My 4 year old loves hot dogs. I try to buy nitrate free, turkey hot dogs, or buy them from a local store that makes their own. Still not the healthiest, but better than regular hot dogs.
The boys love corn dogs too, but I refuse to give in and buy them. I found a recipe in the July/August 2009 issue of Hannaford's fresh magazine for homemade corn dogs. They turned out pretty well and the boys loved them. The only draw back is the batter drips off the hot dog a little, so one side is kind of flat. Maybe a little less milk for a little thicker batter would be better. Amazon.com sells corn dog makers that might make homemade corn dogs look a little more "out of the box".
Here is the homemade corn dog recipe I used:
1/2 cup fine yellow cornmeal - I used organic cornmeal
1/4 cup all purpose flour
1/4 cup whole wheat flour
1 tbs sugar - I cut it down to 1 tsp
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt - I just used a small pinch
1/8 tsp black pepper
1 egg
1/2 cup buttermilk - I just used plain milk, but you can make your own buttermilk with 1 tbs of white vinegar per 1 cup of buttermilk - let it set for 5 minutes - This recipe would would 1/2 cup milk + 1/2 tbs white vinegar
1 tbs canola oil
Preheat oven to 425. Spray a baking sheet with cooking spray, or line with parchment paper.
In a large bowl, combine cornmeal, flours, sugar, baking powder, baking soda, salt & pepper. In a smaller bowl, combine, egg, milk & oil. Add to the dry ingredients and mix just until incorporated.
Spear each hot dog with a wooden skewer, or popsicle stick. Dig into batter. Place dipped hot dog onto baking sheet. Spoon additional batter on any exposed spots.
Bake for 5 minutes, then turn corn dogs over and bake an additional 5 to 7 minutes, until batter is firm. Remove from heat and let rest for a few minutes. Serve warm.
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The boys love corn dogs too, but I refuse to give in and buy them. I found a recipe in the July/August 2009 issue of Hannaford's fresh magazine for homemade corn dogs. They turned out pretty well and the boys loved them. The only draw back is the batter drips off the hot dog a little, so one side is kind of flat. Maybe a little less milk for a little thicker batter would be better. Amazon.com sells corn dog makers that might make homemade corn dogs look a little more "out of the box".
Here is the homemade corn dog recipe I used:
1/2 cup fine yellow cornmeal - I used organic cornmeal
1/4 cup all purpose flour
1/4 cup whole wheat flour
1 tbs sugar - I cut it down to 1 tsp
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt - I just used a small pinch
1/8 tsp black pepper
1 egg
1/2 cup buttermilk - I just used plain milk, but you can make your own buttermilk with 1 tbs of white vinegar per 1 cup of buttermilk - let it set for 5 minutes - This recipe would would 1/2 cup milk + 1/2 tbs white vinegar
1 tbs canola oil
Preheat oven to 425. Spray a baking sheet with cooking spray, or line with parchment paper.
In a large bowl, combine cornmeal, flours, sugar, baking powder, baking soda, salt & pepper. In a smaller bowl, combine, egg, milk & oil. Add to the dry ingredients and mix just until incorporated.
Spear each hot dog with a wooden skewer, or popsicle stick. Dig into batter. Place dipped hot dog onto baking sheet. Spoon additional batter on any exposed spots.
Bake for 5 minutes, then turn corn dogs over and bake an additional 5 to 7 minutes, until batter is firm. Remove from heat and let rest for a few minutes. Serve warm.
More Recipes
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