Sunday, February 6, 2011

Corndogs!

Though we aren't watching the SuperBowl, I decided to make a SuperBowl-worthy dinner: corndogs and chili.  I figured that the cream canoe baking pan I bought to make Twinkies would be perfect!

I started with some mini hotdogs from WholeFoods.  I couldn't pass up this self-promotion: "uncured beef hotdogs (no added nitrates or nitrites) made with sustainable family-farmed beef, a dash of  gentle seasonings, and lots of honest yumminess."


Then I made some cornbread...


  • 1/2 C  butter, softened

  • 2/3 C organic granulated sugar  

  • 1/4 C honey

  • 2 eggs

  • 1/2 t salt

  • 1 1/2 C white whole wheat flour

  • 3/4 C yellow cornmeal

  • 1/2 t baking powder

  • 1/2 C milk

  • 3/4 C corn kernels


  • Blend all the wet ingredients together in a large mixing bowl.  Add the honey, eggs, milk and mix till just moistened.  Add the corn kernels.  Fill the canoe baking hollows halfway with cornbread batter and lay the mini hotdogs inside.  Cover with batter and bake at 350 degrees till the cornbread is firm and begining to brown.

    Serve with ketchup and mustard.

     


    1 comment:

    1. Wow, your family must have been thrilled with this dinner.

      ReplyDelete

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