Cheesy Corn Dog Cakes

Is there any one food that takes you back to childhood? Do the memories flood back front and center when you think of certain dishes that mom used to make and everyone gobbled them up like there was no tomorrow?

For me there are many fond memories in the kitchen. Mom started me out at the age of 6, shortly after I learned just how hot a burner was by putting my hand flat on the big red, cool looking swirly thing on the stove. Needless to say, singed, blistered fingers and palm taught me quickly that in the kitchen, red hot means red hot and not to touch! But there are just as many good memories with mom in the kitchen and homemade corn dogs is one of them.

Recently Jeff and I were hungry for these tasty treats but because I am incorporating healthier cooking in our lifestyle, frying them just didn’t seem a good option. Not to mention having to eat them off sticks! The wheels in my head started to turn…..why couldn’t corn dogs be baked AND have no sticks? The solution? A 12-cup muffin pan!

You’ll have to forgive me for not having pictures of the ingredients and preparation because I was so excited about this that I forgot to take any!

Cheesy Corn Dog Cakes Muffin Pan

The feverish search for the best corn dog batter recipe began on Google! I wanted one that enveloped the whole essence of growing up in the 70s and was just good, old’ corn batter.

Here is the recipe I found:

Corn Dog Batter

1-1/4 c. all purpose flour

1 tsp. salt

3/4 c. corn meal – not corn bread mix

4 tbsp. sugar – you can use any substitute like stevia extract-1/4 tsp, etc.

1 tsp. aluminum-free baking powder

2 eggs

1-1/2 c. low fat milk or unsweetened soy or other nut milk

(just take care to select one without strong flavors)

Mix all the ingredients together in a bowl. This batter will be thick, but make sure it’s not too stiff. Add milk or water by tablespoon if too stiff until you get your batter thick again.

Cheesy Corn Dog Cakes Ramekins

Now to assemble the Cheesy Corn Dogs:

Taking your hot dogs or franks, cut them into thirds

Shred 1 cup Extra Sharp Cheddar Cheese

Optional – your favorite chili (This became Jeff’s favorite addition)

Grease muffin pan or ramekins using non-stick spray

Cheesy Corn Dog Cakes

Using a 12-muffin baking pan or 4-ounce ramekins, spoon 2 Tbsp. batter into the bottom of each muffin or ramekin, place 1/3 piece of hot dog or frank on end into the center of the batter. Sprinkle cheese around the hot dog or frank. Add a teaspoon of chili – not too much or you will have a mess! Top off with spooning 2-Tbsp. batter over the top, completely covering the hot dog/frank, cheese and chili.

Bake in a 350F pre-heated oven until golden brown. About 14-15 minutes depending on altitude.

Serve with ketchup, your favorite sauces or just alone!

Open Cheesy Corn Dog Cakes

These were an absolute hit with my hubby and the girls at work. I’ve received a special request from my nephew, a very hungry Marine, who has just recently returned home from his 2nd Tour. I’m sure that once you serve these up, there will be requests for them again and again.

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