mini corn dog recipe baked

2 Cut each beef frank into 6 1-inch pieces. Cut the hot dogs into thirds.

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Stick a small wooden stick in each hot dog.

. Combine cornmeal flour salt sugar and baking powder in a medium bowl. How to make Mini Corn Dogs. Prepare all the ingredients.

Add butter to the cupcake pan. Fry the corn dog until golden and crispy about 3 minutes then transfer it to the paper towel-lined plate. Turn onto a generously floured surface.

In another mixing bowl add flour baking soda cornmeal and. Put half ⅓ sausages in the center. Wipe hot dogs dry with a paper towel to help batter.

In deep fryer or 3-quart heavy saucepan heat 3 inches oil to 375F. Add the milk mixture to the cornmeal mixture and stir until well blended. Dough will be sticky.

Spread out the dough by spoonful. Add the buttermilk whisking until smooth. In a large bowl combine the cornmeal mix flour and sugar.

In medium bowl mix cornmeal flour sugar salt baking powder and red pepper. In a large bowl whisk the flour cornmeal salt sugar and baking powder together. Roll out to 14-in.

Working in batches fry until golden brown all over turning if needed about 2 minutes. Bake in the preheated oven until the corn muffins are lightly browned and set in the center about 8 minutes. Dip each hot dog in the batter until its completely coated lightly shake off the excess then lower it into the hot oil.

Pat the hot dogs dry using paper towels and then cut each one in half. In a bowl stir together pancake mix cornmeal egg and water adding more water as needed for the batter to become slightly thick. Repeat the breading and frying process with the remaining hot dogs.

Mix corn muffin mix sour cream cheese milk and egg in medium bowl with a fork until blended. 1 Preheat oven to 400F. Line a plate with paper towels.

Blot hot dogs with paper towels until dry. Dredge the hot dogs in cornstarch gently tapping off the excess. Heat canola oil in a saucepan over medium-high heat to 350F.

Stir in milk egg and vegetable oil to make a smooth batter. Mix all the dry ingredients. Heat 2 inches of oil in a large heavy pot to 375 degrees F on a deep-frying thermometer.

Bake in a preheated 190-degree oven for about 20 minutes. Combine milk egg and honey. Knead 6-8 times or until smooth adding additional flour as needed.

In another bowl or large liquid measuring cup whisk the egg honey buttermilk and milk together. Whisk until well mixed. Preheat oven to 400F.

Cut hot dogs into thirds. In a large bowl whisk together cornmeal flour sugar 1 teaspoon salt and the baking powder. Skewer the hotdogs using candy sticks or skewers.

Heat oil to 375 degrees. Add the wet ingredients to the dry and combine thoroughly. Cut your hot dogs in half mini-dogs not skinny-dogs and pierce each half with a stick.

Dredge each half into the cornmeal batter and place onto a silpat-covered cookie sheet. Place the cornstarch in a small bowl. Beat the eggs with melted butter in the other bowl.

Spoon one tablespoon batter into each muffin cup. Ketchup Mustard Optional Directions. Fold each dough circle over a hot dog and press edges to seal.

Get the hot dogs ready. Pour in the buttermilk and whisk until well mixed. How To Make Mini Corn Dogs.

Line a large baking sheet with parchment paper and set aside. Cut in the butter with a pastry blender or two forks until mixture resembles coarse crumbs. Spray 48 mini muffin cups with no stick cooking spray or line with aluminum baking cups.

Stir chopped hot dogs into batter and spoon the mixture into prepared mini muffin cups. Cut with a 2-14-in. Dip each sausage in batter allowing excess to drip off.

Coat hot dogs evenly in the batter. In a large Dutch oven pour the vegetable oil to a depth of 4 inches. Pat hot dogs dry with a paper towel.

Ready the oven and preheat to 375 degrees. In a large bowl whisk together the flour cornmeal baking powder salt and ground mustard. Combine dry ingredients in a small bowl.

Pour it into the dry mixture and knead the dough. Place on greased baking sheets. Add wet ingredients to dry ingredients and whisk until well blended.

Whisk flour corn meal sugar baking powder and salt in a bowl. How To Make Mini Corn Dogs. Heat the oil to 350 F degrees.

Whisk milk and egg together in a small bowl. Pat them dry with paper towels. Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.

Add in the egg and buttermilk to the dry ingredients then refrigerate the cornmeal batter to allow it to thicken up. Watch how to make this recipe. Oil should be 2-3 inches deep.

Heat the oil to 350º. Stick each half hot dog onto the lollipop sticksYou can use wooden skewers as well. Pour batter into a tall glass.

Heat the oil to 350 degrees. Pour the wet into the dry and mix gently with a fork. Stir into dry ingredients until a soft dough forms.

Stir in milk and egg with whisk until well blended. Line a plate with paper towels. In a medium mixing bowl add sugar and butter.

Stir the wet ingredients into the dry until just combined. Prep Hot Dogs. Whisk together the cornmeal flour sugar baking powder salt and pepper.

In a separate bowl whisk together the milk and egg. In a large Dutch oven pour the vegetable oil to a depth of 4 inches. Bake for 15 minutes or until the batter becomes golden brown.

Place 1 hot dog piece on the end of each skewer. Beat in the eggs and whisk until well combined.

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