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yellow cornmeal baking mix baking powder baking soda cayenne pepper jalapeno peppers buttermilk eggs corn onion Cheddar cheese beef
Viewed: 22 - Published at: 5 years agoIngredients
- 1 cup yellow cornmeal
- 1 cup gluten-free baking mix, Bisquick
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon cayenne pepper
- 2 tablespoons pickled jalapeno peppers, diced
- 1 1/2 cups buttermilk
- 2 large eggs
- 1 (8 1/2 ounce) can corn
- 1/3 cup onion, finely grated
- 1 cup cheddar cheese, shredded
- 8 beef hot dogs
Method
- Preheat oven to 375 degrees Fahrenheit.
- Grease eight mini-loaf pans and set aside.
- Whisk dry ingredients together in medium or large bowl.
- Stir in the remaining ingredients except for the hot dogs.
- Pour a half inch of batter into each mini loaf pan.
- Place a hot dog on top of the batter in each pan.
- Distribute remaining batter over the hot dogs so that the hot dogs are surrounded by batter.
- Bake in preheated oven for thirty minutes or until done. Based on your baking pans, you'll need to check for doneness sooner or later.
- Note: the dough just over the hot dogs is the last to cook so that's where you can test for doneness.
