Skip to main content

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.

     


    Comments

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

      ReplyDelete

    Post a Comment

    Popular posts from this blog

    Quick Pickled Red Onions and Radishes

    If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

    Hot Chocolate Agasajo-Style {Spice It Up!}

    photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

    Jamaican Stew Peas #EattheWorld

      Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas