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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I found a recipe for corn dog pops that were fried but took that idea and adapted it to bake in my cake pop machine, You can also use the cake pop pans or even mini muffin tins. Enjoy these as fun appetizers for adults or small meal that kids will love :-) Ingredients:
honey cornbread batter |
1 cup all-purpose flour, sifted |
1 cup yellow cornmeal |
1 tbsp baking powder |
1/2 tsp kosher salt |
2 organic cage free eggs, beaten |
1 cup buttermilk |
1/4 cup unsalted butter, melted |
1/4 cup local honey |
1/4 cup fine granulated sugar |
1 package (8 hotdogs) organic, all beef hotdogs, each cut into 4 pieces (32 cut pieces total) |
Directions:
1. Sift together the flour, cornmeal, baking powder and salt. Combine the buttermilk, eggs, butter, honey and sugar.
2. Add the liquid ingredients to the dry ones and mix just until the flour is moistened, no more than ten seconds. The batter should be visibly lumpy — leave it that way! It's extremely important not to over mix the batter.
3. Lightly grease cake pop maker with butter. Pour batter in each hole, 3/4 of the way up. Gently place 1 piece of hot dog in center of each then close lid. Bake for 3 minutes, then flip over using 2 bamboo skewwers, and bake another 2 minutes (this is what worked best with my machine). Once golden brown on both sides, remove gently with skewers to a plate. Continue until all hot dog pieces are used (you might have a little batter left - I made muffins with mine).
4. Insert a short bamboo skewer into each pop and enjoy warm with desired condiments.
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