Baked Corn Dog

Tonight for dinner I decided to take it easy. You see, St. Patrick's Day is like our first Thanksgiving of the year. So needless to say we go all out and I cook a ton of food which will serve as leftovers for the following week to come. So with that being said today I did not feel like doing any fancy cooking since tomorrow I will be spending my day in the kitchen baking for our big feast. What started out as a simple hot dogs, baked beans and hot noodles (a family dish) turned into me searching the internet for a quick corn dog recipe. Even though I wanted dinner to be easy, I guess I just could not help but want to spruce up a plain old hot dog. Not that this was hard to make, in fact it was just as easy as throwing hot dogs on the grill. I got the recipe from Martha Stewart . Now I should tell you that I used bread flour so that is why my corn dog looks more like a club than a corn dog. I did not have all purpose flour on hand and I improvised and even though it tasted fine, the end result did not resemble your typical corn dog. Just in case you were wondering I used a turkey dog but whatever you like or have on hand would be fine.

• 1 1/2 c. all-purpose flour, plus more for dusting sausages
• 2/3 c. yellow cornmeal
• 2 tsp. baking powder
• 2 tsp. sugar
• 1/4 tsp. cayenne pepper
  
• Coarse salt and ground pepper
• 2/3 c. milk
• 2 large eggs, lightly beaten
• 2 tsp. vegetable oil
• 6 hot dogs
  

1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper; set aside. In a medium bowl, whisk together flour, cornmeal, baking powder, cayenne, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Make a well in center; add milk, eggs, and oil. Mix just until combined.
2. Insert an ice-pop stick into one end of each sausage, leaving a 1 1/2-inch handle. Dust with flour; tap off excess. Using handle, rotate each sausage over bowl as you spoon batter to coat evenly. Place on sheet; bake 5 minutes. Remove from oven. Using a spatula, reapply batter that has slipped onto sheet. Return to oven; bake until golden, 20 minutes. Serve with ketchup and mustard, if desired.