Corn dogs
—
A fairly quick meal to make. Corn dogs are shockingly simple, but there is a great deal of variety in what you can do with them. For example, this batch was baked in the oven as opposed to being fried, as I did not have enough oil to fry them properly. I highly recommend frying them if you get the chance. They certainly weren’t bad, but they were really just cornbread with a hot dog in the center. You could get a similar result if you just cut the hot dogs up and tossed them in the cornbread to make a casserole.
Recipe:
Ingredients:
- Cornbread mix (See recipe on site).
- 1c flour.
- 7-8 hot dogs.
- Spices.
- Some sort of stick (chopsticks work well).
Directions:
- Preheat the oven to 425
- Make the cornbread mix, adding 1c AP flour and any spices that seem to fit, such as cumin or cayenne pepper.
- Dip the hot dogs into the mix, coating them completely.
- Be sure that the coating isn’t too thick or it will fall off of the hot dogs as they bake.
- Place the corn dogs on a greased baking sheet.
- Bake the corn dogs for 15 minutes, or until they are a nice golden brown.
- Insert the chopsticks once they have cooled.
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