Mini Corn Dogs
"Susan Reid, editor of our Baking Sheet newsletter and innovator of all things food, took one look at our new electric stuffed pancake maker, and quickly came up with the idea behind this recipe. Why not make mini corn dogs — baked, not fried? Although we've chosen to use sausage for our meat filling, you could easily make these with 1/2" segments of hot dog. Just be sure they're warm before you add them to the batter, since they won't get a chance to heat all the way through before the corn dogs are done...."
INGREDIENTS
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1 1 tablespoon butter or oil
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1 1/4 cup diced onions
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1 1/2 pound bulk sausage
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1 1 3/4 cups King Arthur Unbleached All-Purpose Flour
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1 1 cup cornmeal
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1 1/4 cup sugar
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1 2 teaspoons baking powder
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1 1/2 to 3/4 teaspoon salt, to taste
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1 2 tablespoons chopped fresh herbs (chives, parsley, sage), optional
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1 1 1/4 cups milk
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1 1/4 cup unsalted butter, melted and cooled
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1 1/4 cup corn oil or vegetable oil
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1 1 large egg
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1 1 tablespoon butter or oil
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1 1/4 cup diced onions
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1 1/2 pound bulk sausage
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1 1 3/4 cups King Arthur Unbleached All-Purpose Flour
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1 1 cup cornmeal
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1 1/4 cup sugar
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1 2 teaspoons baking powder
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1 1/2 to 3/4 teaspoon salt, to taste
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1 2 tablespoons chopped fresh herbs (chives, parsley, sage), optional
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1 1 1/4 cups milk
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1 1/4 cup unsalted butter, melted and cooled
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1 1/4 cup corn oil or vegetable oil
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1 1 large egg
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