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This was good. I made homemade maple sausage (ground pork shoulder and maple syrup - not in casings) instead of store bought links. The sausage added the right amount of sweetness. The dough was very thick. I kind of pressed it into the pan I used (a 10 in cast iron skillet). It came out more like sausage and corn bread than anything like a corn dog.My dh and friends had this with ketchup. I had mine with butter.
This was good. I didn't have one of those cornbread pans, but I've ordered one. I made mine in muffin tins, with a spoon of batter on the bottom, two slices of vegetarian hot dog on top, then another spoon of batter over the top. I didn't have the baby bam seasoning made up, so I'll have to try that. I will tweak the cornbread part a bit when my cast iron pan arrives. I think I will add a little sweetness, maybe with honey or white sugar. I will also brush the tops of the corndogs with oil once they are baked firm, to see if they will brown and crisp a little, more like a corn dog. Butter or egg white might work, too. Lots of things to try, thanks for posting this healthy alternative! My favorite corndogs, by Morningstar Farms, were discontinued, so I need to work out a good recipe.
These are great! Fun to make and fun to eat! We skipped the seasoning and they were delish served with fruit salad. Thanks for sharing this keeper!