Happy Halloween! This is a spooktacular recipe!
I have three kids, and when they were little, Halloween was their favorite day of the year. They spent countless hours planning and deciding what costume they would wear, where we should go to trick-or-treat, and now as adults at least one of my children still wishes that we would give gifts at Halloween instead of at Christmas. Halloween is a big deal in my family!
This recipe is a perfect one for kids to make in the Instant Pot, and kids of all ages will love to eat some for a fun little Halloween treat. Combine it with a warm drink, as we did with some Instant Pot Crio Bru, and you have a party!
My witches hat is off to Marci Buttars over at Tidbits.com. This is her recipe, and so is the recipe for the Crio Bru. Her website is a fantastic resource for all things Instant Pot, and it is beautifully done.
I used a different brand of cornbread mix, and changed the recipe slightly because of it – the whole box I used was 3 cups of mix, so I upped the baking powder by 1/2 teaspoon but left the rest of the ingredients the same. Mine came out slightly sweet.
Set out your favorite condiments and let the little ghouls have at it…this is at least something that is not candy that could be made as a little warm supper before everyone goes out trick-or-treating!
Pressure Cooker Corn Dog Bites
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Posted by Quick and Carry on Friday, October 26, 2018
| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Passive Time | 10 minutes |
| Servings |
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- 1 package of 8 hotdogs
- 3 cups cornbread mix
- 1 1/2 teaspoons baking powder
- 1 egg
- 3 Tablespoons butter melted
- 1 1/4 cups water
Ingredients
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- Mix the cornbread and baking powder with a whisk. Add in the egg, water, and butter and whisk well. Set aside.
- Cut four hotdogs in half, then in half again. Try to make the cuts straight so the hotdogs stand up straight in the cups.
- Generously spray your egg mold with oil. Stand one piece of hotdog in each cup, making sure it is upright as possible. Using a scoop, pour one scoop of cornbread batter into each cup.
- Put one cup of water and a trivet in the bottom of the liner. Place one full egg mold onto the trivet. Use four regular jar rings place over the egg cup to provide a spacer, then put in the second full egg mold, placing it so the cups are not right above the ones below it.
- Lock on the lid and set the toggle to sealing. Manual/pressure cook for ten minutes. Do a 10 minute natural pressure release, then release the remaining pressure. Remove the molds and allow the corndogs to cool. They will look wet but will dry out as they sit. Use a spoon to remove the bites and serve with your favorite condiments.
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