Corn Pup Recipes

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MINI SOUTHWESTERN CORN PUP MUFFINS WITH FIESTA DIPPING SAUCE



Mini Southwestern Corn Pup Muffins with Fiesta Dipping Sauce image

This recipe is a great alternative to the fried corn dogs, and they taste just as good. Serve with the Fiesta Dipping Sauce recipe provided, or use your favorite corn dog condiments.

Provided by Athena

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Savory Muffin Recipes

Time 25m

Yield 12

Number Of Ingredients 16

¾ cup yellow cornmeal
1 cup all-purpose flour
⅓ cup white sugar
1 tablespoon baking powder
½ teaspoon salt
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1 cup milk
1 egg, beaten
2 tablespoons canola oil
⅓ cup shredded Monterey Jack cheese
4 hot dogs, cut into 1 inch pieces
½ cup sour cream
½ cup mayonnaise
1 ½ tablespoons dry taco seasoning mix

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Coat two 12 cup muffin tins with nonstick cooking spray or line with paper liners.
  • In a large bowl, stir together the cornmeal, flour, sugar, baking powder, salt, chili powder, cumin and garlic powder. Make a well in the center and pour in the milk, egg and oil. Stir until well blended, then gently stir in the cheese. Drop a smal spoonful of the batter into the bottom of each muffin cup. Place a piece of hot dog on top of this batter. Fill cups with enough additional batter to cover the hot dog pieces.
  • Bake for 10 to 12 minutes in the preheated oven, or until muffins are lightly browned and spring back when lightly pressed. Cool slightly before removing from the muffin pans. Serve warm with the Fiesta Dipping Sauce.
  • To make the Fiesta Dipping Sauce, whisk together the sour cream, mayonnaise and taco seasoning mix until smooth. Serve immediately.

Nutrition Facts : Calories 281.9 calories, Carbohydrate 24 g, Cholesterol 35.6 mg, Fat 18.2 g, Fiber 0.7 g, Protein 5.8 g, SaturatedFat 5.3 g, Sodium 525.3 mg, Sugar 7.6 g

FAIR-FAVORITE CORN DOGS



Fair-Favorite Corn Dogs image

Bring the county fair home to your kitchen with these summer-ready corn dogs. A tip for dipping: Pour the batter in a tall Mason jar and dunk your dogs to create an even coating all around. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 10 corn dogs.

Number Of Ingredients 12

1 package (8-1/2 ounces) cornbread/muffin mix
2/3 cup all-purpose flour
1 teaspoon ground mustard
1/2 teaspoon onion powder
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/8 teaspoon ground cumin
1 large egg
1 cup 2% milk
10 hot dogs
10 wooden skewers
Oil for deep-fat frying

Steps:

  • In a large bowl, combine the first 7 ingredients. In another bowl, whisk milk and egg; stir into dry ingredients just until moistened. Let stand for 15 minutes. Insert skewers into hot dogs; dip into batter., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry corn dogs, a few at a time, until golden brown, 2-3 minutes, turning occasionally. Drain on paper towels.

Nutrition Facts : Calories 352 calories, Fat 23g fat (7g saturated fat), Cholesterol 53mg cholesterol, Sodium 682mg sodium, Carbohydrate 26g carbohydrate (7g sugars, Fiber 1g fiber), Protein 9g protein.

CORN DOGS



Corn Dogs image

Provided by Alton Brown

Categories     main-dish

Time 40m

Yield 8 corn dogs

Number Of Ingredients 13

1 gallon peanut oil
1 cup yellow cornmeal
1 cup all-purpose flour
2 teaspoons kosher salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon cayenne pepper
2 tablespoons (approximately 1 large) jalapeno pepper, seeded and finely minced
1 (8.5-ounce) can cream-style corn
1/3 cup finely grated onion
1 1/2 cups buttermilk
4 tablespoons cornstarch, for dredging
8 beef hot dogs

Steps:

  • Special equipment: 8 sets chopsticks, not separated
  • Pour oil into a deep fryer or large heavy pot and heat to 375 degrees F. In a medium mixing bowl, combine the cornmeal, flour, salt, baking powder, baking soda, and cayenne pepper. In a separate bowl, combine the jalapeno, corn, onion, and buttermilk. Add the dry ingredients to the wet ingredients all at once, and stir only enough times to bring the batter together; there should be lumps. Set batter aside and allow to rest for 10 minutes.
  • Scatter the cornstarch into a dry pie pan. Roll each hot dog in the cornstarch and tap well to remove any excess.
  • Transfer enough batter to almost fill a large drinking glass. Refill the glass as needed. Place each hot dog on chopsticks, and quickly dip in and out of the batter. Immediately and carefully place each hot dog into the oil, and cook until coating is golden brown, about 4 to 5 minutes. With tongs, remove to cooling rack, and allow to drain for 3 to 5 minutes.

PRONTO PUPS AKA CORN DOGS



Pronto Pups aka Corn Dogs image

These are also known as Corn Dogs, but our school and church term for them are Pronto Pups. My family loves these friday nights, I can never seem to make enough for the kids!

Provided by Fair weather cook

Categories     Chicken

Time 20m

Yield 24 Pronto Pups

Number Of Ingredients 10

1 cup cornmeal
1 3/4 cups flour
2 teaspoons baking powder
2 teaspoons salt
1 egg
1/3 cup sugar
milk
24 hot dogs (can use Soy, Chicken, Beef, any type of hotdog)
24 wooden skewers
oil

Steps:

  • Combine cornmeal, flour, baking powder, salt, egg and sugar.
  • Add milk until batter has a pancake type consistency (Too much milk, and batter wont stay on hot dogs, too little and your batter when fried will be cracked).
  • Dry off hot dogs with paper towels, coat with flour, and skewer through the center of the corndog.
  • Heat 2" deep oil to 370 degrees F.
  • Dip skewered hot dogs into batter mix and coat evenly.
  • Fry until golden brown about 2 1/2 minutes.
  • Let cool and drain on a paper towel.
  • With left over batter drop like dumplings into the oil until golden brown and drain.
  • Serve with ketchup, mustard tarter sauce or a dressing of your choosing.

Nutrition Facts : Calories 214, Fat 13.8, SaturatedFat 5.4, Cholesterol 31.6, Sodium 742, Carbohydrate 15.6, Fiber 0.6, Sugar 4.4, Protein 6.7

PLUTO PUPS



Pluto Pups image

The best way to describe this snack is to say that they are the Aussie version of corn dogs.

Provided by mandas stuff

Categories     Main Dish Recipes

Time 35m

Yield 20

Number Of Ingredients 12

1 quart oil for frying
20 wooden sticks
1 cup all-purpose flour
½ cup self-rising flour
¼ cup white sugar
1 teaspoon baking powder
¼ teaspoon baking soda
1 teaspoon salt
1 egg, beaten
1 ¼ cups buttermilk
2 tablespoons lard or shortening, melted
20 hot dogs

Steps:

  • Heat the oil in a deep-fryer to 370 degrees F (185 degrees C). Soak the wooden sticks in water so they will not burn easily.
  • In a large bowl, stir together the flour, self-rising flour, sugar, baking powder, baking soda and salt. Make a well in the center and add the egg, buttermilk and lard. Stir until smooth, then set aside to rest briefly.
  • While the batter is resting, insert a stick up into the center of each hot dog to use as a handle. Pat hot dogs dry with a paper towel to help the batter stick.
  • Dip each hot dog into the batter and allow the excess to drip off. If the batter is not sticking, roll the hot dogs in a little bit of flour first. Fry a few at a time in the hot oil until golden brown and heated through, 5 to 6 minutes. If your hot dogs are very brown on the outside, and cold on the inside, your oil is too hot. Adjust temperature if needed.

Nutrition Facts : Calories 241 calories, Carbohydrate 11.2 g, Cholesterol 33.6 mg, Fat 18.6 g, Fiber 0.3 g, Protein 7 g, SaturatedFat 6.1 g, Sodium 719.8 mg, Sugar 3.3 g

CORN PUP RECIPES



Corn Pup Recipes image

These are cornbread muffins with a piece of hot dog in the middle. I got this recipe from USA Weekend Newspaper - Nov. 10-12, 2006.

Provided by carlamoose

Categories     Quick Breads

Time 22m

Yield 6 serving(s)

Number Of Ingredients 13

3/4 cup yellow cornmeal
1 cup all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon garlic powder
1 cup milk
1 egg, beaten with fork
2 tablespoons oil
1/2 cup shredded monterey jack cheese
4 hot dogs, cut into 1 inch pieces

Steps:

  • Preheat oven to 400°F Line muffin pan with paper liners or coat with cooking spray.
  • Stir together cornmeal, flour, sugar, baking powder, salt, chili powder, cumin, and garlic powder. Make a hole in the bottom of the bowl and pour in milk, beaten egg, and oil. Stir just until blended. Fold in cheese.
  • Drop a spoonful of batter into each muffin cup. Place hot dog piece into batter. Fill with enough batter to cover the hot dog (This does not mean drown the hot dog. It means make sure the piece is covered in batter because the batter will rise).
  • Bake 10-12 minutes. Muffins should be lightly browned and clean when toothpick is inserted. Let cool before removing from pan.

Nutrition Facts : Calories 391.9, Fat 19.5, SaturatedFat 7.2, Cholesterol 65.2, Sodium 713.3, Carbohydrate 43.2, Fiber 1.9, Sugar 12.5, Protein 11.7

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