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Sneak Peek: The original Pillsbury Cornbread Twists are no longer available at the store. (Update: I have seen a new version–but now I like these better.) Make them at home from scratch, starting with Jiffy Mix. Ingredients include yeast, milk, egg, flour, and a Jiffy Cornbread mix.
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Do you miss the Pillsbury Cornbread Twists that we used to buy in the refrigerated section at the grocery store? I do. So, I created this recipe to clone those yeasty Cornbread Twists, starting with a Jiffy mix.
Four Reasons Why You Will Love This Recipe
- After mixing the dough in a bread machine, twist it around a hot dog for a simple corn dog. Or use the same dough to make twisty cornmeal breadsticks to eat with your next bowl of chili.
- Kids and adults alike love these “dip dogs” as one of my Facebook readers called them. Although she was referring to the traditional fried corn dogs, I love the name.
- Mini Baked Corn Dogs are neater to eat and dip than a hot dog and a bun with condiments dripping out of them. Consider taking these on a picnic or to a party as finger food.
- You can use your bread machine(paid link) to make this with the DOUGH cycle. Don’t worry if you don’t have a bread machine. You can make these by hand or with your stand mixer(paid link). See directions in the recipe notes.
Happy Cooks Speak Up
Thank you for your awesome recipes! I found your site after I had been making bread with my bread machines, and always taking the dough out and baking in the oven. I call my bread machines ” my muscle man”–CINDY
Are These Healthy?
These dogs don’t have exactly the same flavor as the famous fried corn dogs at the Texas State Fair.
Nonetheless, they are a tasty substitute for those of us who would rather not eat the fried version more than once a year. One mini corn dog comes in around 85 calories, depending on your choice of hot dogs. (I prefer the Nathan brand in the bun size.) Two of them make a light lunch alongside my vacuum-packed lettuce salad.
PinCloning Pillsbury’s Cornbread Twists
In the past, I wrapped hot dogs with the now-defunct Pillsbury canned Cornbread Twists. But now, I can make the dough myself.
You need more than a regular cornbread recipe to imitate cornbread twists. There is something magic in the Jiffy mix that I recognize from the original Corn Twists. Adding yeast and flour ensures the texture will be soft and chewy with a crispy crust.
As always with my bread machine recipes, I don’t bake in my machine. I only use it to mix and knead the dough. When the dough cycle completes and the dough doubles its original size, pull it out of your machine. Follow the pictures below to shape the dough.
RELATED POST: The Most Important Thing You Should Do When Using a Bread Machine
Can I Make These Ahead of Time?
Yes. Go ahead and bake the dough-covered hot dogs. After they cool, wrap and refrigerate. When you are ready to serve the dogs, wrap them in aluminum foil. Heat in a preheated 375˚F (190˚C) oven for 9-15 minutes until warmed through.
I have frequently microwaved one or two mini corndogs, but I don’t recommend it for a whole batch. It’s challenging to keep from overcooking the cornbread portion while trying to heat the hot dog itself.
Can I Freeze Them?
Yes. Baked corn dogs freeze well (for about a month) and don’t take long to thaw when frozen individually. Reheat by wrapping thawed corn dogs in foil and baking in a 350-degree oven for 10-15 minutes.
How To Roll Out the Dough
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How To Wrap the Hot Dogs
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PinVariation: Cornbread Twists
Use the same recipe. Instead of cutting the 16 strips in half the short way, I cut them into 32 pieces the long way. They will be very skinny.
How To Shape Twists
PinCut each half into half again. Make eight strips by dividing each quarter in half. Again, slice each strip in half again to make 16 skinny strips.
Divide each of the 16 strips in half long-wise. You should now have 32 long and very skinny strips. (Don’t worry if you mess this up. They will still taste fabulous.)
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PinMore Recipes with Cornmeal
- Cornmeal Dinner Rolls | A Bread Machine Recipe
- Sweet Jalapeño Cornbread
- Hush Puppies (Jalapeños Optional)
Recipe Help at Your Fingertips: For questions or suggestions, email Paula at saladinajar.com. If you need help, I’m happy to troubleshoot via email (faster than leaving a comment). Attach pictures and as many details as possible for the best advice.
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Yield: 32 mini corn dogs or cornbread twists
Pillsbury Cornbread Twists: A Copycat Recipe
By Paula Rhodes
A hot dog wrapped with a yeasty cornbread dough or make the same dough and twist the strips into cornsticks to go with a hearty soup like chili or stew.
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Video
Prep time: 30 minutes minutes
Cook time: 15 minutes minutes
Mixing & Rising Time: 2 hours hours 15 minutes minutes
Total time: 3 hours hours
Ingredients
- ½ cup (114 g) milk cool
- 1 large (50 g) egg
- 1 tablespoon vegetable oil
- ¼ teaspoon salt
- 1 box (8.5 oz) Jiffy Cornbread Mix
- 1-1/4 cup (150 g) unbleached flour
- 1-1/2 teaspoon bread machine or instant yeast
- 2 packages of 8 bun-size hotdogs
Glaze:
- 1 (50 g) egg
- 1 tablespoon water
Instructions
Heat milk to lukewarm. Add to the bread machine pan along with 1/2 cup (114 g) milk ,1 large (50 g) egg, 1 tablespoon vegetable oil, 1/4 teaspoon salt, 1 box (8.5 oz) Jiffy Cornbread Mix, 1-1/4 cup (150 g) unbleached flour, and 1-1/2 teaspoon bread machine or instant yeast
Select the DOUGH cycle and push START. Open the machine and check the dough after 15 minutes. It should stick to the sides, then pull away cleanly. If it is too wet and sticky, add flour one tablespoon at a time. If it is too dry and thumping against the side of the pan, add a teaspoon of milk or water until the dough sticks, then pulls away cleanly.
When the DOUGH cycle completes, remove the dough to a floured surface. Roll into 9 x 13-inch rectangle.
Cut into 16 strips the short way. Make one cut down the middle of the 16 strips to make 32 strips. See the picture above.
Roll one strip around each hot dog in 2 packages of 8 bun-size hotdogs. Lay onto a greased cookie sheet or a silicone mat with ends tucked under.
Cover corn dogs and set in a warm place to rise about 15 minutes.
Preheat oven to 375˚F (190˚C).
Combine 1 (50 g) egg and 1 tablespoon water for the glaze. Lightly brush glaze onto each dog taking care not to use so much glaze that it drips onto the cookie sheet as it will burn.
Bake for 12 minutes until golden.
Notes
Directions for making bread with a stand mixer or by hand:
- To make this recipe in a heavy-duty stand mixer: Add ingredients to the bowl in the same order. Turn on LOW to mix until all ingredients are moistened. Then, using a dough hook, turn the speed to 2 or 3. Continue beating/kneading until dough becomes smooth and elastic (about 5-10 minutes). Cover and allow to rise in a warm place. Deflate dough gently and shape as indicated in the recipe.
- If making by hand: Combine all ingredients into a shaggy ball in a large bowl. Turn dough out onto a floured surface. Knead with your hands until the dough becomes smooth and elastic. Kneading will likely take 10-20 minutes, depending on your experience. Place the dough ball into a greased bowl. Cover and allow to rise until double. Deflate the dough gently and shape as indicated in the recipe.
- Please note: You can substitute active dry yeast for instant yeast. Dissolving it first is optional. Active dry yeast tends to rise slower initially but will catch up eventually.
Variation: Making Cornbread Twists
Follow instructions down to number 4, but instead of cutting the strips in half the short way, cut the 16 strips in half the long way to make 32 very long skinny strips.
Fold each strip in half and twist. Continue with step number 6.
Bake in 375˚F (190˚C) oven for about 12 minutes until golden brown.
Equipment
Nutrition
Serving: 1 | Calories: 53kcal | Carbohydrates: 7g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 105mg | Potassium: 24mg | Fiber: 1g | Sugar: 2g | Vitamin A: 30IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg
All images and text ©️ Paula Rhodes for Salad in a Jar.com
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Revised and updated 8/26/2019
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