When my children were growing up, I loved to make them fresh bread at least once a week. I would time my baking so that it was ready, right when they walked in the door from school. Their friends still talk about how great our home smelled.
Smell is one of our strongest senses and it invokes all kinds of memories and feelings. That is one of the reasons we crave certain foods at various times. When we smell or eat these certain foods, it gives us that feeling of comfort we may have felt at a special time in our life.
Well, the State Fair of Texas was here these last few weeks. For all of you that don’t know what it is, the State Fair of Texas is a big festival located in Dallas every year. It provides various kinds of entertainment, crafts, competitions, exotic food (like fried oreo cookies), games, shows, displays, vendors, a midway and animals It is the largest state fair in the US and runs for about 3 weeks.
I always loved eating the corn dogs that they sell there. Eating those corn dogs was a once a year special treat. It is one of my “comfort” foods from my childhood, because it reminds me of being with my family and friends at the fair.
When I became a vegetarian 27 years ago, I couldn’t eat the ones that they sell at the fair; so I decided to create my own! These are healthier, because they are baked and made from whole grain, healthier fats and organic ingredients.
The cornbread recipe for this dish can be made on it’s own as a delicious corn bread that can be served with your meal. Being from Texas and part of the south, my grandmother always made me cornbread and black eyed peas for dinner, when I would visit her; so it reminds me of my grandmother.
This may be a reason I like to make this bread or dish when my children are home visiting. Making this cornbread, as a part of the corn dogs, makes it special and a lot more fun as a meal or snack.
A great side bonus, is that it also makes the house smell great and feel comforting!
Nancy’s Texas Corn Dogs
Home-made corn dogs! These are delicious and became one of my children’s favorite meals when they were growing up! These are a fun food to make for occasions like football watching parties. Be sure to buy certified, organic cornmeal. This recipe is fairly quick and easy, and, because it calls for quinoa flour, it is gluten-free. I added some options for a vegan version of this recipe in the ingredient list.
Serve these warm with a little mustard or ketchup on the side.
This recipe calls for: tiny single loaf baking pans. I bought a bunch of them to use just for this recipe. If you have some large muffin pans or cups, you could use them instead.
Ingredients:
2 T. extra-virgin, pure coconut oil
1 c. whole grain, organic, non-GMO cornmeal
½ c. whole grain quinoa flour
1½ T. baking powder (non-aluminum)
½ tsp. baking soda
½ tsp. sea salt
2 eggs (substitute a mashed up banana for a vegan version)
1½ c. buttermilk (you can use a thick coconut yogurt instead for a vegan version)
2 T. ghee, melted (you can use coconut oil instead for a vegan version)
2 T. honey
1 pack your choice of hot dogs (I use a vegetarian version)
Directions:
1. Preheat oven to 450 degrees.
2. Place coconut oil in the tiniest loaf pans you can find, and let it melt in the oven for a couple of minutes. Remove from oven and set aside.
3. Sift together cornmeal, quinoa flour, baking powder, baking soda, and sea salt.
4. In a large bowl, beat eggs.
5. Add buttermilk, melted ghee, honey, and melted coconut oil to beaten eggs, and beat together.
6. Place a tiny piece of parchment paper in the bottom of each pan.
Coat with coconut oil, and then turn it over and leave it in the bottom of the pan. (This will make it much easier to take out of the pan when it is finished.)
7. Cut hot dogs to fit into the pan lengthwise. Leave a little space at each end for the cornbread to cover it.
8. Add dry ingredients to wet ingredients.
9. Pour batter into the pans over parchment paper.
10. Cut the hot dogs; so that they will fit into the pan neatly in the middle of the corn bread. Place hot dogs in the center of the pan, so that they are surrounded by the corn bread on all sides.
11. Bake about 35 minutes.
Tops should be golden brown and sides should have pulled away from the sides of the pan. (You can do the toothpick test to see if the center is done.)
This recipe will make about 12 mini corn dogs.
Notes:
1. Have hot dogs ready. When the batter is ready, it is best to get it
into the pans and then the oven very quickly.
2. Larger-sized hot dogs usually taste better.
- This recipe calls for tiny loaf pans that are made for baking bread. They are sold separately or as a large pan with individual, mini-loaf spaces. Many stores, including Sur La Table, Williams-Sonoma, Crate and Barrel, and Target, sell the pans. If you don’t want to buy one, simply use a small cooking container that is about an inch and a half deep and longer than it is wide.
- You can buy the sticks to put the corn dogs on at those stores as well!
Remember to put in the main ingredient.
The Main Ingredient is Always Love!
