Sunday, February 6, 2011
Mini Corn Dogs
This version is baked, and tastes surprisingly like the real deal. I used mini-muffin tins in order to keep the batter around the hot dog in the same way that a quick fry would. In my first attempt, I tried just dipping them in batter, but the batter would not stick.
These also lend themselves well to kids helping the kitchen.
Mini Corn Dogs
8 hot dogs, I used turkey dogs
1/2 cup cornmeal
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cups brown sugar, packed
1 1/4 cup buttermilk
1/3 cup vegetable oil
3 tablespoons butter, melted
Pre-heat your oven to 350 degrees. Spray two 24-count mini muffin tins with vegetable spray.
Bring in the kiddies folks, this math in action! Cut the hot dogs, crosswise, into sixths for a total of 48 hot dog pieces. Set aside.
Prepare the corn batter. In a medium bowl, mix the flour, cornmeal, baking soda, salt, and brown sugar. In a measuring cup, combine the buttermilk, vegetable oil, and eggs. Whisk to blend. Pour the wet into the dry and stir to just barely combine. Pour in the melted butter and finish mixing to combine.
Spoon about half a tablespoon into one prepared muffin cup. Insert a hot dog piece, upright, and push down a bit to let the batter pool up and around the hot dog piece. Top with another half tablespoon of batter to cover. Repeat with the remaining hot dog pieces and batter.
Bake at 350 degrees for 20-25 minutes or until golden brown.
Enjoy with ketchup and mustard!