Bisquick Cornbread Dogs Recipes

BISQUICK CORNBREAD DOGS

Steps:

• *Preheat oven to 200°F.
• *16 cup saucepan or deep fryer.
• * Candy/deep-fry thermometer.
• In a large saucepan over medium heat, heat about 4 inches of oil until thermometer registers 360°F.
• In a large bowl, blend biscuit mix, cornmeal, milk, egg, butter and honey to make a smooth batter. Let stand for 10 minutes. Pat wieners pieces dry. Dip wiener pieces, one at a time, into mixture, coating all sides.
• Place wiener pieces in hot oil, 4 at a time, and deep fry, turning once, until golden brown, about 15 seconds per side. Remove with a slotted spoon and place on paper towels to absorb excess oil. Transfer to an ovenproof platter and keep warm in preheated oven. Make sure oil is the correct temperature before adding each batch.
• Serves 12 for appetizers or 8 as a main dish.
• TIP: If you are using jumbo wieners, you will only need 4. Use beef or chicken dogs interchangeably.
• VARIATION: For a little bite, add 1 teaspoons hot pepper flakes to the batter prior to frying.
• 125 Best Biscuit Mix Recipes.

BAKED CORN DOGS

Steps:

• Preheat oven to 375 degrees. Line a baking sheet with parchment paper; set aside. In a medium bowl, whisk together flour, cornmeal, baking powder, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Make a well in center; add milk, eggs, and oil. Mix just until combined.
• Insert an ice-pop stick into one end of each sausage, leaving a 1 1/2-inch handle. Dust with flour; tap off excess. Using handle, rotate each sausage over bowl as you spoon batter to coat evenly. Place on sheet; bake 5 minutes. Remove from oven. Using a spatula, reapply batter that has slipped onto sheet. Return to oven; bake until golden, 20 minutes. Serve with ketchup and mustard, if desired.

CORN DOGS

Steps:

• In a large bowl, combine cornmeal, flour and egg. Stir in milk to make a thick batter; let stand 4 minutes. Insert sticks into hot dogs; dip into batter. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry corn dogs, a few at a time, until golden brown, 6-8 minutes, turning occasionally. Drain on paper towels.

DAD'S HOMEMADE CORN DOGS

Steps:

• Combine cornmeal, flour, white sugar, baking powder, salt, and pepper in a bowl; stir in milk and egg until batter is smooth. Refrigerate until batter is chilled.
• Bring a large pot of water to a boil; cook hot dogs until heated through, about 7 minutes. Let hot dogs rest for 10 minutes and dry hot dogs on a paper towel.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Insert 1 skewer into each hot dog.
• Pour batter into a large drinking glass. Dip hot dogs into the batter until well coated.
• Fry 2 to 3 hot dogs at a time in the hot oil until lightly browned, about 3 minutes. Drain on paper towels.

A PLUS FAIR CORN DOGS

Steps:

• Heat oil in a deep fryer to 365 degrees F (185 degrees C).
• In a large bowl, stir together the flour, cornmeal, sugar, baking powder and salt. Stir in melted bacon drippings. Make a well in the center, and pour in the egg, buttermilk, and baking soda. Mix until everything is smooth and well blended.
• Pat the hot dogs dry with paper towels so that the batter will stick. Insert wooden sticks into the ends. Dip the hot dogs in the batter one at a time, shaking off the excess. Deep fry a few at a time in the hot oil until they are as brown as you like them. Drain on paper towels or serve on paper plates.

BISQUICK CORNBREAD

Steps:

• Mix all ingredients together.
• Pour into an 8 by 8 pan& bake at 350 for 35 minutes.

SLOW-COOKER CHEESY CORN DOG CASSEROLE

Steps:

• Spray 6-quart slow cooker generously with cooking spray, or grease with oil.
• Chop and seed 1 jalapeño chile, and slice and seed the other jalapeño chile into rounds. Set aside.
• In large bowl, mix Bisquick mix, cornmeal, brown sugar, onion powder and pepper. Add butter, buttermilk and egg. Stir until combined. Stir in hot dogs, drained corn, 1 cup of the cheese and 1 chopped jalapeño.
• Spoon into slow cooker. Cover; cook on High heat setting 3 to 4 hours or Low heat setting 5 to 6 hours or until toothpick inserted in casserole comes out clean. (I cooked mine on Low 5 1/2 hours, and it came out perfect.)
• Just before you are ready to eat, heat broiler to high. Add remaining cheese and sliced jalapeños to top of casserole. Remove ceramic bowl from slow cooker base, and place under broiler about 1 minute to melt cheese (watch closely!).

BISQUICK CORNBREAD RECIPE - (3.8/5)

Steps:

• Preheat oven to 350°F. Mix Bisquick, cornmeal and sugar together. Place melted butter in medium bowl. Add milk and eggs and stir. Pour milk mixture into Bisquick mixture. Stir. Pour batter into 8 by 8 inch greased baking dish. Bake about 35 minutes until golden brown.