Jalapeño Cheese Corn dogs With Fire-r... |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 24 |
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another cake pop machine savory creation! Ingredients:
fire-roasted tomato sauce |
1 tablespoon olive oil |
1 small onion, peeled, diced fine |
1 teaspoon chili powder- mild or hot |
1 teaspoon cumin |
3-4 garlic cloves, minced |
1 28-oz. can crushed organic fire roasted tomatoes |
organic sugar/raw organic agave nectar/honey, to taste |
splash of balsamic vinegar |
2 tablespoon fresh minced cilantro |
honey cornbread batter |
1 cup all-purpose flour, sifted |
1 cup yellow cornmeal |
1 tbsp baking powder |
1/2 tsp kosher salt |
2 free range eggs, beaten |
1 cup half and half |
1/4 cup melted unsalted butter |
1/4 cup honey |
1/4 cup granulated sugar |
2 small blocks organic jalapeno jack cheese, cut into 1/2 inch pieces |
Directions:
1. for sauce:
2. Heat the olive oil in a medium saucepan over medium heat and gently sauté the onion and spices for 5 minutes. Add the garlic, tomatoes, sugar, vinegar, and cilantro, stir and bring to a simmer. Cover and cook 15 to 20 minutes. Keep warm until ready to serve or rewarm later.
3. For cornbread:
4. Sift together the flour, cornmeal, baking powder and salt. Combine the buttermilk, eggs, butter, honey and sugar.
5. 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.
6. to bake:
7. Lightly grease cake pop maker with canola oil. Pour batter in each hole, 3/4 of the way up. Gently place 1 piece of cheese 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 cheese pieces are used (you might have a little batter left.
8. Insert a short bamboo skewer into each pop and enjoy warm with sauce.
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