MINI CORN DOGS
Provided by Valerie Bertinelli
Categories appetizer
Time 25m
Yield 14 mini corn dogs
Number Of Ingredients 11
Steps:
- Heat 2 inches of oil in a large heavy pot to 375 degrees F on a deep-frying thermometer. Line a plate with paper towels.
- Insert wooden ice pop sticks or skewers securely into the hot dogs.
- Meanwhile, whisk together the cornmeal, flour, sugar, salt, baking powder and baking soda in a medium bowl.
- Whisk the eggs and buttermilk together in a large bowl. Add the flour mixture to the wet ingredients and whisk to combine. Pour the batter into a tall drinking glass.
- When the oil is hot, dip a hot dog into the batter to coat thoroughly, then add it to the oil. Repeat with as many as will fit comfortably in the pot. Fry, turning occasionally, until puffed and golden brown all over, 4 to 5 minutes. Transfer to the lined plate to drain. Repeat with the remaining hot dogs, returning the oil to 375 degrees F between batches.
- Serve immediately with ketchup and mustard.
MINI CORN DOG MUFFINS
Mix up a Coney Island favorite with our savory Mini Corn Dog Muffins. These yummy, cheesy Mini Corn Dog Muffins are served with a side of spicy mustard.
Provided by My Food and Family
Categories Sausage
Time 27m
Yield 24 servings
Number Of Ingredients 4
Steps:
- Heat oven to 375ºF.
- Prepare muffin batter as directed on package; spoon into 24 mini muffin pan cups sprayed with cooking spray.
- Press 1 each VELVEETA cube and hot dog slice into batter in center of each muffin cup.
- Bake 10 to 12 min. or until golden brown. Cool 5 min. before removing from pans. Serve warm with mustard.
Nutrition Facts : Calories 90, Fat 4.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 15 mg, Sodium 190 mg, Carbohydrate 9 g, Fiber 0 g, Sugar 4 g, Protein 2 g
MINI CORNDOG MUFFINS
I found this recipe when I was looking for food ideas for our Super Bowl party. They taste just like a little corn dog but they're in poppable muffin form and WAY easier to make! Make sure you use all-beef hot dogs to get the authentic corn dog taste. (Original recipe from iowagirleats.com)
Provided by PSU Lioness
Categories Meat
Time 32m
Yield 48 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees.
- Combine butter and sugar in a bowl, and whisk to combine.
- Add eggs and whisk to incorporate.
- Add buttermilk and whisk to incorporate.
- In a separate bowl, combine baking soda, cornmeal, flour, and salt, and stir to combine.
- Whisk dry ingredients into wet ingredients in two batches.
- Spray a mini muffin tin with non-stick spray, and spoon 1 Tablespoon of batter into each mini muffin cup.
- Place one hot dog bite into the middle of each cup.
- Bake for 8-12 minutes (oven temperatures vary), or until cornbread is golden brown.
- Cool in mini muffin tin for 5 minutes before serving.
- Serve with ketchup and mustard.
- Store leftovers in the refrigerator, and re-heat for 20-30 seconds before serving.
Nutrition Facts : Calories 74, Fat 4.5, SaturatedFat 2.2, Cholesterol 17, Sodium 149, Carbohydrate 6.7, Fiber 0.3, Sugar 2.7, Protein 1.8
MINI CORN DOGS
Provided by Mary Giuliani
Categories appetizer
Time 30m
Yield Makes 24 mini corn dogs
Number Of Ingredients 11
Steps:
- In a medium bowl, combine cornmeal, flour, salt, pepper, sugar, and baking powder. In a separate bowl, gently whisk the eggs with the milk and stir into the dry mix.
- Preheat the oil in a Dutch oven, deep saucepot or mini fryer to 350 degrees F.
- Insert wooden skewers through the center of each frankfurter.
- Dry frankfurters with a towel, then dust with cornstarch and shake off the excess. Then hold the frankfurters by the end of the skewer and dip in the batter until well coated. Let the excess batter drip off.
- Carefully holding the end of the skewer, let the corn dogs fry for 5 seconds before letting go to prevent them sticking to the bottom of the pot. Fry until lightly browned, about 3 minutes. Drain on paper towels.
CORN DOG MUFFINS
"Our three boys were always asking for corn dogs, so I came up with this fast way to deliver the same flavor," explains Lynita Arteberry of Plankinton, South Dakota. These sweet corn bread muffins, chock-full of hot dog chunks and corn kernels, taste just like the real thing.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 1-1/2 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, combine cornbread mix and brown sugar. Combine eggs and milk; stir into dry ingredients until moistened. Stir in corn and hot dogs (batter will be thin). , Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 14-18 minutes or until a toothpick inserted in muffin comes out clean. Serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 130 calories, Fat 6g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 300mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 0 fiber), Protein 4g protein.
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