Sunday, May 3, 2009

MINI Corn Dogs

Oh yeah! I don't care who you secretly think corn dogs are the bomb! I LOVE corn dogs, but they pack on the fat like nobody's business. I scored a TOTALLY sweet recipe for Bakes Mini Corn Dogs from this month's issue of Food Network Magazine. I wasn't sure what to expect from these babies, but did they deliver! AND they are cute and small...well, the picture in the magazine makes them look cute and small. Mine turned out bulky and huge...but it was my first time and they tasted who cares what they looked like, right?

Baked Mini Corn Dogs:
1 cup reduced-fat milk
1 package active dry yeast
2 tablespoons extra-virgin olive oil
2 tablespoons packed light brown sugar
1 cup fine yellow cornmeal
1 3/4 cups all-purpose flour, plus more for dusting and kneading
1 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon cayenne pepper
9 reduced fat hot dogs, halved crosswise - I used 3 brats and cut them into 3-4 small pieces
1 large egg, beaten - I omitted this part
1 tablespoon black sesame seeds (optional) - I omitted this too

Warm the milk to about 100 F in a sauce pan; pour into a medium bowl. Spring in the yeast and left soften for about 2 minutes. Stir in the olive oil, brown sugar and corn meal with a wooden spoon. Add the flour, salt, baking soda and cayenne pepper; stir to make a sticky dough.

Turn the dough out onto a lightly floured surface and knead, adding more flour if needed, until smooth but still slightly tacky, about 5 minutes. Shape the dough into a ball, place in a lightly oiled bowl and cover with plastic wrap. Let rise in a warm spot until doubled in size, 45 minutes to 1 hour. Meanwhile, insert a wooden stick or small skewer into each hot dog half about 1 inch deep; set aside. Preheat the oven to 450 F and lightly oil a large backing sheet. Turn the dough out onto a lightly floured surface; divide into 18 pieces. With our palms, roll each piece into a 10-inch length. Wrap each piece around a hot dog half, tucking and pressing the edges to seal; place on the baking sheet. Brush the dough-wrapped dogs with the beaten egg; sprinkle with sesame seeds, if desired. Bake until golden brown, 15 minutes.

The Food Network magazine also had a suggestion for spicing up your condiments. I added wasabi paste to the mustard to give a FABULOUS kick. Try it out!


Meg said...

I love them! SO cute!

jenn said...

That sound great!

I was thinking about getting that magazine, do you think its worth the subscription since a ton of recipes are available on line for free?

from my motorhome to yours said...

just found your blog, looks great

rubybean77 said...

I am still up in the air about the Food Network Magazine. The content is cool, but you're right, you can get a lot of the recipes online at

AudreyO said...

I just read through several of your recipes. You are like me, trying something new all of the time. I also have many many cookbooks and it's so fun to pick out new things to try.