Corn Dog Wedges
This recipe is a creative twist on the classic corn dog. Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Servings: 6 servings
Calories: 229kcal
Ingredients
- 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
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
Grilled hotdogs will also work in this recipe.
Nutrition
Serving: 1slice | Calories: 229kcal | Carbohydrates: 31g | Protein: 10g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 620mg | Potassium: 190mg | Fiber: 2g | Sugar: 6g | Vitamin A: 228IU | Vitamin C: 1mg | Calcium: 145mg | Iron: 2mg