Tuesday, April 26, 2011


A twist on traditional pigs-in-a-blanket, these cornbread-wrapped hot dogs make an easy and kid-friendly dinner. I use all-beef hot dogs and whole grains for a delicious, wholesome taste. Makes 8.


8 all-beef hot dogs (my favorite brands are Nathan’s and Hebrew National)

½ cup all-purpose flour
½  cup whole-wheat flour
1 cup cornmeal
2 teaspoons baking powder
½ teaspoon salt
¼ teaspoon baking soda
⅓ cup canola oil
⅔ cup buttermilk

1. Preheat oven to 450 degrees F. Whisk flours, cornmeal, baking powder, salt, and baking soda together in a large bowl. Add the oil and buttermilk together and stir with a large fork just until combined.

2. Sprinkle your work surface lightly with flour and pat the dough into a square, approximately 3/8” thick.  Cut the dough into quarters, then cut each quarter into two triangles, like so:

3. Wrap each hot dog in one triangle by placing the hot dog at the wide base of the triangle and rolling it up like a crescent roll.

4. Place the hot dogs on a rimmed baking sheet and bake for 15 minutes, or until hot dogs are browned and cornbread is golden brown. Serve hot with ketchup and mustard.

- Margeaux
Mux Originals

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