I came up with this one week when I had a surplus of hot dogs after a large cookout. I love corn dogs and so do my kids, but they are too darn greasy! I wanted to make a healthier and easy version, and this seemed to take the cake! It was a huge hit with all four kids and husband!
2 eggs, slightly beaten
1 cup milk
1/4 cup veg oil or melted butter/shortening
1 1/2 cups self-rising yellow corn meal mix
1 cup all purpose flour
1/3 cup sugar
1 large ear of corn, cooked and kernels removed- or 1 can sweet whole kernel corn
(for a tex-mex version put in these other add ins: minced dried onions, can green chilies or minced jalapenos and diced red pepper)
8-10 hot dogs (we use turkey franks)
1 cup shredded sharp cheddar, divided
Preheat oven to 450. Grease 9×12 glass dish. In large bowl, combine all ingredients except the hot dogs and 1/2 cup of cheese. Pour into greased dish and spread evenly. Place whole hot dogs gently on top of mix in rows, not letting them touch, leaving about 1/2 inch of space along edge and a little less of an inch between hot dogs. Do not submerge them.
Bake for 20 to 25 minutes or until cornbread is golden brown. Remove from oven and sprinkle reserved 1/2 cup cheese and let sit until cheese has melted.
To serve, cut in rectangles around the hot dogs and top with ketchup and mustard if desired.
You can easily omit corn, cheese, and any other add ins to keep the recipe simple and more “picky” kid friendly.