Corn Dog Wedges, a twist on the classic corn dog, contains chopped hotdogs and franks onions baked in a pan of cornbread.
Tastes like a corn dog (minus the stick).
For extra flavor, drizzle mustard and ketchup over the top.
EDITOR’S NOTE (August 28, 2022): I posted this recipe for the first time on April 29, 2019. Today, I edited the text to make it easier to understand and updated the recipe’s format.
MY INSPIRATION FOR THIS RECIPE
For those who may not know, a corn dog is a hotdog skewered on a stick, dipped in cornbread batter and fried to a golden brown.
Delicious with fries or onions rings.
Since cornbread is my thing, I decided to try something different. Added chopped onions and hotdogs to cornbread batter… and bake it in a skillet.
Excellent results! Delighted to share the recipe with you.
If desired, chop the hotdogs into smaller pieces. As you can tell in the photos, I used medium size chunks.
Use beef, chicken or turkey hotdogs. I used beef.
Fun Corn Dog Facts
The corn dog was patented in 1927.
National Corn Dog Day is March 19th.
Disneyland has a famous Corn Dog Castle. The medieval-themed boardwalk stand only serves made-to-order, hand-dipped, deep-fried corn dogs.
To obtain calories and nutritional information by weight, visit popular online nutritional calculator myfitnesspal.com.
Copy recipe link in the address bar and add it to their calculator.
No need to type each ingredient.
Corn Dog Wedges
- 3 each beef hotdogs Or use turkey dogs.
- water For boiling.
- 1 cup self-rising white cornmeal mix Or use self-rising yellow cornmeal mix.
- 1/2 cup self-rising flour, sifted
- 2 tablespoons sugar (optional)
- 2 medium eggs, beaten
- 1 cup cultured whole buttermilk Or use low fat buttermilk.
- 1/2 cup yellow onions, chopped Or use white onions (savory).
- 3 tablespoons vegetable oil
- ketchup optional
- yellow mustard optional
- Place wieners in saucepan. Cover with water. Boil over high heat for 7 minutes. This will decrease sodium content. Drain water. Pat dry with paper towels. Chop into small pieces. Set aside.
- Preheat oven to 400 degrees.
- In medium-sized bowl, combine cornmeal mix, self-rising flour, sugar (if using), eggs, and buttermilk. Stir until smooth. Set aside.
- Preheat 3 tablespoons of vegetable oil in a 9" skillet (thin cornbread).
- Pour 2-1/2 cups of batter evenly around bottom of skillet.
- Evenly arrange chopped/cooked hotdogs over top of batter. Sprinkle chopped onions all over top of sliced hotdogs.
- Spread remaining batter evenly over top of chopped hotdogs and chopped onions.
- Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean.
- Serve warm or hot.
- Drizzle with mustard and ketchup if desired.