Oven Corn Dogs (Emeril Lagasse) |
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Prep Time: 15 Minutes Cook Time: 18 Minutes |
Ready In: 33 Minutes Servings: 4 |
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Ingredients:
3 tablespoons vegetable oil |
1/2 cup yellow cornmeal |
1/2 cup all-purpose flour |
1 teaspoon baking powder |
1/2 teaspoon baby bam, recipe follows |
1/4 teaspoon salt |
1/2 cup buttermilk |
1 egg |
1/2 cup (2 ounces) grated cheddar |
14 fully cooked cocktail sausages |
optional condiments: ketchup, mustard, chili sauce, cheese sauce |
3 tablespoons paprika |
2 tablespoons salt |
2 tablespoons dried parsley |
2 teaspoons onion powder |
2 teaspoons garlic powder |
1 teaspoon ground black pepper |
1 teaspoon dried oregano |
1 teaspoon dried basil |
1 teaspoon dried thyme |
1/2 teaspoon celery salt |
here's something to season your foods, like the grown-ups do with emeril's original essence. add another dimension by sprinkling it into everything, from soups and sauces to pizza and hamburger patties. you fearless bammers out there can kick this up a notch by adding cayenne, to taste. (i'd start with about 1/4 teaspoon, and then take it from there.) |
Directions:
1. Preheat the oven to 400 degrees F and make sure the oven rack is in the center position.
2. Lightly grease the corn-shaped wells of the cast iron pan with 1 tablespoon of the vegetable oil. Place the pan in the oven to preheat (pan should heat in the oven at least 15 minutes).
3. While the pan is heating, combine the remaining 2 tablespoons of vegetable oil, cornmeal, flour, baking powder, Baby Bam, salt, buttermilk, egg, and cheddar in a mixing bowl and stir with a fork until just combined. Carefully remove the hot pan from the oven and spoon about 3 tablespoons of the batter into each well. (This will use up only half of the batter.) Lay 2 cocktail sausages down the center of each well. Spoon the remaining batter into each well, dividing evenly between the wells, completely covering the sausages. Bake until golden brown, about 18 minutes.
4. Remove pan from the oven and let sit for 3 to 5 minutes before turning the muffins out of the pan. Serve hot, with desired condiments for dipping.
5. Note: These are made in a cast-iron cornstick pan
6. Combine all the ingredients in a mixing bowl and stir well to combine with a wooden spoon.
7. Store in an airtight container for up to 3 months.
8. Yield: about 3/4 cup
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