Mini Chorizo Corn Dogs
- Level: Easy
- Yield: 24 pieces
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 74
- Total Fat
- 5
- Saturated Fat
- 1
- Carbohydrates
- 5
- Dietary Fiber
- 0
- Sugar
- 1
- Protein
- 3
- Cholesterol
- 18
- Sodium
- 134
- Total: 40 min
- Prep: 30 min
- Cook: 10 min
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.