Missing the corn dogs at carnivals? Worry not. You can try this tasty corn dog recipe with finely grounded cornmeal, buttermilk and mini sausages!
Ingredients
3.5 OZ / 100 G cornmeal (fine-ground)
3.5 OZ / 100 G all-purpose flour
1 TBSP granulated sugar
0.5 TSP baking powder
0.25 TSP baking soda
0.5 TSP fine salt
4 OZ / 120 ML buttermilk
24 EA mini wiener sausages
1 OZ / 25 G melted butter
Directions
Preheat the oven to 180°C / 360°F. Insert the butterfly whisk, then add your cornmeal, flour, sugar, baking powder, baking soda and salt to the mixing bowl. Mix for 10 seconds / speed 3.
Add your buttermilk to the mixing bowl. Mix again for 20 seconds / speed 3. Once mixed, empty the contents on a floured surface.
Roll your cornbread dough into 7 inch x 5 inch rectangles, then cut them in half. Divide each half into 6 strips. Roll your sausages into your cornbread and lay them on a baking tray. Brush with the melted butter and bake for 12 minutes.
