Waffle Corn Dogs Recipes
WAFFLE CORN DOGS
Make these savory waffle corn dogs! Filled with beef franks and baked with a corn muffin mix, these are the perfect party appetizers.
Provided by My Food and Family
Categories Home
Time 20m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Spray 8-inch electric waffle iron with cooking spray. Heat to medium heat.
- Thread each frank piece onto separate wooden skewer; place on grid of prepared waffle iron, letting ends of sticks hang over sides of waffle iron. Close lid. Cook franks 1 to 2 min. or until heated through. Remove from waffle iron.
- Prepare corn muffin batter as directed on package; stir in cheese.
- Spread half the batter onto bottom grid of waffle iron. (Batter will not completely cover waffle grid.) Place franks over batter, letting ends of sticks hang over sides. Spread remaining batter over franks. Close lid. Cook 4 to 5 min. or until waffles are golden brown.
- Remove waffles from iron in quarters; cut each quarter in half. Serve with ketchup.
Nutrition Facts : Calories 250, Fat 13 g, SaturatedFat 6 g, TransFat 0.5 g, Cholesterol 45 mg, Sodium 590 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g
WAFFLE IRON CORN DOGS
Steps:
- Prepare the cornbread mix according to package directions, but with double the milk. Set the batter aside for 5 minutes to thicken.
- Meanwhile, evenly spread the flour on a large dish. Push skewers into the center of the hotdogs lengthwise. Roll the hotdogs in the flour until evenly coated from end to end, shaking off any excess flour.
- Preheat the waffle iron. Pour the cornbread batter into a tall glass. Dip the hotdogs into the batter and slowly rotate until evenly coated in the batter.
- Spray the preheated waffle iron generously with nonstick cooking spray. Place the dipped hotdogs into the waffle iron leaving plenty of space in between; the batter will spread 2 inches on both sides of the hotdog. Cook, pressing down on the waffle iron slightly, until deeply golden brown, 3 to 4 minutes. Serve immediately.
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- Set a large skillet over medium-high heat along with the 1 tablespoon oil or butter, once hot, add in the hot dogs and cook until charred and crispy all around, about 3 to 5 minutes. Transfer to a plate and let cool. Cut each hot dog in half, lengthwise and then insert a wooden skewer into each.
- To make the batter, in a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, salt, pepper, garlic powder, chili powder, and red pepper flakes until evenly combined. Make a well in the center and then add in the buttermilk, eggs, and melted butter. Whisk until just combined.
- Preheat a square Belgian waffle iron on high and grease with cooking spray. Spread a very thin layer of batter onto the bottom of the hot waffle iron. Lay two pieces of hot dog on a stick on each waffle square. Then top each with a bit more batter. Make sure not to over fill the waffle iron. Close tightly as best you can and allow the waffles to cook. Transfer to a wire rack and continue with the remaining batter and hot dogs. Once cool enough to handle, cut each waffle in half so you end up with 2 corn dogs. Serve with mustard or ketchup for dipping to top them with chili, cheese, sour cream, scallions, and cilantro. Enjoy!
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- Prepare the cornbread mix according to package directions. Put the wooden skewers through the center of each hot dog.
- Heat the waffle iron and when heated spray the non stick cooking spray the top and bottom well. Put some of the cornbread mix in each of the four squares. Place two hot dogs in each square with the skewers facing out. Cover each hot dog with more cornbread batter.
- Carefully remove the waffle corn dogs and cut each one in half.Hint: Letting them cool for a few minutes makes them less likely to fall apart, and use a butter knife to help getting them out a little easier.
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