Corn Pup Recipes

Steps:

• Special equipment: 8 sets chopsticks, not separated
• Pour oil into a deep fryer or large heavy pot and heat to 375 degrees F. In a medium mixing bowl, combine the cornmeal, flour, salt, baking powder, baking soda, and cayenne pepper. In a separate bowl, combine the jalapeno, corn, onion, and buttermilk. Add the dry ingredients to the wet ingredients all at once, and stir only enough times to bring the batter together; there should be lumps. Set batter aside and allow to rest for 10 minutes.
• Scatter the cornstarch into a dry pie pan. Roll each hot dog in the cornstarch and tap well to remove any excess.
• Transfer enough batter to almost fill a large drinking glass. Refill the glass as needed. Place each hot dog on chopsticks, and quickly dip in and out of the batter. Immediately and carefully place each hot dog into the oil, and cook until coating is golden brown, about 4 to 5 minutes. With tongs, remove to cooling rack, and allow to drain for 3 to 5 minutes.

Steps:

• Combine cornmeal, flour, baking powder, salt, egg and sugar.
• Add milk until batter has a pancake type consistency (Too much milk, and batter wont stay on hot dogs, too little and your batter when fried will be cracked).
• Dry off hot dogs with paper towels, coat with flour, and skewer through the center of the corndog.
• Heat 2" deep oil to 370 degrees F.
• Dip skewered hot dogs into batter mix and coat evenly.
• Fry until golden brown about 2 1/2 minutes.
• Let cool and drain on a paper towel.
• With left over batter drop like dumplings into the oil until golden brown and drain.
• Serve with ketchup, mustard tarter sauce or a dressing of your choosing.

Steps:

• Preheat oven to 400°F Line muffin pan with paper liners or coat with cooking spray.
• Stir together cornmeal, flour, sugar, baking powder, salt, chili powder, cumin, and garlic powder. Make a hole in the bottom of the bowl and pour in milk, beaten egg, and oil. Stir just until blended. Fold in cheese.
• Drop a spoonful of batter into each muffin cup. Place hot dog piece into batter. Fill with enough batter to cover the hot dog (This does not mean drown the hot dog. It means make sure the piece is covered in batter because the batter will rise).
• Bake 10-12 minutes. Muffins should be lightly browned and clean when toothpick is inserted. Let cool before removing from pan.

Steps:

• Sweat the onions and corn in butter over low heat with lid on. After onions are translucent, add chicken stock. Bring to a boil and simmer for 20 minutes. Season with salt and pepper. Puree in a blender and put through a fine sieve. Heat and add 1 cup of cream at the last minute before serving.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Coat two 12 cup muffin tins with nonstick cooking spray or line with paper liners.
• In a large bowl, stir together the cornmeal, flour, sugar, baking powder, salt, chili powder, cumin and garlic powder. Make a well in the center and pour in the milk, egg and oil. Stir until well blended, then gently stir in the cheese. Drop a smal spoonful of the batter into the bottom of each muffin cup. Place a piece of hot dog on top of this batter. Fill cups with enough additional batter to cover the hot dog pieces.
• Bake for 10 to 12 minutes in the preheated oven, or until muffins are lightly browned and spring back when lightly pressed. Cool slightly before removing from the muffin pans. Serve warm with the Fiesta Dipping Sauce.
• To make the Fiesta Dipping Sauce, whisk together the sour cream, mayonnaise and taco seasoning mix until smooth. Serve immediately.