Homemade Corn Dogs
I had a coworker who, when she learned I was from Ohio, recalled a story about when she was moving from San Francisco back to the Midwest. She was laughing at her friends' perceptions of what characterized the Midwest.
"They wanted to throw me a going away party," she said. "And they themed it a 'Midwest Party.' I had no idea what to expect and then I showed up and..."
"They served things like corn dogs, right?"
"Yes! I don't ever remember having corn dogs growing up, but that's what they thought we ate all the time."
Yes, indeedy. This "midwest is best" girl is fine with that. So much so that I cooked up a batch of homemade corn dogs the other week in celebration of official sum- sum- summertime.
This recipe doesn't involve frying the dogs so it's less messy and more healthy, and takes advantage of my love for bite-sized morsels (à la my brownies-in-a-muffin-tin). That muffin tin sure is getting it's fair share of use lately! Enjoy.
Corndog Muffin Recipe
¾ cup cornmeal
1 ¼ cup whole wheat flour
1/4 cup sugar
2 tablespoons brown sugar
2 teaspoons baking powder
½ teaspoon salt
1 cup milk
½ to 1 cup shredded cheddar cheese
4 hot (or veggie!) dogs, cut into thirds
Preheat oven to 400 degrees.
Mix all dry ingredients in large bowl. In separate bowl, beat eggs and milk. Pour eggs and milk mixture into dry ingredients and stir. Add cheese once well mixed.
Spoon mix into muffin tins, about halfway full. Add one hot dog piece to each section. Cover hot dogs with remaining mixture (so that the hot dog will be in the middle of the muffin).
Bake for 14-18 minutes.
Makes 12 muffins in regular-sized muffin tin. (Once baked, you can freeze the corn dog muffins and defrost/reheat in microwave like you would regular corn dogs.)
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