Makes: 8
Prep time: 20 minutes
Cook time: 15-20 minutes
Ingredients:
1 cup organic all-purpose flour
1 cup organic yellow cornmeal*
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons organic butter, melted
1/2 cup organic milk
1/4 cup Bluffwood Creek honey
8 hot dog wieners (look for nitrate-free wieners)*
8 wooden sticks
Mustard and ketchup
Preheat your oven to 400 F, and then line a baking sheet with parchment
paper and set aside. Insert sticks through the center of the hot dogs,
lengthwise. In a bowl, mix the flour, cornmeal, baking powder and salt until
combined. In a separate bowl, mix melted butter, milk and honey until
combined. Slowly add the wet mixture to the dry mixture and mix with a
wooden spoon. Once everything has been incorporated, knead dough for 2
minutes. On a lightly floured surface, roll dough out to 1/4-inch thickness.
Place hot dog (with sticks already inserted) on the dough and cut a
rectangle around it. Wrap the corn dog with the dough and pinch together at
the top and bottom. Place on cookie sheet about 2 inches apart. Bake corn
dogs for 15-20 minutes or until they start to brown. Serve immediately with
ketchup and mustard.
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