Firstly, a thanks to Elise for hosting and Garrett for organizing the Sacramento area food bloggers potluck today. It was a great time and the food was incredible and aplenty, as expected. I even managed to leave not feeling like an overstuffed goose (see foie gras). I forgot to take a picture of the Indonesian pork meatballs I made, but they seemed to be a hit so I’ll be making them again soon.
Have you ever had a corndog? I haven’t, or at least not until I made these puppies. I’ve seen them at street fairs in Manhattan and the county fair but never got to experience one. Recently, some friends were talking about a chain called Hot Dog on a Stick that I, being from the East Coast, had never heard of. They were discussing how good the corn dogs were and since then, the cravings began. Soon after, I flipped on the Food Channel and saw a show all about the Hot Dog on a Stick chain. The cravings intensified.
I set out to make my own, but I wanted them to be different. First of all, I didn’t want to deep fry them for several reasons, one being I didn’t want to buy a gallon of oil and waste a whole pot of it to make one corndog (the rest of the batter was to become Peanut Butter Cornbread). Secondly, I recently learned of potential frying hazards (oil explosions) from Garrett and Elise while trying to fry dense foods. I opted to attempt a baked version, but a “baked corndog” recipe is difficult to find! I figured that the coating was basically a variant of cornbread and could be baked in a similar fashion. So the hunt was on for a healthy cornbread recipe. I couldn’t find one that satisfied me, so I had to concoct my own. As cornbread, it was tasty although a little dry, but you can read more about that on the cornbread post. But on these hotdogs, it was great! I suppose I have nothing to compare it to, but it was moist and flavorful and the hint of peanut butter was a pleasant surprise.
The recipe below is almost identical to the Peanut Butter Cornbread recipe except that the amount of liquid is reduced for a thicker batter. You can probably use any cornbread batter if you reduce the liquid. I’d be interested to hear any attempts/results.
1 1/2 cups masa harina (or cornmeal)
1/2 cup whole wheat pastry flour
1T baking powder
1 1/3 cups skim or soy milk
1/2 cup creamy natural peanut butter w/ salt
2 packages low-fat hotdogs
popsicle sticks or chopsticks
1. Preheat oven to 425 degrees. Mix the dry ingredients (first four) in a large bowl and combine the wet ingredients (honey, milk and peanut butter) in a medium bowl. Pour the wet into the dry and mix well.
2. Insert wooden stick of choice into the hot dog, at least half way through. Dip into the batter and spin around a couple of times. Use a butter knife to spread on more batter if necessary. Place finished corndogs on tinfoil and immediately place in the oven so the batter doesn’t drip to the bottom. Bake for about 12-15 minutes, or until a nice medium-brown color develops on top.
3. Dip into ketchup and honey dijon mustard, yum!
I use Hebrew National 97% Fat-Free Hotdogs because according to Dan Aykroyd in “The Great Outdoors”, hotdogs are made from “lips and assholes”. Hopefully these ones have a little less of that and a little more meat.
By the way, a thanks to everyone for your entries to the Peanut Butter Exhibition #2 – Breakfast. The turnout wasn’t as large as the first time, but it’s a wonderful and eclectic mix of recipes! I’ll be posting the results soon!