Food Fave: Corn Dog Bites

In an attempt to drag the summer out just a little longer, I tried making Jo Cooks’ corn dogs. They’re seriously out of this world. However, if you’re over the summer, don’t worry! They’re a great dish for football season too. (And you know how much we LOVE football…and food.) They’re super easy to make and will cost you less than buying the frozen ones at the store.

  • 6 hot dogs, cut in half
  • 12 lollipop sticks or wooden skewers (I was able to make them without the sticks, but feel to try them both ways)
  • Vegetable or canola oil for frying

For batter

  • ½ cup all-purpose flour
  • ½ cup cornmeal
  • 2 tbsp sugar
  • 2 tsp baking powder
  • ½ cup to ¾ cup milk
  • salt and pepper to taste

In a large Dutch oven or sauce pan, pour the oil to a depth of 4 inches and heat to 350 degrees F. Slice each of the dogs in half and skewer on the sticks, (if you’re using the sticks, obviously).

In a bowl, combine all the batter ingredients and whisk. If you’re using sticks, I found it easier to pour the batter in a long glass. If not, a wide bowl will do. Dip each hot dog into the cornmeal batter to completely cover the hot dog. Carefully place the hot dogs into the hot oil. Fry until golden brown, about 2 or 3 minutes. Drain on paper towels. I fried about 2 or 3 at a time. Repeat with remaining hot dogs and batter. Serve with ketchup (Heinz, duh) and/or mustard.

mini-corn-dogs-5  damn delish

 

Happy Eating, XO.

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Good Ol’ Blueberry Cornbread

Now, I’m not even remotely from the South, but every time I hear the word “cornbread” I feel like I have to say it with a southern accent, accentuating the “oooor”. Weird. I know. But you’re probably sitting there saying it, aren’t you? Not even in your head? Fine. But no matter how you say it, this cornbread is out of this world. And the blueberries in this cornbread have amazing color after baking. Perfect for a ladies brunch. Big hats and all.

I’ve always been a huge fan of cornbread, but too anxious to make it. I thought it was a lot harder than it was. But if it was hard, do you think we’d have it on our blog? Come on now…

  • 1 cup sugar
  • 1 stick of unsalted butter, room temp
  • 2 eggs
  • 1 cup yellow cornmeal (if you’re worried about having a ton of cornmeal left over, just remember, you can use it when making muffins, bread, pasta, etc. to create a nonstick surface)
  • 1 1/2 cups flour
  • 2 tsp baking powder
  • Dash of salt
  • 1 1/2 cups milk
  • 3 cups blueberries

Preheat your oven to 375 degrees. In a mixer with the paddle attachment, mix together the sugar, butter, eggs, and cornmeal. In a separate bowl, mix together the powdery items – flour, baking powder, and salt. Take 1/3 of the flour mixture and 1/2 cup of milk and pour it in to the batter. Fully mix together before repeating. (Flour, milk, mix. Flour, milk, mix. Reeeemiixx! Just kidding.) When you’re done mixing, fold in the blueberries. Grease a 15×10 pan with high sides, (or, I used two 7×7 pans) and pour in the gritty mixture. Bake for 50 minutes or until a fork comes out clean (just like cake!).

Blueberry Cornbread

Happy Eating, XO.