baked cheesy corn dogs
3 cups yellow self-rising corn meal mix
1/4 cup oil
1 1/2 cups milk
1/2 cup sour cream
1/2 cup sugar
1 cup of shredded colby jack (or any kind of cheddar)
A couple pinches of cayenne pepper (add as much or as little or none)
7 hot dogs
Preheat oven to 425°.
In a stand mixer, mix all of the ingredients minus the hot dogs together.
No need to overmix the batter, lumps are good!
Once the mix is smooth, pour into a well-greased 9x13 inch baking dish.
Place the hot dogs in the batter so that the dogs are placed 3 inches apart.
I did 5 vertically/close to the bottom, then 2 horizontally across the top. (see picture).
Bake for 22-25 minutes or until corn bread is cooked through.
Let cool slightly, then with a sharp knife cut around each hot dog insuring each dog is surrounded by corn bread.
Serve with favorite condiments.
cook notes: The original recipe called for using 10 hot dogs,
I don’t know how they got them in there, but you can experiment.
Be really careful how you place the hot dogs in the batter as you want a 2-inch border around each dog.
I added the heat cheese to this and it was awesome.
Next time I make these I’m adding some chopped jalapenos to it.
And if you want to make mini appetizers try using those little smokies for this. I’m sure it would be awesome.
Since some of you asked: my baked beans are nothing more than a large can of Bush's Baked Beans
(boston or molasses flavor) with 1/2 cup of brown sugar, couple dashes of heat, 1 tb of molasses,
1 tb of ketchup, salt & pepper, and 1/2 cup of thick cut cooked bacon, chopped into big chunks.
Mix all together in a casserole dish, reheat in oven at 400 degrees until bubbly.