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Related: Culture Forums, Support ForumsLaelth
(32,017 posts)Thats some brilliant, delicious, uniquely American cuisine.
-Laelth
Floyd R. Turbo
(26,546 posts)EYESORE 9001
(25,934 posts)Polly Hennessey
(6,794 posts)Piasladic
(1,160 posts)to cover the taste of a corn dog.
NotASurfer
(2,149 posts)And spent an hour drooling over cornmeal-batter-and-deep-fried street food. Now this.
Either just a coincidence, or else maybe the shadowy "big frankfurter" conglomerate is paying to put these posts up and sell more tube steak.
One glimpse into the Korean version:
(Figured if I brought it up I ought to add documentation for, you know, research purposes)
Laelth
(32,017 posts)Thanks for the vid.
-Laelth
csziggy
(34,136 posts)I'm not sure where the recipe is online, but first you need a caste iron corn stick pan. Mix up a batch of corn bread batter, pour some in the corn stick slots in the pan, drop a hot dog in each slot, pushing them into the batter. Bake, probably for about the same amount of time you'd cook corn sticks - 15-20 minutes.
The original recipe I found online they cut pieces of hot dogs, put the corn bread batter in muffin tins, then stuck the hot dog pieces into the batter. Since I have a corn stick pan, I tried it. I didn't heat the pan in the oven ahead of time, but the corn dogs would be crispier if I had. My husband thought the ratio of hot dog to corn covering would be better with a half a hot dog per slot.
The only thing missing is the stick to hold the corn dog. Next time, I'll get out my corn cob holders and use those. Or maybe use the horse shoe nails I have for corn cobs and stick them into the hot dogs before putting them into the batter.