). according to the recipe also corn kernels should be added to the Dough, but since i don’t like them that much, i left them out.
i would let the dough sit for 20-30 min before baking. that way the polenta can swell, i think the Corn Dogs are a bit hard otherwise. if you don’t have a mini muffinform at home, you of course can use a normal sized one. however i’d recommend using as small a form you have, otherwise the proportion of dough and sausage aren’t ideal. also it looks nicer when you place the sausage pieces upright into the muffin, but for eating it is better to put them in lengthwise – so you have a bit of everything with every bite.
ingredients (about 30 mini corn dogs or about 18 little bigger ones)
- 130 g flour
- 150 g polenta
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 20 g sugar
- 1 1/4 teaspoons salt
- 50 g melted butter
- 2 eggs
- 200 ml butter milk
- 75 g grated cheese
- optional: 75 g corn kernels
- 4-6 frankfurters
preheat oven to 195°. grease muffinform or place paper forms in it.
mix flour, polenta, baking powder, baking soda, sugar and salt in a bowl. in a measuring jug whisk butter, eggs and butter milk. cut frankfurters into 2,5 cm pieces.
with a wooden spoon slightly mix the liquid ingredients with the flour mixture. carefully fold in cheese (and optionally corn). let dough swell for 20-30 min.
place one tablespoon dough each into the muffinform. place a piece of sausage upright into the middle (or lengthwise) and gently press into the dough so it is almost covered with dough. bake in hot oven for about 14 min, until corn dogs are golden brown. let cool for 10 min on a cooling rack, then remove from form. best let them cool down completely before eating – the dough sets and the corn dogs taste even better.
Filed under: fingerfood, party Tagged: corn dogs, cynthia barcomi, fingerfood, party
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