baked corn dogs~ because the fair isn’t always in town.
Everyone loves a good corn dog, right? Even my vegetarian friends like the veg variety. Sweet, crusty corn batter covering a smoky salty dog… mmm.
Of course, they’re usually deep fried in some sort of mystery oil at a fair, so I created these as an alternative. Because the fair isn’t always in town. Which, is probably a good thing.
Speaking of fairs, summer is in full force around here.. and it’s finally time for the yearly back-yard camp out. It’s going to be hot. I’m not too sure why I agreed to do it. But looking back at my last adventure… it will be worth it, I’m sure.
To be totally honest, I’m looking forward to the food.
Do you have one of these? If not, don’t worry. Just use a muffin pan. If you don’t have one of these, just about every thrift store does- and, more than likely you’ll pay under five bucks for it.
I’d also like to say that I went all Martha and made homemade batter, but… nope. I doctored up a box of good ol’ Jiffy.
These are actually turkey dogs, but feel free to use your favorite wiener.
I used bamboo skewers for the sticks, and- I inserted them after they baked- to be honest, it’s because I forgot. Whoops.
- two hot dots, sliced into quarters or into chunks if using muffin tin.
- 1 box Jiffy corn bread mix, prepared as directed on box
- ( I add 3 tablespoons sugar to it, though)
- Preheat oven to 400
- Grease a corn pan or muffin tin
- Place batter in compartment, filling ⅓ up
- Add sliced hot dog and cover with remaining batter.
- Bake as directed on box~ if you wish to use sticks pierce the hot dogs with them before placing them in batter, or spear them once slightly cooled.