Mini Chorizo Corn Dogs
Serves: 3
Fredy Murphy
1 January 1970
Based on User reviews:
51
Spice
48
Sweetness
56
Sourness
41
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
1 tbsp
Vegetable Oil1 cup
Yellow Cornmeal1 cup
All-Purpose Flour2 tsps
Sugar1 tsp
Baking Powder1 tsp
Baking Soda1 large
Egg3 cup
ButtermilkDirections:
1
Preheat the oven to 375 degrees F and coat a 24-cup mini muffin pan with cooking spray
2
Slice the chorizo into 24 rounds, about 1/2 inch thick
3
Heat the vegetable oil in a large nonstick skillet over medium-high heat
4
Add the chorizo and cook, stirring occasionally, until lightly browned, about 3 minutes
5
Transfer to a paper towel-lined plate to cool
6
Meanwhile, combine the cornmeal, flour, sugar, 1/2 teaspoon salt, the baking powder, baking soda and cayenne in a large bowl
7
In another bowl, whisk the egg and buttermilk, then whisk into the cornmeal mixture along with the scallions until smooth
8
(It should be the consistency of pancake batter
9
) Pour the batter into the prepared muffin pan, filling each cup about halfway
10
Place a piece of chorizo in the center of each cup
11
Bake until golden and cooked through, about 12 minutes
12
Let cool 5 minutes, then remove from the pan
13
Photograph by Levi Brown