Everything you love about corn dogs minus the stick. This is the taste of summer and fairs and perpetual youth.
Author Rebecca Lindamood
1cupall purpose flour4.25 ounces by weight
3cupsstoneground cornmeal15 ounces by weight, You can use regular yellow cornmeal, but be sure not to use self-rising cornmeal here!
1/4teaspoonground cayenne pepper
1/4teaspoongranulated garlicgarlic powder
1/4teaspoongranulated oniononion powder
2-1/2cupsbuttermilkDon't forget how easy it is to make your own real buttermilk!
8hot dogssliced into 1/4-inch rounds (You can use leftover grilled hot dogs or fresh ones; either is fine!
1/2a cooking onionpeeled and chopped finely
2TablespoonsCandied Jalapeno or pickled jalapeno rings ~or~ 1 fresh jalapenosliced into 1/8-inch rounds
Preheat oven to 375°F. Lightly grease a 9-inch by 13-inch baking dish and set aside.
In a large mixing bowl, combine flour, cornmeal, soda, powder, and salt with a whisk. In a medium sized bowl or large liquid measuring cup, whisk together the eggs, melted butter, honey and buttermilk. Pour the liquid mixture into the dry mixture and stir lightly until the batter has mostly come together but still has some small lumps (Grandma’s notes specify to use a whisk. I do what Grandma says. It’s always for the best.)
Fold the sliced hot dogs and onions (if using) into the batter gently just until combined. Scrape the batter into the greased baking dish and level the top. If using the jalapeno rings, arrange evenly over the top of the batter. Slide the baking dish into the oven and bake for 30 minutes, or until the top is golden brown and it tests done*.
*A toothpick or cake tester stuck into the center of the bread will come out clean.