Corn Dog Waffles Recipes

WAFFLE CORN DOGS

Steps:

• Spray 8-inch electric waffle iron with cooking spray. Heat to medium heat.
• Thread each frank piece onto separate wooden skewer; place on grid of prepared waffle iron, letting ends of sticks hang over sides of waffle iron. Close lid. Cook franks 1 to 2 min. or until heated through. Remove from waffle iron.
• Prepare corn muffin batter as directed on package; stir in cheese.
• Spread half the batter onto bottom grid of waffle iron. (Batter will not completely cover waffle grid.) Place franks over batter, letting ends of sticks hang over sides. Spread remaining batter over franks. Close lid. Cook 4 to 5 min. or until waffles are golden brown.
• Remove waffles from iron in quarters; cut each quarter in half. Serve with ketchup.

WAFFLE CORN DOGS

Steps:

• Preheat a waffle iron. Meanwhile, in a large bowl, combine corn muffin mix, egg, and sour cream. Stir until evenly combined then fold in cheddar and chives.
• Cut each hot dog in half lengthwise and then in half crosswise; stick a skewer into each piece.
• Spread about half of the batter onto waffle iron. Place hot dogs on top, then spread the remaining batter over hot dogs.
• Close the waffle iron and cook until the waffle is cooked through, about 4 minutes.
• Carefully remove waffle and slice into eighths.
• Serve with ketchup and mustard for dipping.

WAFFLE IRON CORN DOGS

Steps:

• Prepare the cornbread mix according to package directions, but with double the milk. Set the batter aside for 5 minutes to thicken.
• Meanwhile, evenly spread the flour on a large dish. Push skewers into the center of the hotdogs lengthwise. Roll the hotdogs in the flour until evenly coated from end to end, shaking off any excess flour.
• Preheat the waffle iron. Pour the cornbread batter into a tall glass. Dip the hotdogs into the batter and slowly rotate until evenly coated in the batter.
• Spray the preheated waffle iron generously with nonstick cooking spray. Place the dipped hotdogs into the waffle iron leaving plenty of space in between; the batter will spread 2 inches on both sides of the hotdog. Cook, pressing down on the waffle iron slightly, until deeply golden brown, 3 to 4 minutes. Serve immediately.

CORN DOG WAFFLES

Steps:

• Spray grids of 7-inch round waffle iron with grilling spray; preheat to medium-high heat. Cut each frank in half lengthwise, then in half crosswise; set aside.
• Combine cornmeal, baking mix, sugar and salt in medium bowl. Add water, egg and oil; stir just until blended. Stir in corn.
• Spoon one-fourth batter onto grids of waffle iron; place 1 frank piece in middle of each section on batter. Cover and bake about 5 minutes or until steaming stops. Do not open until done. When done, use fork to loosen waffle and lift off grid. Keep warm. Repeat with remaining batter. Separate waffles into sections. Insert popsicle stick into each section and/or serve with ketchup, if desired.

CORN DOGS

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.

CORN DOG CASSEROLE

Steps:

• In a medium skillet, saute celery and green onions in butter for 5 minutes. Place saute mixture in a large bowl; set aside.
• Slice hot dogs lengthwise into quarters, then cut into thirds. In same skillet, saute hot dogs for 5 minutes or until lightly browned. Add to celery/onion mixture and mix all together. Set aside 1 cup of mixture.
• Preheat oven to 400 degrees F (200 degrees C).
• In a large bowl combine the eggs, milk, sage and pepper. Add all but reserved 1 cup hot dog mixture. Stir in corn bread mix and 1 1/2 cups shredded cheese. Mix all together and spread mixture into a shallow 3 quart baking dish. Top with reserved 1 cup hot dog mixture and remaining 1/2 cup shredded cheese.
• Bake uncovered in preheated oven for 30 minutes, or until golden brown.

CRISP 'N' TENDER CORN WAFFLES

Steps:

• Place egg whites in a small bowl; let stand at room temperature for 30 minutes. , In a large bowl, combine the flour, baking powder and salt. Combine the milk, corn, egg yolks and oil; stir into dry ingredients just until combined. , Beat reserved egg whites until stiff peaks form; fold into batter. Pour batter by 1/4 cupfuls into a preheated waffle iron; bake according to manufacturer's directions until golden brown.