| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Home2 |
1 |
servings |
INGREDIENTS
| 1 |
c |
All-purpose flour |
| 1 |
c |
Yellow cornmeal |
| 3 |
tb |
Sugar |
| 1 |
tb |
Baking powder |
| 1/2 |
ts |
Salt |
| 3 |
tb |
Butter – cut |
| 1/4 |
c |
+ 2 T. low-fat milk |
| 1 |
|
Egg |
| 6 |
|
Wooden sticks |
| 6 |
|
Hot dogs |
|
|
Non-stick cooking spray |
INSTRUCTIONS
Directions: Combine the flour, cornmeal, sugar, baking powder and salt in a
food processor. Pulse 2-3 times to combine. Add the butter and pulse 5-6
times until mixture is crumbly. Add the milk and egg and pulse just until
the dough holds together. Remove the dough and place it on a cutting board.
Knead about 5-6 times then divide the dough into 6 equal portions. Roll
each dough portion into a thin, flat rectangle. Insert a wooden stick
mid-point into each hot dog. Place the hot dog lengthwise down one side of
a piece of dough and roll up. Smooth the edges with water. Repeat with
remaining hot dogs. Refrigerate for 20 minutes. Spray a baking sheet with
non-stick spray and place the corn dogs onto the sheet. Bake at 375 for 12
minutes, turning often to promote even browning.
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