When I was younger, I remember going to either the Mid-South Fair or the circus and I always wanted a turkey leg and cotton candy. These days when the weather cools down and the fair rolls into town, one thing always pops into my head— corn dogs! However, this year I was not able to
feast on a foot long pronto pup attend the fair. Ever since then, I have had the idea of recreating the delicacy at home. When this idea caught my attention earlier this year, I added it to my edible bucket list and Thursday evening, I was able to scratch it off. I made up my own recipe for the cornbread batter, but loved the idea of making popable corn dogs! Not to mention baking them, far less messy that deep frying and a little more figure friendly.
The following ingredients were mixed together to form the batter:
1/2 c flour
1/4 c corn meal
3/4 t baking powder
1/4 c sugar
1/2 t vanilla
1/2 c habanero cheddar cheese blend, shredded (but you may use whatever cheese you would like)
1/3 c milk
2 T butter, melted
After mixing all of the above ingredients together, I cut the hot dogs into 1 inch pieces. Then I sprayed a mini muffin tin with non- stick spray, scooped in the batter then pressed the hot dog into the center of each
muffin corn dog.
Bake them for 10-12 minutes at 350.
Wow! Did these ever satisfy my out-of-season desire for fair food! The sweet and crispy batter perfectly enveloped the steamy hot dogs. If you are looking for a quick and easy snack to whip up in no time, party-perfect food, kid friendly dinners, or watch party nibbles, this fool-proof crowd pleaser is for you! My husband was out of town this weekend and came home asking for these again! I’d say they were a definite success!
This recipe yields 24 pop able corn dogs and used almost 3 whole hot dogs.
What is your favorite fair food? Corn Dogs are for sure my favorite!