Sunday, February 6, 2011

Mini Corn Dogs

My kids love hot dogs.  They could eat hot dogs morning, noon, and night.  And for dessert?  Corn dogs, baby!!!

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 (Updated Recipe Follows)

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
2 eggs
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!

I ran out of batter toward the end, but these naked dogs still went missing...

 Corn Dog Muffins Redo

1/2 cup cornmeal
1 1/2 cups whole wheat flour
1 teaspoon baking soda 
1/2 teaspoon salt
3/4 cup brown sugar, NOT packed
1 1/4 cup fat free milk (minus one tablespoon)
1 tablespoon white vinegar
2 eggs
1/2 scant cup olive oil, light in flavor
 4 hot dogs cut in half length wise and crosswise 8 times, so chunks!

Preheat oven to 400 degrees and prepare a 12 cup muffin tin with spray.

In a medium bowl, mix the cornmeal, whole wheat flour, baking soda, salt and brown sugar.

In a measuring cup whisk together the milk, vinegar, eggs, and olive oil.

Pour the milk mixture into the flour mixture and stir to combine.

Layer the muffin tins with a tablespoon of batter, a few hot dog pieces, more batter, more hot dog pieces, and finally more batter.  I always have a little extra batter left over that I just bake up in a small loaf pan.  

Put in the 400 degree oven and immediately lower to 350.  Bake for about 16-18 minutes, rotating halfway through.  Allow to cool a few minutes in the pan, and then remove the muffins to a wire rack to cool.  Enjoy!

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