Corn Dog Bread

Summer and corn dogs are like winter and hot cider; you just hafta.

What is is about corn dogs that is so appealing? Is it as simple as the whole “food on a stick” universal truth*? Or is it more complicated? Maybe it comes down to the crazy appeal of the hot dog itself. Perhaps it’s the hint of honey in the crispy-exterior, moist-interior cornbread. Could it be the cultural association of fairs and festivals and carnivals and summer fun in sultry heat? The vinegar bite of yellow mustard dripping down the corn dog? I don’t know. All I know is that when you say ‘corn dog’ I make like Pavlov’s loyal companions and drool.

Alas, having chosen to live in the middle of nowhere as I have done, I don’t often stumble across carnivals and their vittles. And I won’t settle for satisfying my corn dog cravings with an uninteresting box of frozen mystery hot dogs covered in cloyingly sweet cornbread batter*. The only solution is to take matters into my own hands.

*I know that fairs and carnivals probably aren’t serving up Zweigle’s or Nathan’s or Hebrew Nationals in their corn dogs, but somehow the ambiance of a fair makes up for it. I just don’t have the carnival barkers, brightly colored tents or enough tattoos to compensate at home.

Corn Dog Bread is the quickest, easiest, tastiest way to fill that corn dog shaped void in my psyche. Of course, being unable to restrain myself, I added a few flourishes to the corn dog bread that bring it more into my wheelhouse; stoneground cornmeal, candied jalapenos and chopped onions. But friends? If you want the real deal, the most honest representation of corn dogs without a stick that you can possibly get, just go au naturel; use good old yellow cornmeal from the round canister and ix-nay the jalapenos and onions. I won’t be hurt.

It goes without saying (but I’ll say it anyway) that this is the ultimate in kid-of-all-age-friendly food. Cut up into squares, it’s easily tucked into a bag to take with you to baseball practice, on a picnic, at the drive-in theater or just out on the front porch enjoying that sweet summer breeze. And this is easily turned into a vegetarian-friendly entrée by swapping out the hot dogs for veggie dogs. Please ’em all, I say!

Whichever way you make it, spicy or plain, serve with a plate piled with barbecue beans and coleslaw for the ultimate summer meal.

Corn Dog Bread

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Ingredients:

• 1 cup (4.25 ounces by weight)  all purpose flour
• 3 cups stoneground cornmeal (15 ounces by weight) (You can use regular yellow cornmeal, but be sure not to use self-rising cornmeal here!)
• 1-1/2 teaspoon baking soda
• 4 teaspoons baking powder
• 3 Tablespoons honey
• 2 teaspoon salt
• 1/4 teaspoon ground cayenne pepper
• 1/4 teaspoon granulated garlic (garlic powder)
• 1/4 teaspoon granulated onion (onion powder)
• 4 eggs, beaten
• 6 Tablespoons melted butter
• 2-1/2 cups buttermilk (Don’t forget how easy it is to make your own real buttermilk!)
• 8 hot dogs, sliced into 1/4-inch rounds (You can use leftover grilled hot dogs or fresh hot dogs; either is fine!)

Optional, but tasty:

• 1/2 a cooking onion, peeled and chopped finely
• 2 Tablespoons Candied Jalapeno or pickled jalapeno rings ~or~ 1 fresh jalapeno, sliced into 1/8-inch rounds

Preheat oven to 375°F. Lightly grease a 9-inch by 13-inch baking dish and set aside.

In a large mixing bowl, combine flour, cornmeal, seasonings, soda, powder, salt and sugar with a whisk. In a medium sized bowl or large liquid measuring cup, whisk together the eggs, melted butter and buttermilk. Pour the liquid mixture into the dry mixture and stir lightly until the batter has mostly come together but still has some small lumps (Grandma’s notes specify to use a whisk. I do what Grandma says. It’s always for the best.)

Fold the sliced hot dogs and onions (if using) into the batter gently just until combined. Scrape the batter into the greased baking dish and level the top. If using the jalapeno rings, arrange evenly over the top of the batter. Slide the baking dish into the oven and bake for 30 minutes, or until the top is golden brown and it tests done*.

*A toothpick or cake tester stuck into the center of the bread will come out clean.

Slice into squares and serve warm or room temperature with the usual corn dog accompaniments -mustard, ketchup, and hot sauce- or not.

…Whatever you do, and however you make it, don’t forget those Barbecue Beans and coleslaw!

Corn Dog Bread

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Rebecca Lindamood

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Everything you love about corn dogs minus the stick. This is the taste of summer and fairs and perpetual youth.

Ingredients

  

1x2x3x

• 1 cup all purpose flour 4.25 ounces by weight
• 3 cups stoneground cornmeal 15 ounces by weight, You can use regular yellow cornmeal, but be sure not to use self-rising cornmeal here!
• 1-1/2 teaspoon baking soda
• 4 teaspoons baking powder
• 3 Tablespoons honey
• 2 teaspoon salt
• 1/4 teaspoon ground cayenne pepper
• 1/4 teaspoon granulated garlic garlic powder
• 1/4 teaspoon granulated onion onion powder
• 4 eggs beaten
• 6 Tablespoons melted butter
• 2-1/2 cups buttermilk Don't forget how easy it is to make your own real buttermilk!
• 8 hot dogs sliced into 1/4-inch rounds (You can use leftover grilled hot dogs or fresh ones; either is fine!
• Optional but tasty:
• 1/2 a cooking onion peeled and chopped finely
• 2 Tablespoons Candied Jalapeno or pickled jalapeno rings ~or~ 1 fresh jalapeno sliced into 1/8-inch rounds

Instructions

 

• Preheat oven to 375°F. Lightly grease a 9-inch by 13-inch baking dish and set aside.
• In a large mixing bowl, combine flour, cornmeal, soda, powder, salt, and seasonings with a whisk. In a medium sized bowl or large liquid measuring cup, whisk together the eggs, melted butter, honey and buttermilk. Pour the liquid mixture into the dry mixture and stir lightly until the batter has mostly come together but still has some small lumps (Grandma’s notes specify to use a whisk. I do what Grandma says. It’s always for the best.)
• Fold the sliced hot dogs and onions (if using) into the batter gently just until combined. Scrape the batter into the greased baking dish and level the top. If using the jalapeno rings, arrange evenly over the top of the batter. Slide the baking dish into the oven and bake for 30 minutes, or until the top is golden brown and it tests done*.

Notes

*A toothpick or cake tester stuck into the center of the bread will come out clean.

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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