Mini Corn Dogs

Total guilty pleasure.  Fried foods are not regular meals in our house and this is the first time I have ever made homemade corn dogs. But it won’t be the last.  I won’t be making these as often as my stomach would like but they will be on our occasional dinner menu.

These were surprisingly quick and easy and tasted sooo much better than any store-bought corn dog.  They made me feel like I was at the carnival or fair…without the carnies.

I used cheese hot dogs and cut them into thirds to make mini cheese corn dogs, mmmmm!

Mini Corn Dogs
recipe adapted from allrecipes.com

1 cup yellow cornmeal
1 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup white sugar
4 teaspoons baking powder
1 egg
1 cup milk
1 quart vegetable oil for frying
2 (16 ounce) packages beef frankfurters
flour for dusting
16 wooden skewers, if making full-size corn dogs

1. In a medium bowl, combine cornmeal, flour, salt, pepper, sugar and baking powder. Stir in eggs and milk.
2. Preheat oil in a deep saucepan over medium heat. Insert wooden skewers into hot dogs, if using, or cut hot dogs into thirds. Roll hot dogs in flour then in batter until well coated.
3. Fry 4 or 5 corn dogs at a time until lightly browned, about 3 minutes. Drain on paper towels.

Linked to Sharing Sundays.

Sweet Corn Cake

This sweet corn cake tastes like a sweet cornbread that has a creamier, softer texture (like a spoon bread). I first had this delicious side dish at a Mexican restaurant in my husband’s home town.  I feel in love with it at first bite and have finally made an attempt to make it myself.  It was so easy to make and tasted very similar to the  restaurant’s version.  I don’t know why I waited so long!

This was great alongside our tacos and would be tasty with any other Mexican dish.

Sweet Corn Cake

1/2 cup butter, softened
1/3 cup masa harina (Mexican corn flour)
1/4 cup water
1 1/2 cups frozen whole-kernel corn, thawed
1/4 cup cornmeal
1/3 cup white sugar
2 tablespoons heavy whipping cream
1/4 teaspoon salt
1/2 teaspoon baking powder

1. In a medium bowl beat butter until it is creamy. Add the Mexican corn flour and water and beat until well mixed.
2. Using a food processor, process thawed corn, but leave chunky. Stir into the butter mixture.
3. In a separate bowl, mix cornmeal, sugar, cream, salt, and baking powder. Add to corn flour mixture and stir to combine. Pour batter into an ungreased 8×8 inch baking pan. Smooth batter and cover with aluminum foil. Place pan into a 9×13 inch baking dish that is filled a third of the way with water.
4. Bake in a preheated 350 degree oven for 50 to 60 minutes. Allow to cool for 10 minutes. Use an ice cream scoop for easy removal from pan.

Linked to Sharing Sundays.