EDITOR’S NOTE (January 26, 2020): Updated recipe and instructions.
This recipe is a creative twist on the classic corn dog.
A corn dog is a hotdog skewered on a stick, dipped in cornbread batter and fried to a golden brown.
In this recipe, chopped hotdogs and chopped onions are baked in a pan of cornbread.
Tastes like a corn dog (minus the stick).
I drizzle mustard and ketchup on top. Extra good!
Who made the first corn dog?
According to Evergood Foods, the most famous tale of the corn dog’s origin is made by Neil Fletcher. He claims to have introduced and popularized his “corny dogs” at the Texas State Fair around 1940.
However, the makers of the “pronto pup” claim to have done the same thing at the Minnesota State Fair in 1941.
The inspiration for this recipe came to me several years ago.
Instead of making corn dogs on a stick, I decided to bake chopped/cooked hotdogs and chopped onions in a pan of cornbread. Turned out great the first time.
Disneyland has a famous Corn Dog Castle. The medieval-themed boardwalk stand only serves made-to-order, hand-dipped, deep-fried corn dogs.
According to the Corn Dog Castle Menu, selections include the original corn dog ($9.79), hot link ($9.99) and ooey-gooey cheddar cheese stick ($8.99). Served with apple slices or chips.
Not sponsored. Just a friendly mention interesting facts.
Hotdogs are also called franks, frankfurters and wieners.
Pairs well with coleslaw, potato chips, fries, and salads (especially potato salad).
Fun Corn Dog Facts
The corn dog was patented in 1927.
The Texas State Fair sells 630,000 corn dogs per season (only 24 days). Important to know 630,000 corn dogs equates to 600,000 pounds of wieners, 25 tons of cornmeal mix, 21,000 pounds of oil, 1,500 gallons of mustard and 800 gallons of Ketchup.
According to Fletchers Corn Dogsof Texas, mustardis the only approved condiment. Ketchup is not an approved condiment.
This recipe is a creative twist on the classic corn dog. Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Prep Time20mins
Cook Time25mins
Total Time45mins
Course: Main Dish
Cuisine: American
Servings: 6servings
Ingredients
3franks, uncooked*Beef, chicken, pork or turkey.
waterUse to boil wieners.
1cup self-rising white cornmeal mixOr self-rising yellow cornmeal mix.
1/2cupself-rising flour, siftedSee recipe notes for all-purpose flour.
2tablespoonssugar (optional)
2mediumeggs, beaten
1cupbuttermilklowfat or cultured
1/2cupyellow onions (sweet), choppedOr use white onions (savory).
3tablespoonsvegetable oil
ketchupoptional
yellow mustardoptional
*Also known as hotdogs and franks.
Instructions
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.
Notes
How to substitute 1 cup of all-purpose flour for 1 cup of self-rising flourINGREDIENTS 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.
