Cheesy Corn Dog Johnnycakes Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BAKED CHEESY CORN DOG



Baked Cheesy Corn Dog image

These hot dogs on-a-stick are surrounded by cheese and a cornmeal crust.

Provided by Land O'Lakes

Categories     Lunch     Corn     Hot dog     Sandwich and Wrap     Main Course     Vegetable

Yield 6 servings

Number Of Ingredients 15

Skewers
6 wooden chopsticks or 10-inch wooden skewers , soaked in water 30 minutes
Dough
4 (3/4-ounce) slices Land O Lakes® Deli American
2 tablespoons cold Land O Lakes® Butter cut into small pieces
1 cup cornmeal
3/4 cup all-purpose flour
2 tablespoons sugar
3/4 teaspoon baking powder
1/4 teaspoon baking soda
5 to 7 tablespoons buttermilk
Hot Dogs
6 premium hot dogs
6 (3/4-ounce) slices Land O Lakes® Deli American
1 tablespoon Land O Lakes® Butter melted

Steps:

  • Line large baking sheet with parchment paper. Set aside.
  • Place 4 slices cheese and 2 tablespoons cold butter in 10- to 12-cup food processor bowl fitted with metal blade. Pulse until mixture resembles coarse crumbs. Add cornmeal, flour, sugar, baking powder and baking soda. Pulse until well mixed. With processor running, slowly add 1 tablespoon buttermilk at a time, just until dough forms ball.
  • Divide dough in half; shape each half into ball. Flatten slightly. Wrap each in plastic food wrap. Refrigerate at least 30 minutes.
  • Heat oven to 400°F.
  • Insert chopstick or skewer about 3 inches into each hot dog. Blot hot dogs dry with paper towels. Set aside.
  • Roll out 1 dough ball, on lightly floured surface, into (12x5-inch) rectangle. Cut dough crosswise into 3 (5x4-inch) pieces.
  • Place 1 slice cheese along 5-inch edge. (Dough will show on opposite edge.) Place hot dog along edge over cheese. Roll up hot dog and cheese, pressing on seam to seal. Repeat with second dough ball and remaining cheese and hot dogs.
  • Place corn dogs, seam-side down, onto prepared pan. Brush corn dogs with melted butter. Bake 12-14 minutes or until light golden brown.

Nutrition Facts : Calories 490 calories, Fat 32 grams, SaturatedFat grams, Transfat grams, Cholesterol 70 milligrams, Sodium 1120 milligrams, Carbohydrate 34 grams, Fiber 4 grams, Sugar grams, Protein 15 grams

CHEESY CORN-DOG JOHNNYCAKES



Cheesy Corn-dog Johnnycakes image

Kids are going to love these! They're easy to make and fun to serve. Adults will enjoy them too. We tried them with and without syrup. They were yummy either way!

Provided by Valkyrie Raehl

Categories     Other Breakfast

Time 40m

Number Of Ingredients 11

1 c cornmeal
1 c flour
1 Tbsp baking powder
2 Tbsp sugar
3/4 tsp salt
1/2 c cheese, shredded
1 - 2 hot dog(s), finely diced
1 Tbsp oil
1 c milk
1 1/2 Tbsp apple cider vinegar
2 eggs

Steps:

  • 1. Mix the dry ingredients, then add the wet. Stir in the finely diced hot dog(s) and shredded cheese until thoroughly combined.
  • 2. Drop by 1/2 Cup onto a well greased griddle or pan & cook until done.
  • 3. Can be eaten with or without syrup.

CHEESY JALAPEñO CORN DOGS RECIPE BY TASTY



Cheesy Jalapeño Corn Dogs Recipe by Tasty image

Here's what you need: hot dogs, thin slices of cheddar cheese, all-purpose flour, yellow cornmeal, sugar, baking powder, salt, black pepper, milk, egg, jalapeño, peanut or vegetable oil, mustard, wooden skewer

Provided by Hector Gomez

Categories     Dinner

Yield 4 serving

Number Of Ingredients 14

4 hot dogs
4 thin slices of cheddar cheese, room temperature
1 cup all-purpose flour
1 cup yellow cornmeal
¼ cup sugar
4 teaspoons baking powder
¼ teaspoon salt
⅛ teaspoon black pepper
1 cup milk
1 egg
1 jalapeño, minced
1 qt peanut or vegetable oil, for frying
mustard, for serving
wooden skewer

Steps:

  • Place a hot dog on a slice of cheese, then roll the cheese slice around it. Push a wooden skewer through the cheese-wrapped hot dog, then place seam side down on a baking sheet. Repeat with the remaining hot dogs. Freeze for 20 minutes.
  • In a large bowl, add the dry ingredients and stir to combine. Once fully combined, mix in the milk, egg, and jalapeño. Stir until the batter is smooth and without lumps. You may need to add 1 or 2 tablespoon of flour; the batter should be thick enough to cling to the hot dog. Pour it into a tall glass for easier dipping.
  • Heat the oil in a large pot until it reaches 350°F (180°C).
  • Holding the tip of the skewer, take a frozen hot dog and dip it fully into the batter, lifting it out, then rotating it to let excess batter drip off. Using tongs, carefully place the battered dog into the hot oil. Hold it fully submerged for 30-60 seconds until a crust forms, then rotate it so that it fries evenly. Cook for 3-5 minutes, or until golden brown. Repeat with the remaining hot dogs. Serve with mustard for dipping.
  • Enjoy!

KOREAN CORN DOGS RECIPE BY TASTY



Korean Corn Dogs Recipe by Tasty image

These cheesy, beefy, sweet, and savory corn dogs probably have you drooling already. Beef hot dogs and mozzarella sticks are dredged in a slightly sweet batter, coated in crunchy toppings, deep-fried to perfection, then drizzled with ketchup and mustard.

Provided by Tikeyah Whittle

Categories     Lunch

Time 30m

Yield 12 servings

Number Of Ingredients 17

canola oil, for frying
kosher salt, for boiling
1 ½ lb russet potato, peeled and cut into 1/4 in (6mm)
2 tablespoons all purpose flour
2 cups all purpose flour
3 tablespoons granulated sugar
1 tablespoon baking powder
½ teaspoon kosher salt
1 cup whole milk, plus 3 tablespoons
1 large egg, beaten
6 all-beef hot dogs, halved crosswise
2 shredded low moisture mozzarella cheeses, 8 ounce (225 g) blocks
2 cups panko breadcrumbs
2 cups korean rice puffs
¼ cup granulated sugar, for sprinkling
yellow mustard
12 wooden skewers

Steps:

  • Fill a large stock pot fitted with a deep-fry thermometer with canola oil. Heat the oil over medium-high heat until the temperature reaches 350°F (180°C). Reduce the heat to medium to maintain the temperature. Set a wire rack over a baking sheet and place it nearby.
  • Prepare the potatoes: Bring a large pot of salted water to a boil. Add the potatoes and blanch for 2 minutes, then drain and transfer to a medium bowl. Let cool to room temperature, 15-20 minutes. Once cooled, sprinkle the flour over the potatoes and toss until well coated, shaking off and discarding any excess.
  • Make the batter: In a medium bowl, whisk together the flour, sugar, baking powder, and salt. In a 2-cup liquid measuring cup, whisk together 1 cup of milk and the egg until well combined. Pour the wet ingredients into the dry ingredients and whisk until combined. The batter should be fairly thick; if it is too thick to whisk, add more milk, 1 tablespoon at a time. Transfer the batter to a pint glass or another tall, narrow container. Refrigerate until ready to use.
  • Thread each hot dog half onto the pointy end of a skewer, cut-side up, pushing down to about 2 inches below the tip. Thread the mozzarella rectangles onto the skewers above the hot dogs so they are flush with the cut ends of the hot dogs and the tips of the skewers.
  • Add the panko, floured potatoes, and rice puffs to individual plates or small trays.
  • Working one at a time, dip a cheese and hot dog skewer into the cup with the batter, coating completely. Gently shake off any excess batter.
  • For the original dogs: Roll a battered dog in the panko bread crumbs until well coated, using your fingers to pack on the bread crumbs as needed.
  • For the potato dogs: Roll a battered dog in the floured potatoes, using your hands to pack on the potatoes to ensure they stick. Immediately roll the potato-coated dog in the panko bread crumbs until completely coated.
  • For the crispy rice dogs: Roll a battered dog in rice puffs until completely coated, using your fingers to pack on the puffs as needed.
  • Place the coated dogs in the hot oil, 2-3 at a time, and fry for 2-3 minutes, until golden brown and crispy, using tongs to turn as needed. Transfer to the wire rack and sprinkle all over with sugar (use tongs when turning; the sticks will be very hot). Repeat with the remaining corn dogs to make 4 of each kind.
  • To serve, drizzle ketchup and mustard over the corn dogs.
  • Enjoy!

Nutrition Facts : Calories 637 calories, Carbohydrate 66 grams, Fat 28 grams, Fiber 1 gram, Protein 29 grams, Sugar 11 grams

More about "cheesy corn dog johnnycakes recipes"

HOW TO MAKE CHEESE CORN DOGS - AARON & CLAIRE
how-to-make-cheese-corn-dogs-aaron-claire image
2020-08-06 Put 1 cup of all-purpose flour, 1/2 teaspoon of salt, 2 tablespoons of sugar, 2 teaspoons of baking powder in a bowl and mix it well. Add 1 egg, 1/2 …
From aaronandclaire.com
Estimated Reading Time 4 mins
See details


CHEESY CORN DOGS - DUDEFOODS.COM - FOOD RECIPES
cheesy-corn-dogs-dudefoodscom-food image
2020-06-29 In a bowl, combine cornmeal, flour, sugar, salt, pepper and baking powder. Stir in eggs and milk. Take corn dog sticks and slide five total alternating pieces of hot dog and cheese onto each one. Transfer corn dog batter to a …
From dudefoods.com
See details


CHEESY CORN DOG CASSEROLE - THE BAKERMAMA
cheesy-corn-dog-casserole-the-bakermama image
2014-08-08 Instructions. Preheat oven to 425°F. Grease an 8-inch baking dish with butter and set aside. In a large bowl, whisk together the cornmeal, flour and sugar. In a separate bowl, whisk together the egg, milk and melted butter. Add …
From thebakermama.com
See details


CORN JOHNNYCAKES - SOUTHERN KITCHEN
2021-07-22 In a large bowl, whisk together the flour, cornmeal, baking powder and salt. In a second large bowl, whisk together the buttermilk, water, eggs and sugar. Add the buttermilk …
From southernkitchen.com
Author Southern Kitchen
See details


#CORN DOG RECIPES | JUST A PINCH RECIPES
Many of my friends and relatives need to eat gluten-free so I try to develop ...
From justapinch.com
See details


CHEESY CORN DOG BITES - GREAT GRUB, DELICIOUS TREATS
For the Corn Dog Bites. Cut each hot dog into 3 pieces, set aside. Cut a few slices of cheddar cheese and then slice each into about 1/4" thick and the length of each hot dog piece. Take a …
From greatgrubdelicioustreats.com
See details


CHEESY CORN DOG BAKE RECIPE - COOKED RECIPE
Ingredients Cheesy Corn Dog Bake : 1 packages ( 8 oz. ) corn muffin mix or corn bread mix 4 hot dogs 4 cheese slices How to cook Cheesy Corn Dog Bake : Prepare corn muffin mix as …
From cookedrecipe.com
See details


CHEESY CORN DOGS - FOOD LION
2022-06-24 Freeze for 15 minutes. Meanwhile, whisk the flour, cornmeal, sugar, baking powder and salt in a medium bowl. Whisk the egg, honey and milk in a small bowl and pour into the …
From foodlion.com
See details


KOREAN CHEESY CORN DOGS - SAVOURONTARIO.MILK.ORG
2022-10-03 We hope you enjoy making these recipes created by local Ontario chefs and tastemakers: Lynn Crawford, Laura Maxwell, Trevor Lui and Michael Bonacini. For more …
From savourontario.milk.org
See details


CHEESY CORN-DOG JOHNNYCAKES | RECIPE | CHEESY CORN, …
Aug 28, 2018 - Kids are going to love these! They're easy to make and fun to serve. Adults will enjoy them too. We tried them with and without syrup. They're yummy either way!
From pinterest.com
See details


BAKED CHEESY CORN DOG RECIPE - EASY RECIPES
Preheat oven to 400F. Prepare corn muffin mix as directed on Pkg. Pour into greased 8 inch square baking pan.Arrange weiners on top of batter.Bake for 20 to 25 min.(depending on your …
From recipegoulash.cc
See details


RECIPES - CHEESY CORN DOGS | GOODCOOK | RECIPE | CHEESY CORN, …
Mar 28, 2018 - An all-time favorite, corn dogs are easy to make and fun to eat. These cheesy corn dogs are quick to whip up with GoodCook cookware, bakeware and utensils. Make them …
From pinterest.com
See details


CHEESY CORN DOG RECIPE - YOUTUBE
2021-09-29 #corndog #cheesycorndog
From youtube.com
See details


Related Search