Baked Corn Dogs

 

One thing we really like in my family are corn dogs.  Even my mother, who was as skinny and slight as a tiny bird, had a cheeky box of corn dogs frozen in her freezer.  She might have even had two. In all truth we are a family that loves hotdogs full stop in any way, shape or form.

When I was growing up every Friday night was hotdog night in our home.  Everyone looked forward to it and all of our friends wanted to be invited over for hotdog night.  My mom made the best hotdogs in the world.

She had an old electric grill that she used to use to cook them on.  We have soft sided buns here in Nova Scotia, so she would toast them first.  She would spread both of the cut sides with butter and toast them in the grill. They would then go into the oven to keep warm while she cooked the hotdogs.

  

She used to split the wieners down the middle almost all the way through and open them up like a book.  These would then get toasted between the grill plates until they were all crispy edged and golden brown.  

She would tuck the grilled wieners into those buttery toasted buns, wrap them in some paper towels and present them to us at the table. We always enjoyed them so much!

That is all we would have for supper on Friday nights. One or two of those delicious hotdogs. If we really got lucky, she would have fried some onions to go on them as well, but usually there was chopped raw onion for us to sprinkle on them anyways.  Mustard, relish and ketchup if you wanted as well, and then for dessert, a dish of ice cream.  Vanilla with strawberry Jam spooned over top.

We loved Friday Night Hotdog nights in our home.  They were not corn dogs.  In fact, I don't think we had ever even heard of a corndog back then. They are something we discovered as adults, and you know, we love hotdogs, so we also love corndogs.

This is my homemade version of a corndog that I am sharing with you here today. No deep frying involved so they are a lot healthier.  They are also not on a stick.  Okay, so they are basically hotdogs baked in cornbread, but I guarantee you will love these baked corn dogs every bit as much as you would a regular corndog!  I'd bet my life on it! Dig in!

  

WHAT YOU NEED TO MAKE BAKED CORN DOGS

Just a few simple ingredients. Nothing too complicated.

• 1 package of Jiffy Corn Muffin mix (see note below to make your own)
• 1 large egg
• 1/3 cup (80ml) milk
• 4 all beef hotdogs (or whatever hotdogs you prefer

To serve:

• mustard, ketchup, etc.
• chopped onions

 

You can buy Jiffy Corn Muffin Mix at the Giant Tiger here in Nova Scotia for $2 a package.  I think it makes six or eight muffins, depending on how large you want them. One package of it is enough for this whole casserole.    Don't worry if you cannot find it where you live, I have given a make-your-own alternative below in the recipe directions.  (You will need cornmeal, flour, sugar, butter/oil, salt)

I use all beef hotdogs. I don't really like other kinds of hot dogs. I did not use the super large ones, but you could if you wanted to. I found four was plenty for this dish.

You could really spice things up by adding chopped jalapeno peppers to the corn muffin mix if you wanted to. I left it just plain as I am a simple kind of a girl.

 

HOW TO MAKE BAKED CORN DOGS

These go together quickly and easily. I have included in the recipe notes optional instructions on how to make your own cornbread mix from scratch.

Preheat the oven to 400*F/200*C/gas mark 6. Butter a small casserole dish. Mine is 7 inches by 9 1/2 inches in size.

 

Prepare the corn muffin mix according to the package directions. Spread in the prepared baking dish. Lay the hotdogs out on top of the muffin mixture. I left plenty of space between for cutting apart.

Bake in the preheated oven for 20 minutes. Let sit for a few minutes then cut into four rectangles to serve. Serve with your favorite accompaniments.

Notes

To make your own corn muffin mix to use in this recipe you will need:

2/3 cup plain all-purpose flour (83g)

1/2 cup yellow cornmeal (polenta) (85g)

1/3 cup granulated sugar (63g)

1 TBS baking powder

1/2 tsp salt

2 TBS vegetable oil or melted butter

Combine all of the ingredients together in a bowl until evenly mixed together. Proceed as per the above recipe, adding the milk and egg, etc.

 

I was really pleased with how this turned out. You couldn't pick one up to eat it like you would a corn dog, but it had all of the flavors of a corn dog, without the stick!

I enjoyed mine as, drizzled with a bit of Dijon mustard and a sprinkle of raw onion along with a side of baked beans. This was really good!  I would make it again!

 

I do enjoy having a hotdog for supper every now and then.  Here are a few recipes using them that I have really enjoyed!

 AIR FRYER HOTDOGS - It is really a simple and delicious way to cook hotdogs in the air fryer.  You can even crisp up the bun.  Very nice, especially if you butter it lightly first.  Topped with cheese and some crispy fried onions, this is a very nice hotdog!

GRILLED CHEESE DOGS - Two favorites combined into one. A soft sided bun, all buttery and toasty, stuffed with split and grilled wieners and lots of cheese.  Decadent and delicious. I like to have chopped raw onion on mine. A rare treat!

Yield: 4 servings

Author: Marie Rayner

Baked Corn Dogs

Prep time: 5 MinCook time: 20 MinTotal time: 25 Min

A tasty way of having corn dogs at home which doesn't involve frying. Simple and delicious. You will need to eat these with a knife and a fork.

Ingredients

• 1 package of Jiffy corn muffin mix (see note below to make your own)
• 1 large egg
• 1/3 cup (80ml) milk
• 4 all beef hotdogs (or whatever hotdogs you prefer

To serve:

• mustard, ketchup, etc.
• chopped onions

Instructions

1. Preheat the oven to 400*F/200*C/gas mark 6. Butter a small casserole dish. Mine is 7 inches by 9 1/2 inches in size.
2. Prepare the corn muffin mix according to the package directions. Spread in the prepared baking dish. Lay the hotdogs out on top of the muffin mixture. I left plenty of space between for cutting apart.
3. Bake in the preheated oven for 20 minutes. Let sit for a few minutes then cut into four rectangles to serve. Serve with your favorite accompaniments.

Notes

To make your own corn muffin mix to use in this recipe you will need:

2/3 cup plain all-purpose flour (83g)

1/2 cup yellow cornmeal (polenta) (85g)

1/3 cup granulated sugar (63g)

1 TBS baking powder

1/2 tsp salt

2 TBS vegetable oil or melted butter

Combine all of the ingredients together in a bowl until evenly mixed together. Proceed as per the above recipe, adding the milk and egg, etc.

Did you make this recipe?

Tag @marierayner5530 on instagram and hashtag it #TheEnglishKitchen

 

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