Print Recipe
Corn Dog Wedges
Cornbread stuffed with chopped hotdogs and onions. Each bite tastes like a corn dog and onion ring combined. Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Course Main Dish
Cuisine American
Prep Time
20 minutes

Cook Time
25 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 20 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Instructions
  1. Preheat oven to 400 degrees.
  2. In medium-sized bowl, combine cornmeal mix, self-rising flour, sugar (if using), eggs, and buttermilk. Stir until smooth. Set aside.
  3. Preheat 3 tablespoons of vegetable oil in a 9″ skillet (thin cornbread).
  4. Pour 2-1/2 cups of batter evenly around bottom of skillet.
  5. Evenly arrange chopped/cooked hotdogs over top of batter. Sprinkle chopped onions all over top of sliced hotdogs.
  6. Spread remaining batter evenly over top of sliced hotdogs and chopped onions.
  7. Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean.
  8. Serve warm or hot. Great dipped in mustard or ketchup.
Recipe Notes

How to substitute 1 cup of all-purpose flour for 1 cup of self-rising flour…

INGREDIENTS

1 cup of all-purpose flour

1-1/2 teaspoons baking powder

1/2 teaspoon salt

INSTRUCTIONS

Sift together in a medium sized bowl.  Use 1/2 cup for this recipe.  Store remainder in a zippered bag.  Refrigerate until ready to use.