Waffle Corn Dogs Recipes

WAFFLE CORN DOGS

Steps:

• Preheat a waffle iron. Meanwhile, in a large bowl, combine corn muffin mix, egg, and sour cream. Stir until evenly combined then fold in cheddar and chives.
• Cut each hot dog in half lengthwise and then in half crosswise; stick a skewer into each piece.
• Spread about half of the batter onto waffle iron. Place hot dogs on top, then spread the remaining batter over hot dogs.
• Close the waffle iron and cook until the waffle is cooked through, about 4 minutes.
• Carefully remove waffle and slice into eighths.
• Serve with ketchup and mustard for dipping.

EASY CORNDOG CHAFFLE RECIPE

Steps:

• Preheat corndog waffle maker.
• In a small bowl, whip the eggs.
• Add the remaining ingredients except the hotdogs
• Spray the corndog waffle maker with non-stick cooking spray.
• Fill the corndog waffle maker with the batter halfway filled.
• Place a stick in the hot dog.
• Place the hot dog in the batter and slightly press down.
• Spread a small amount of better on top of the hot dog, just enough to fill it.
• Makes about 4 to 5 chaffle corndogs
• Cook the corndog chaffles for about 4 minutes or until golden brown.
• When done, they will easily remove from the corndog waffle maker with a pair of tongs.
• Serve with mustard, mayo, or sugar free ketchup!

WAFFLE CORN DOGS

Steps:

• Spray 8-inch electric waffle iron with cooking spray. Heat to medium heat.
• Thread each frank piece onto separate wooden skewer; place on grid of prepared waffle iron, letting ends of sticks hang over sides of waffle iron. Close lid. Cook franks 1 to 2 min. or until heated through. Remove from waffle iron.
• Prepare corn muffin batter as directed on package; stir in cheese.
• Spread half the batter onto bottom grid of waffle iron. (Batter will not completely cover waffle grid.) Place franks over batter, letting ends of sticks hang over sides. Spread remaining batter over franks. Close lid. Cook 4 to 5 min. or until waffles are golden brown.
• Remove waffles from iron in quarters; cut each quarter in half. Serve with ketchup.

WAFFLE-STYLE CORN DOGS

Steps:

• In a bowl, place flour, cornmeal, sugar, baking powder, salt, dry mustard, paprika, and black pepper, Stir to combine.
• Mix in egg and evaporated milk.
• Preheat and lightly grease your waffle iron.
• Pat hot dogs dry.
• Insert a bamboo skewer lengthwise through the center of each hot dog.
• Dip each hot dog into the batter, swirl, and lift. Remove excess batter.
• Place hot dogs on the hot iron, set the lid down gently, and cook until no longer doughy. Serve hot!

CORN DOG WAFFLES

Steps:

• Spray grids of 7-inch round waffle iron with grilling spray; preheat to medium-high heat. Cut each frank in half lengthwise, then in half crosswise; set aside.
• Combine cornmeal, baking mix, sugar and salt in medium bowl. Add water, egg and oil; stir just until blended. Stir in corn.
• Spoon one-fourth batter onto grids of waffle iron; place 1 frank piece in middle of each section on batter. Cover and bake about 5 minutes or until steaming stops. Do not open until done. When done, use fork to loosen waffle and lift off grid. Keep warm. Repeat with remaining batter. Separate waffles into sections. Insert popsicle stick into each section and/or serve with ketchup, if desired.

WAFFLE IRON CORN DOGS

Steps:

• Prepare the cornbread mix according to package directions, but with double the milk. Set the batter aside for 5 minutes to thicken.
• Meanwhile, evenly spread the flour on a large dish. Push skewers into the center of the hotdogs lengthwise. Roll the hotdogs in the flour until evenly coated from end to end, shaking off any excess flour.
• Preheat the waffle iron. Pour the cornbread batter into a tall glass. Dip the hotdogs into the batter and slowly rotate until evenly coated in the batter.
• Spray the preheated waffle iron generously with nonstick cooking spray. Place the dipped hotdogs into the waffle iron leaving plenty of space in between; the batter will spread 2 inches on both sides of the hotdog. Cook, pressing down on the waffle iron slightly, until deeply golden brown, 3 to 4 minutes. Serve immediately.