3 Reviews

These were good. Other than I halved this for the DS and I for lunch, and leaving out the jalopeno peppers, I made these as written. Had to use many napkins, which was good as these were very filling, too. Very flavorful, and made for a great lunch. Made for Best of 2012.

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weekend cooker February 28, 2013

Wow this was good! The ingredients seemed to indicate this was going to taste like a Latino take on corn dogs, so I decided to use crumbled chorizo instead of hot dogs and polenta instead of cornmeal. I also used HeartSmart Bisquick instead of the gluten-free kind. Everything came together perfectly. I especially loved the addition of chopped pickled jalapenos so much that I served the dish with a heap more of the stuff on top. Thanks for sharing this.

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rpgaymer December 28, 2012

I went in to the kitchen to make these tonight, went to the cupboard to pull out the mini bread tins...and realized I don't own any! LOL Not sure why I thought I did?! So I just used a jumbo muffin pan. It ended up being perfect -- it made exactly 6 jumbo muffins. I put some batter in the bottom of each muffin cup, then cut the hot dogs in half and put them on top, and then topped them off with more batter. They took about 30 minutes to bake. As soon as I went to the oven to take them out, I realized I forgot to grease the muffin tins. They did tear and crumble apart some when I took them out, but they still tasted great! (hence the reason I didn't post photos!) They had a nice little zip to them due to the cayenne and jalapenos. Not too spicy, just right. The corn kernels were nice too. I wasn't sure if the corn was supposed to be drained or not, I did and it worked fine. These were very filling, a nice easy supper. Thanks so much for posting! Made for PRMR Tag.

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Shelby Jo February 11, 2012
Rons Baked Corn Dogs