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5 from 1 vote

Corn Dog Wedges

This recipe is a creative twist on the classic corn dog. Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Main Dish
Cuisine: American
Keyword: #corndog, #corndogwedges, #creativerecipe
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.