for greasing mold

• 1 batch of corn muffin (from Quaker cornmeal label) batter:

  • 1 ¼ cups of flour

  • ¾ cup cornmeal

  • ¼ cup white sugar

  • ½ teaspoon salt

  • 2 teaspoons baking powder

  • ¼ cup vegetable oil

  • 1 egg

  • 1 cup of milk

Instruction:

1. Start by making your cornmeal batter: whisk together the cornmeal, flour, sugar, baking powder and salt in a mixing bowl. Combine well, then add the egg, milk and vegetable oil. Whisk until well combined. Set aside.

2. Spray egg mold then scoop 2 tablespoons of batter into each slot. Place a cube of cheese in each spot. Then cut the hotdogs or sausage into about 1 inch pieces. Place one in each slot.

3. Spoon a little more batter over each one to cover the fillings. Place lid or foil over the egg mold tray, then onto the trivet. Use mason jar lids to stack the trays on top of each other if you are using two egg molds at the same time.

4. Pour 1 ½ cups of water into the Instant Pot, then lower the trivet with mold into the pot.

5. Lock lid into place, turn valve to sealing, then cook on high pressure for 8 minutes. Natural release for 5 minutes, then quick release.

6. Carefully remove from the Instant Pot, let sit for a minute to cool then flip over onto a plate and pop each one out.

7. Serve with ketchup.

   
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