Categories : Breads,Breakfast Foods, Sandwiches, Variety Meats
Amount Measure Ingredient -- Preparation
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6 whole wieners -- cut in half
1 cup Cornbread Master Mix
8 tablespoons flour, all-purpose
1/2 teaspoon dry mustard -- scant
1 pinch paprika
2 whole eggs -- slightly beaten
4 tablespoons water
Mix dry ingredients together and then stir in egg and water until well blended the dough will be slightly stiff. If dough is too thick to pour add a little more water.
Dry wieners thoroughly.
Preheat your oven to 425 F. Spray muffin tins with cooking spray.
Fill each muffin tin about 1/3 full.
Add 1/2 a wiener to each muffin tin
Add the remaining batter evenly between the 12 cups.
Bake for 20-25 minutes or until golden brown
If you prefer the traditional fried corn dogs then put the batter into a glass. Leave the hot dogs whole and add a scewer to one end and dip into the batter, turning until the batter is smooth on the hot dog. Sometimes it is better to dust the hot dog with cornstarch to make the batter stick. Fry in vegetable oil in a heavy sauce pan until golden brown. Use tongs to put the corndogs in and out of the hot oil for safety.
Substitute small sections of various link sausages for a variety of meals.
Brown and crumble breakfast or bulk sausage of any type, drain and mix into the batter for a muffin type dog.
"A non-fried version of a fair favorite."
Start to Finish Time: "0:40"- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 32 Calories; 1g Fat (26.3% calories from fat); 2g Protein; 4g Carbohydrate; trace Dietary Fiber; 35mg Cholesterol; 12mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fat.
Serving Ideas : Serve with fries, salad, mac 'n cheese or any other favorite corndog side for lunch or dinner. If you are using breakfast sausages consider adding butter, maple syrup, or eggs along side them.