CHEESE CORN DOG RECIPE RECIPES
BAKED CHEESY CORN DOG RECIPE | LAND O’LAKES
These hot dogs on-a-stick are surrounded by cheese and a cornmeal crust.
Provided by Land O'Lakes
Categories Lunch Corn Hot dog Sandwich and Wrap Main Course Vegetable
Total Time 0 minutes
Prep Time 25 minutes
Yield 6 servings
Number Of Ingredients 15
Steps:
- Line large baking sheet with parchment paper. Set aside.
- Place 4 slices cheese and 2 tablespoons cold butter in 10- to 12-cup food processor bowl fitted with metal blade. Pulse until mixture resembles coarse crumbs. Add cornmeal, flour, sugar, baking powder and baking soda. Pulse until well mixed. With processor running, slowly add 1 tablespoon buttermilk at a time, just until dough forms ball.
- Divide dough in half; shape each half into ball. Flatten slightly. Wrap each in plastic food wrap. Refrigerate at least 30 minutes.
- Heat oven to 400°F.
- Insert chopstick or skewer about 3 inches into each hot dog. Blot hot dogs dry with paper towels. Set aside.
- Roll out 1 dough ball, on lightly floured surface, into (12x5-inch) rectangle. Cut dough crosswise into 3 (5x4-inch) pieces.
- Place 1 slice cheese along 5-inch edge. (Dough will show on opposite edge.) Place hot dog along edge over cheese. Roll up hot dog and cheese, pressing on seam to seal. Repeat with second dough ball and remaining cheese and hot dogs.
- Place corn dogs, seam-side down, onto prepared pan. Brush corn dogs with melted butter. Bake 12-14 minutes or until light golden brown.
Nutrition Facts : Calories 490 calories, FatContent 32 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 70 milligrams, SodiumContent 1120 milligrams, CarbohydrateContent 34 grams, FiberContent 4 grams, SugarContent grams, ProteinContent 15 grams
CLASSIC CORN DOGS AND CHEESE-ON-A-STICK
For the second State Fair recipe, I whipped up some hot dogs and cheese-on-a-stick reminiscent not just of state fairs and carnivals…but also of shopp
Provided by Ree Drummond
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 18 servings
Number Of Ingredients 9
Steps:
- **USE CAUTION WHEN FRYING WITH OIL. KEEP POT ON THE BACK BURNER TO PROTECT SMALL KIDDOS**In a large bowl, combine pancake mix and cornmeal. Stir to combine. Add eggs and water, adding more water as needed for the batter to become slightly thick (but not overly gloopy.) Start out by adding 4 cups, then work your way up to 6 cups or more.Heat canola oil over medium-high heat. Drop in a bit of batter to see if it's ready: the batter should immediately start to sizzle but should not immediately brown/burn. Insert sticks into hot dogs so that they're 2/3 of the way through. Do the same with the cheese sticks.Dip the hot dogs into the batter and allow excess to drip off for a couple of seconds. Carefully drop into the oil (stick and all) and use tongs or a spoon to make sure it doesn't hit the bottom of the pan and stick. Flip it here and there to ensure even browning, and remove it from the oil when the outside is deep golden brown, about 2 to 3 minutes. Repeat with cheese, allowing it to get as golden as possible so that cheese will melt completely.Serve with spicy mustard.
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- Flip it here and there to ensure even browning, and remove them from the oil when the outside is deep golden brown (2 to 3 minutes). Serve with spicy mustard.
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BAKED CHEESY CORN DOG RECIPE | LAND O’LAKES
These hot dogs on-a-stick are surrounded by cheese and a cornmeal crust.
From landolakes.com
Reviews 1
Total Time 0 minutes
Category Lunch, Corn, Hot dog, Sandwich and Wrap, Main Course, Vegetable
Calories 490 calories per serving
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Reviews 1
Total Time 0 minutes
Category Lunch, Corn, Hot dog, Sandwich and Wrap, Main Course, Vegetable
Calories 490 calories per serving
- Place corn dogs, seam-side down, onto prepared pan. Brush corn dogs with melted butter. Bake 12-14 minutes or until light golden brown.
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