CORN DOG TWISTS
Kids will have as much fun making as they will eating these cute twists on hot dogs and buns! Set out bowls of relish, mustard and ketchup for dunkable fun. -Melissa Tatum, Greensboro, North Carolina
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings.
Number Of Ingredients 4
Steps:
- Separate cornbread twists; wrap 1 strip around each hot dog. Brush with butter; sprinkle with cheese. Place on a lightly greased baking sheet. , Bake at 375° for 11-13 minutes or until golden brown.
Nutrition Facts : Calories 302 calories, Fat 21g fat (8g saturated fat), Cholesterol 30mg cholesterol, Sodium 815mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 0 fiber), Protein 8g protein.
CORN DOGS
I made up this recipe many years ago, because I loved the corn dogs you buy at carnivals but could not find a recipe for them. Great served with mustard.
Provided by SUZZANNA
Categories Main Dish Recipes Sandwich Recipes Hot Dogs and Corn Dogs Recipes
Time 40m
Yield 16
Number Of Ingredients 11
Steps:
- In a medium bowl, combine cornmeal, flour, salt, pepper, sugar and baking powder. Stir in eggs and milk.
- Preheat oil in a deep saucepan over medium heat. Insert wooden skewers into frankfurters. Roll frankfurters in batter until well coated.
- Fry 2 or 3 corn dogs at a time until lightly browned, about 3 minutes. Drain on paper towels.
Nutrition Facts : Calories 318.4 calories, Carbohydrate 19.2 g, Cholesterol 42.5 mg, Fat 22.9 g, Fiber 0.6 g, Protein 8.6 g, SaturatedFat 7.6 g, Sodium 776 mg, Sugar 5.9 g
PILLSBURY CORNBREAD TWISTS: A COPYCAT RECIPE
A hot dog wrapped with a yeasty cornbread dough or make the same dough and twist the strips into cornsticks to go with a hearty soup like chili or stew.
Provided by Paula Rhodes
Categories Savory Bread Machine Loaves and Yeast Rolls
Time 3h
Number Of Ingredients 10
Steps:
- Heat milk to lukewarm. Add to bread-machine pan along with remaining ingredients in order listed.
- Select the "dough" cycle and start. Open the machine and check the dough after 10 minutes. It should stick to the sides, then pull away. If too wet and sticky, add flour 1 tablespoon at a time. If too dry and thumping against the side of the pan, add a teaspoon of milk or water until dough sticks, then pulls away cleanly.
- When dough cycle completes, remove dough to a floured surface. Roll into 9 x 13-inch rectangle.
- Cut into 16 strips the short way. Make one cut down the middle of the 16 strips to make 32 strips. See the picture above.
- Roll one strip around each hot dog. Lay onto a greased cookie sheet or a silicone mat with ends tucked under.
- Cover corn dogs and set in a warm place to rise about 15 minutes.
- Preheat oven to 375 degrees.
- Combine egg and water for the glaze. Lightly brush glaze onto each dog taking care not to use so much glaze that it drips on to the cookie sheet as it will burn.
- Bake minini 12 minutes until golden.
Nutrition Facts : ServingSize 1, Calories 53 kcal, Carbohydrate 7 g, Protein 1 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 12 mg, Sodium 105 mg, Fiber 1 g, Sugar 2 g, TransFat 1 g, UnsaturatedFat 2 g
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