Corn Dog Bread Recipes

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CORN DOGS



Corn Dogs image

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

1 cup yellow cornmeal
1 cup all-purpose flour
¼ teaspoon salt
⅛ teaspoon black pepper
¼ cup white sugar
4 teaspoons baking powder
1 egg
1 cup milk
1 quart vegetable oil for frying
2 (16 ounce) packages beef frankfurters
16 wooden skewers

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

CORN DOG BREAD



Corn Dog Bread image

Make and share this Corn Dog Bread recipe from Food.com.

Provided by nvermd

Categories     Meat

Time 55m

Yield 4 serving(s)

Number Of Ingredients 7

1 1/4 cups Bisquick
3/4 cup yellow cornmeal
1 tablespoon sugar
1 large egg
3/4 cup cheddar cheese (optional)
2/3 cup cold water
6 hot dogs

Steps:

  • Mix Bisquick, cornmeal, sugar, egg and water.
  • Add cheese, if desired.
  • Pour 1/3 of batter into a greased loaf pan (9x5x3-inch).
  • Place 3 hot dogs on top of batter.
  • Repeat with 1/3 of batter and rest of hot dogs.
  • Pour over rest of batter.
  • Bake at 400° for 40 minutes.
  • Remove from pan and cool 10 minutes before slicing.

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

CORN DOG BATTER



Corn Dog Batter image

I came up with this batter by combining the best parts of several recipes to perfect a corn dog batter. It's great for zucchini slices, too! I live alone and the beauty of this batter is you don't have to use it all at once... leftover batter will last another day or two in the fridge. Please don't fry at more than 350° because the corn meal will burn before the veggies/corn dog pieces are cooked. .

Provided by Pot Scrubber

Categories     Vegetable

Time 26m

Yield 10 serving(s)

Number Of Ingredients 8

1 1/2 cups cornmeal
1/2 cup flour
1 tablespoon baking powder
1 tablespoon sugar
1 teaspoon salt
1 egg
1 1/4 cups buttermilk (I never have buttermilk on hand so I use whole milk with 1 Tbsp of vinegar added and let it set for )
1/2 cup flour (in a bag to shake or dredge veggies or frankfurter pieces)

Steps:

  • Combine all ingredients (except the 1/2 cup of flour used for dredging) in a mixing bowl and whisk until smooth. Let set for about five minutes. Add another Tbsp or two of milk if you need to thin it a little
  • These make the cutest little corn "puppies" or corn "McNuggets" Cut as many frankfurters into four equal segments as you will need for however many people you are cooking for. Stick a toothpick into each of them, dip in batter, and fry. Leave the toothpick in -- it's cute. Or, if making full length dogs, pour batter in a tall glass and dip your weiner in it.
  • Drain on paper towels or newsprint and serve with mustard or ketchup or whatever condiments you want.
  • *TIPS --.
  • Remember -- this batter can be saved for a day or two so no need to use it all at once. If reusing batter from fridge take it out long enough for it to be room temperature. You might need to add a TBSP or two of water to loosen it back up to the right consistency.

Nutrition Facts : Calories 136.7, Fat 1.5, SaturatedFat 0.4, Cholesterol 19.8, Sodium 387.4, Carbohydrate 26.7, Fiber 1.7, Sugar 2.9, Protein 4.4

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