It’s the last game day already?!
Hot dog! Or should I say ‘corn dog’?
LSU is on their way to our beloved Grove, and it is time for us to prepare. In the tradition of southern hospitality, we should make the LSU fans feel right at home with a delicious spread of corn dogs. That’s right— corn dogs. Here are a couple recipes that will score big points with any crowd.
Mini corn dog muffins are conveniently bite-size and very easy to make if you are in a pinch. All ages will adore these marvelous mini muffs.
You will need:
• ½ cup melted butter
• ½ cup sugar
• 2 eggs
• 1 cup buttermilk
• ½ teaspoon baking soda
• 1 cup cornmeal
• 1 cup all-purpose flour
• ½ teaspoon salt
• 8-10 all-beef hot dogs, cut into 1 inch bites
Preheat the oven to 375 F. Next, combine the butter and sugar in a bowl with a whisk. Then add the eggs to the mixture and combine. Add the buttermilk. After all the ingredients are combined, grab a second bowl. In this bowl combine the baking soda, cornmeal, flour and salt. Take the wet ingredients and whisk into the dry ingredients. Spray a mini muffin tin with non-stick spray then spoon about 1 tablespoon of batter into each mini muffin cup. Next, put one hot dog piece into the middle of each cup. Place the tin in the oven for about 8-12 minutes or until the muffins appear golden brown. This recipe makes about 48 mini muffins.
This next recipe is one for all those breakfast lovers out there. Pancake Batter Dogs will make any breakfast fan cheer.
You will need:
• 2 dozen small maple pork breakfast sausages
• 24 wooden popsicle sticks or skewers
• 1 box of pancake batter
• Canola oil
First, cook the sausages. After the sausages cool, skewer them on the popsicle sticks. Grab a medium pot and add few inches of canola oil in the bottom. Heat the canola oil until it is hot, but not smoking. While waiting for the oil to heat up, follow the instructions on the box to make the pancake batter. Next, take each sausage and dip it into the batter. Hold the sausage by the stick and roll it in the batter until it is completely coated. Dip the sausages into the oil, turn as necessary, and cook until deep golden. They usually take about one full minute to cook completely. To be safe, cook only about two or three at a time. After they appear to be golden brown, take them out of the oil and drain them on paper towels. Serve these tasty pancake treats with a side of maple syrup and they will surely be a crowd favorite. This recipe makes about 24 servings.
Gluten-free corn dogs will ensure that every guest can enjoy a bite from your Game Day buffet. Made with gluten-free ingredients, guests will appreciate your considerate Grove menu.
You will need:
• ½ cup corn flour or masa harina
• 3/8 cup rice flour
• 3/8 cup tapioca starch
• 1 ½ tsp. sugar
• 1 ½ tsp. baking powder
• ½ tsp. salt
• 1 ¼ cup buttermilk
• 1 large egg
• Gluten-free hot dogs
• Popsicle sticks
Grab a medium bowl and whisk together the corn flour, rice flour, tapioca starch, sugar, baking powder and salt. In another bowl, whisk together the buttermilk and egg, then whisk into the dry mix. Fill a wide, heavy pot with a couple inches of canola oil and heat to about 350-375 F. Cut the hot dogs in half and skewer onto the popsicle sticks. Douse the hot dogs in rice flour and then coat them completely in the corn flour batter. Place only two at a time in the hot oil and cook for about on minute, occasionally turning them. When they appear to be golden brown, place them on paper towels to drain. This recipe makes about 12 corn dogs.
Who doesn’t love pretzels? This Pretzel Dog recipe combines the salty goodness of pretzels with the juicy goodness of hot dogs. Impress your guests with this twist on the classic corn dog.
You will need:
• 2 (.25 ounce) packages active dry yeast
• 2 ½ teaspoons white sugar
• 2 cups warm water
• 8 cups water
• 2 cups warm milk
• ½ cup of vegetable oil
• 1 ½ teaspoons salt
• 10 cups all-purpose flour
• 2 teaspoons baking soda
• 2 packages of hot dogs
• ¼ cup course kosher salt
In a small bowl, sprinkle the sugar and the yeast over the two cups of warm water. Let this stand for about 20 minutes until the yeast is softened and a creamy foam is formed. Next, combine the yeast mixture with the oil, salt and warm milk in a large bowl. After this is completely combined, stir in half of the flour until no dry spots remain. One cup at a time, mix in the remaining flour, and stir well until fully combined. Then, when the dough has pulled together, knead it on a lightly floured surface for about 8 minutes until it feels smooth and elastic. Next, spray a large bowl with non-stick spray, add the dough in and turn to coat the dough. After wrapping the dough in plastic wrap, allow it to rise until doubled in volume, for about 45 minutes. Once the dough has risen, fill a large pot with eight cups of water, salt and baking soda. Bring this mixture to a boil over high heat. While the water is heating up, cut the dough into twenty pieces. Each piece, about the size of a golf ball, should be rolled into a 12-inch long rope. Now preheat the oven to 375 F. and spray two baking sheets with non-stick spray. With tongs, dip each strip of dough into the boiling water, count to five, and then place on a paper towel for a few seconds. Then wrap the strip around a hot dog, add a dash of salt and place on the baking sheet. Repeat this process with each strip of dough. Place the baking sheet in the oven and cook for about 15 to 20 minutes or until golden brown. This recipe makes about 20 servings.
End Grove season with a bang! These fun and easy corn dog recipes will bring some comedic relief to your wistful Grove tent guests. This Grove season has been one to remember, and these recipes will make sure that your guests will never forger your scrumptious Game Day buffet.
