Saturday, January 16, 2010

Mini Corn Dogs

We have have cornmeal from our CSA since the beginning of the summer and we have been talking about making corn dogs for that long so tonight we finally made them. It didn't take that long to get all the corn dogs battered. It would be even quicker if you made actual corn dogs and not the mini version. I also don't think you would have as many issues getting the batter to stick as you would have the handle to hold on to. We still have some cornmeal left so we are going to attempt regular sized corn dogs in the future.

Corn Dogs

Mini Corn Dogs

1 cup yellow cornmeal
1 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup white sugar
4 teaspoons baking powder
1 egg
1 cup milk
1 package little smokies
cornstarch or flour for rolling little smokies in

Preheat oven to 425°F.

Spray a large baking sheet with cooking spray; set aside.

In a medium bowl, combine muffin mix, flour, egg, milk and butter to make a very thick batter. Roll little smokies in cornstarch or flour to help batter stick. Moisten your hands with water then roll the batter around one of the little smokies to cover it entirely. Transfer to prepared baking sheet as done then repeat process with remaining batter and hot dogs.

Bake until golden brown and batter is cooked through, about 10 minutes. Transfer to plates and serve with ketchup and mustard on the side.

Source: Adapted from Whole Foods and All Recipes

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