one of my favorite memories growing up was going to denio's on a sunny saturday morning, spending my allowance on trinkets, betty boop t-shirts, and paint splattered sunglasses. i stopped only to re-fuel with a heavily battered, deep fried corn dog. maybe even two. (gasp!)
these days eating something so greasy would leave me feeling guilty and well, sick.
when i came across this recipe in my clean eating magazine, i was super excited. was it possible that a corn dog could actually be clean, somewhat healthy, and taste good, too? i had to find out! this week's treat is homemade corn dogs.
ingredients:
- 1 1/2 cups stone-ground whole-grain corn meal
- 1 1/2 cups white whole-wheat flour
- 3 tbsp organic evaporated cane juice
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp onion powder
- 1/2 tsp ground cayenne pepper--gives it a little bite, so use less or eliminate if you don't like spicy!
- 4tbsp organic unsalted butter, frozen
- 1 cup low-fat buttermilk
- 10 all-natural uncured nitrite-free beef hot dogs
you will also need 10 wooden skewers, soaked in water for 30 minutes
step 1: add dry ingredients to a large mixing bowl
step 2: grate butter into dry ingredients, stirring occasionally so the butter doesn't clump. oops, i didn't do that--they turned out fine!
step 3: add the wet ingredients and mix until a dough ball has formed
step 4: divide dough ball into two and freeze for 10 minutes. while dough is in the freezer, insert sticks into one end of each hot dog
step 5: roll one of the dough balls out and cut into pieces that will fit around the individual dogs--you will repeat this step many, many times!
step 6: wrap the dough strip around the dog
step 7: bake corn dogs at 400 degrees for 14-16 minutes--bottoms will be golden brown and dough cooked through
step 8: enjoy! i served my dogs with a cabbage salad and cantelope slices
the end result? a pretty dog-gone good meal!
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