Mini Chorizo Corn Dogs

Total Time:
40 min
Prep:
30 min
Cook:
10 min

Yield:
24 pieces
Level:
Easy

Ingredients
  • Cooking spray
  • 3 fully cooked chorizo sausages (about 12 ounces)
  • 1 tablespoon vegetable oil
  • 1/2 cup yellow cornmeal
  • 1/4 cup all-purpose flour
  • 2 teaspoons sugar
  • Kosher salt
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 large egg
  • 3/4 cup buttermilk
  • 3 scallions, thinly sliced
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.

  • Photograph by Levi Brown


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    This recipe is featured in:

    Kickoff Snacks