Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Mini Chorizo Corn Dogs
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- Level: Easy
- Total: 40 min
- Prep: 30 min
- Cook: 10 min
- Yield: 24 pieces
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- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 74
- Total Fat
- 5 g
- Saturated Fat
- 1 g
- Carbohydrates
- 5 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 3 g
- Cholesterol
- 18 mg
- Sodium
- 134 mg
- Level: Easy
- Total: 40 min
- Prep: 30 min
- Cook: 10 min
- Yield: 24 pieces
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 74
- Total Fat
- 5 g
- Saturated Fat
- 1 g
- Carbohydrates
- 5 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 3 g
- Cholesterol
- 18 mg
- Sodium
- 134 mg
Ingredients
Directions
- Preheat the oven to 375 degrees F and coat a 24-cup mini muffin pan with cooking spray. Slice the chorizo into 24 rounds, about 1/2 inch thick.
- Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the chorizo and cook, stirring occasionally, until lightly browned, about 3 minutes. Transfer to a paper towel-lined plate to cool.
- Meanwhile, combine the cornmeal, flour, sugar, 1/2 teaspoon salt, the baking powder, baking soda and cayenne in a large bowl. In another bowl, whisk the egg and buttermilk, then whisk into the cornmeal mixture along with the scallions until smooth. (It should be the consistency of pancake batter.)
- Pour the batter into the prepared muffin pan, filling each cup about halfway. Place a piece of chorizo in the center of each cup. Bake until golden and cooked through, about 12 minutes. Let cool 5 minutes, then remove from the pan.
