Ingredients with Measurements:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 egg
- 1/4 cup vegetable oil
- 1 cup shredded cheddar cheese
- 8 hot dogs, cut into bite-sized pieces
- Wooden skewers
Special equipment needed:
- Mini muffin tin
- Mixing bowls
- Whisk
- Wooden spoon
- Measuring cups and spoons
Step-by-step instructions:
1. Preheat oven to 375°F (190°C). Grease a mini muffin tin with cooking spray.
2. In a mixing bowl, combine cornmeal, flour, sugar, baking powder, and salt.
3. In another mixing bowl, whisk together milk, egg, and vegetable oil.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Fold in shredded cheddar cheese.
6. Spoon the batter into the mini muffin tin, filling each cup about 2/3 full.
7. Place a piece of hot dog into each cup, pressing down slightly.
8. Bake for 12-15 minutes or until golden brown.
9. Remove from oven and let cool for a few minutes.
10. Insert a wooden skewer into each cheesy corn dog bite.
- Time:
Preparation time: 15 minutes
- Cooking time: 12-15 minutes
Temperature:
- Oven temperature: 375°F (190°C)
Serving size:
- Makes 24 cheesy corn dog bites
Nutritional information:
- Calories: 130
- Fat: 7g
- Carbohydrates: 13g
- Protein: 4g
Substitutions for ingredients:
- You can use any type of shredded cheese you prefer.
- Instead of hot dogs, you can use sausage or vegetarian sausage.
Variations:
- Add diced jalapeños or green chilies for a spicy kick.
- Use different types of cheese, such as pepper jack or mozzarella.
- Make mini corn muffins without the hot dogs for a vegetarian option.
Tips and tricks:
- If the batter is too thick, add a little more milk until it reaches the desired consistency.
- Don't overfill the muffin cups, or the cheesy corn dog bites will overflow.
- Serve with ketchup, mustard, or your favorite dipping sauce.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the cheesy corn dog bites on a baking sheet and bake in a 350°F (175°C) oven for 5-7 minutes or until heated through.
Presentation ideas:
- Serve on a platter with a variety of dipping sauces.
- Arrange on a skewer with cherry tomatoes and cucumber slices for a fun and colorful appetizer.
Garnishes:
- Chopped fresh parsley or cilantro
- Shredded cheese
- Diced tomatoes
Pairings:
- Serve with a side salad or coleslaw for a complete meal.
- Pair with your favorite beer or soda.
Suggested side dishes:
- French fries
- Sweet potato fries
- Onion rings
Troubleshooting advice:
- If the cheesy corn dog bites are sticking to the muffin tin, try greasing it more thoroughly with cooking spray.
- If the batter is too thin, add a little more cornmeal or flour until it thickens.
Food safety advice:
- Make sure the hot dogs are fully cooked before adding them to the cheesy corn dog bites.
- Store leftovers in the refrigerator and discard any that have been left out at room temperature for more than 2 hours.
Food history:
- Corn dogs were invented in the United States in the 1940s and quickly became a popular fair food.
Flavor profiles:
- Savory, cheesy, and slightly sweet with a crunchy exterior and soft interior.
Serving suggestions:
- Serve as an appetizer or snack at parties or game day gatherings.
- Make a batch for a fun and easy dinner for the family.
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