Friday, February 23, 2007

Baked Corn Dogs

Someone posted this recipe on the CLBB and I thought it sounded cute and fun to make for a Friday night dinner. I think the recipe is originally from Everyday Food. Anyway. We substituted Tofu Pups for the chicken sausages but otherwise stuck to the recipe.

It was super-cool to make them because they actually looked like how a corn dog should look. They weren't as golden, obviously, since they are baked instead of fried, but that was okay. The taste, however, was only alright. It wasn't anything spectacular, even when covered in my favorite Maille Dijon mustard. Of course, there's always the chance that the Tofu Pups are to blame, since they don't taste like real sausage. Who knows? Regardless, we will not make these again.

Baked Corn Dogs
1 1/2 cups all purpose flour (spooned and leveled),
plus more for dusting sausages
2/3 cups of yellow corn meal
2 teaspoons baking powder
2 teaspoons sugar
Coarse salt and ground pepper
2/3 cup milk
2 large eggs, lightly beaten
2 teaspoons vegetable oil
4 precooked smoked chicken sausages (13 oz. total)
ketchup and mustard, for serving (optional)

1) Preheat oven to 375. Line a baking sheet with parchment paper; set aside. In a medium bowl, whisk together flour, cornmeal, baking powder, sugar, 1/2 teaspoon coarse salt, and 1/4 teaspoon pepper. Make a well in center; add milk, eggs, and oil. Mix just until combined.

2) Insert an ice-popstick into one end of each sausage, leaving a 1 1/2 inch handle. Dust with flour; dust off excess. Using handle, rotate each sausage over bowl as you spoon batter to coat evenly. Place on sheet, bake 5 minutes. Remove from oven. Using a spatula, reapply batter that has slipped onto sheet. Return to oven; bake until golden, 20 minutes. Serve with ketchup and mustard if desired.

Yield: 4 servings

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