Sombrero Corn Dog Bites Recipes

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Spray 2 24-cup mini-muffin pans with cooking spray.
• Cut hot dogs into 4 pieces crosswise and cut each piece lengthwise to make 8 pieces per hot dog.
• Whisk flour, corn meal, sugar, baking powder, and salt in a bowl; stir in milk, egg, and vegetable oil to make a smooth batter. Stir chopped hot dogs into batter and spoon the mixture into prepared mini muffin cups.
• Bake in the preheated oven until the corn muffins are lightly browned and set in the center, about 8 minutes.

Steps:

• Heat oven to 400°F. Spray 36 mini muffin cups with cooking spray.
• In medium bowl, stir together cornbread mix, milk, melted butter and eggs until blended (batter will be thin). Stir in chile pepper powder and green chiles. Fill each muffin cup half full.
• Cut sausage into 36 (1/2-inch) slices; place 1 slice in batter in center of each muffin cup. Top evenly with cheese.
• Bake 10 minutes or until cornbread is set. Cool 5 minutes. Serve warm.

Steps:

• Fill a deep pot with the oil and heat to 360 degrees F. Set a wire rack over a sheet tray.
• Meanwhile, combine the flour, cornmeal, sugar, poppy seeds, baking powder, salt and pepper in a large bowl. Whisk in the egg, buttermilk and hot sauce, if using. Place a 5-inch skewer halfway through the center of each cocktail frank. Dip the franks in the batter to coat, then place into the oil to fry until golden brown, 3 to 5 minutes. Remove with a slotted spoon or tongs to the wire rack. Repeat with the remaining franks and batter, being sure to return the oil to temperature between each batch.
• Stand a frank up, and onto the skewer thread a tomato, pearl onion, sport pepper and cornichon. Sprinkle with the celery salt. Serve with the relish and mustard. Repeat with the remaining skewers.

Steps:

• In medium bowl, combine flour, baking powder, salt, cornmeal, and both amounts of the sugar.
• In a small bowl, combine the egg and buttermilk.
• Add wet ingredients to the dry ones.
• Add 1/4 cup buttermilk if batter is too stiff.
• Immerse 6 or 8 hot dog pieces at the time in the batter.
• In a small skillet, heat about 1 inch of oil to medium high.
• Use a fork or tongs to take hot dog pieces out of batter and place carefully into hot oil.
• Fry until golden brown on both sides. You might have to adjust the temperature of the oil to keep it cooking but not burning.
• Drain on paper towels.
• Continue frying in small batches.

Steps:

• In a medium sized mixing bowl, whisk together dry ingredients.
• Then add the egg and milk. Stir until batter is smooth with no lumps and chill in refrigerator for 25 minutes.
• Cut the hot dogs into ⅓ pieces and coat in flour to help batter to stick to the dogs.
• Preheat oil to 350ºF (180ºC).
• Dunk flour battered hot dogs into corn dog batter by using a fork. Make sure to fully coat the dogs before frying in the oil.
• Fry at 350ºF (180ºC) for 3-4 minutes or until golden brown. For even cooking use a slotted steel spoon or a pair of tongs to rotate the floating corn dogs.
• Dry off excess oil with paper towels.
• Serve with side of veggies or fruit.
• Enjoy!

Steps:

• Combine flour, cornmeal, baking powder, sugar, salt, and pepper in large bowl.
• Add milk, eggs, and oil, mixing thoroughly.
• Dust hot dog bites with flour, then cover with batter and place on a cookie sheet with parchment paper.
• Bake at 357 for 20 to 25 minutes or until tops of bites are golden.
• Serve with ketchup or mustard dipping sauces.

Steps:

• Preheat the oven to 425 degrees F. Grease two 24-cup mini-muffin pans with nonstick cooking spray, butter or oil.
• For the cornbread batter: Combine the cornmeal, flour, baking powder, baking soda and salt in a small bowl.
• In a medium bowl, whisk together the buttermilk, oil, honey and eggs. Add the dry ingredients and whisk until thoroughly combined.
• (Alternatively, if using cornbread mix, follow the directions on the package.)
• Pour 1 tablespoon batter into each of 10 cups in each of the prepared mini-muffin pans.
• Divide the hot dog slices among the cups, adding them cut-side down to the batter. Top each batter-filled cup with 1 tablespoon of batter.
• Bake until the muffins start to turn golden, about 14 minutes. Let cool slightly; remove the mini-muffins from the pans, insert an ice pop stick into each one and serve with ketchup and mustard.