I did not have sticks, but that didn't matter. These made great finger food for the kids. I have yet to master how to make these look exactly like corn dogs, but the kids liked them anyway. I used Oscar Mayer no nitrate turkey hot dogs, so I didn't feel as bad serving these for dinner....I made a loaf of corn bread out of the left over mix...add a vegetable, and dinner is done!
(I should state that since I wanted to make cornbread, I ended up doubling the recipe below... the extra mix made a smaller version of cornbread...which I plan on using to make homemade cornbread stuffing to go with chicken for tomorrow night) ** One more note; this cornbread recipe is very mild, perfect for the corn dogs, but it holds little taste... some doctoring up might be in order if you wish to make a loaf of cornbread.
1 cup cornmeal
1 cup flour
2 tablespoons dark brown sugar
1 1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon mustard powder
1 1/4 cup milk
1 large egg, lightly beaten
2 tablespoons olive oil
5 hot dogs, cut in thirds (I used 8, hence needed the extra batter)
Flour to dusting
- Heat oven to 400 degrees
- Line a baking sheet with parchment paper
- In a medium bowl, sift together cornmeal, flour, sugar, baking powder, baking soda, salt and mustard powder. Make a well in the center
- In another bowl, whisk together milk, egg and oil until well combined
- Add moist ingredients into the well and mix until just combined
- Dip each hot dog into flour, shake off excess, wet the other hand with water, and grab some batter and spread it on the hot dog, cover and place on the sheet
- Bake 15-20 minutes, or until puffed and golden brown
-Queenie Cuisine
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