I had meant to post this around Super Bowl 2013 but as luck would have it, I didn’t get it all together and hence the later post. But fear not, these babies are good enough to serve any old time, and not just for Super Bowl! And the best part is that they freeze perfectly, so make up the entire batch, and toss into a zippy locky baggie and freeze, now you’re ready to entertain any old time. The second best part is that they are not deep fried. I used my silicon cake pop pan to make these slightly smaller than a mini-muffin, but you can use a mini muffin pan with success but it will make fewer corn dogs.
Mini Corn Dogs
Makes 51 small corn dogs (in the half shape of a cake pop)
- 3/4 cup medium ground corn meal
- 3/4 cup all purpose flour
- 1/4 cup granulated sugar
- 3/4 tsp baking powder
- 1/2 tsp salt
- 1 egg
- 3/4 cup milk
- 1/8 cup vegetable oil
- 1/4 cup finely chopped leeks
- 3/4 cup shredded sharp cheddar cheese
- 5 regular hot dogs (I used Yves vegetarian dogs because I was serving them to a vegetarian)
- Pre heat oven to 400°F. I used my silicon cake pop pan to make these slightly smaller than a mini-muffin. But you can use a mini muffin pan with success but it will make fewer corn dogs.
- Sift cornmeal, flour, sugar, baking powder and salt in a bowl.
- Blend eggs, milk and oil in another bowl.
- Stir wet ingredients into dry.
- Fold in the shredded cheese and onion.
- Cut up the hot dogs into 1-1.5cm slices (I got about 8 or so out of each dog)
- Spoon molds about 3/4 full and insert one dog so that it sinks in but doesn’t get covered on top.
- Bake for 15-20 minutes or until firm and golden.
- Serve warm with a honey mustard dipping sauce or ketchup (I’ve been meaning to make this one, from Sissi or this one from John but haven’t gotten around to it).