Arepas dough is used to cover hot dog bites in this tasty and healthier version of the traditional corndog! These Baked Corndog Nuggets are super crispy and extra tasty for your tailgate party.
Welcome to day three of #10DaysofTailgate hosted by Camilla from Cooking Adventures with Camilla. A HUGE THANK YOU needs to go to her for coordinating this event!
We have nearly two dozen bloggers with over one hundred recipes, a dozen sponsors, and over 100 recipes created to inspire you through an entire tailgating season. Think chicken wings, skewers, sweet nibbles, and cocktails. The event runs September 20th through September 30th. Just remember: your fork does not go into your monitor…no matter how much you might want to taste some of these dishes. And it’s not safe to lick your computer screen or phone. Taste-o-Internet has not been invented…YET.
Today, I’m cooking with El Diablo Mustard. They graciously sent me 6 bottles of their deliciously kicked up mustards to play with! At first I’m thinking a chicken finger? But then I thought this would be a perfect time to play with the idea of baked corndogs I’ve been bouncing around in my head for MONTHS now!
Yes. I said BAKED corndogs! This means, LOW FAT CORNDOGS!
Corndogs are my kryptonite. Just sayin.
I mean, just look at how tasty these are!! And they’re SO low fat you can pound a whole a package have two or three bites without feeling guilty! I know I did because I couldn’t keep from eating them. I told you, kryptonite!
It’s been well over a year since my first trip to Bogota and the introduction of arepas. Honestly, if you haven’t had any, go find an areparia right now. I’ll wait. *whistles them song to Jeapordy*
See what I mean? I have no idea what I was missing with these tasty and simple gems. So, when I started looking to making some and realized how easy and inexpensive the dough was to make, the ideas just flooded in! I won’t share them because I want you to come back and read my blog.
When I got the bug to figure out how to make tasty baked corndogs that didn’t look or taste like pigs in blankets (not that those are bad), I went to the arepas dough. I wanted them to TASTE like corndogs! That meant cornmeal. In this case, masarepa meal. No, it’s not your basic “cornmeal.” It’s a pre-cooked corn flour. It’s finer than regular cornmeal and it’s not semolina either. It’s just different.
The dough is sticky. Flour your work surface very well and when you’re wrapping your hot dogs you might want to wet your hands a bit to keep them from getting too sticky.
Trust me, it’s worth it.
The dough doesn’t brown in the oven. I tried. It just doesn’t. So, I browned them in a skillet, then finished baking them in the oven. You can skip this part if you don’t mind the color. They’re very white. Meaning, the picture of them on the counter all lined up? That’s what they’ll pretty much look like after baking. MY corndogs must be browned! LOL
I took this for a products shot. *snicker*
Nope! I just couldn’t resist biting into one of these babies!! They had the exact flavors of a corndog without all that fried taste. And the chipotle honey mustard? PERFECT! It had the tang of the mustard, the sweet of the honey and the slight spiciness of the chipotle. Oh yeah, baby! Make a LARGE batch. They are going to vanish, so you might want to save some for yourself, at home, in your fridge, away from the crowd. Don’t say I didn’t warn ya!
Lightly browned, full of flavor, just waiting to be dipped into the El Diablo chipotle honey mustard. A word about the sticks; please make sure that you purchase the cookie sticks that are oven safe. I didn’t so I had to stick mine after cooking, which wasn’t all that difficult, but just wanted to let ya know.
I will also let you know that these are big and little kid friendly! Who doesn’t LOVE hot dogs? You again? Sorry, but I love them. How about brats? Ya like brats? Because you could easily use this technique for a smoked sausage, or cooked brat. Uh oh. Corndog sausage bites? I’ll be making those next, thank you very much!
Since we eat with our eyes THEN our mouths, I plated mine up a bit. Made them a little fancy schmancy for tailgating. I’m still convinced that it doesn’t have to be all paper plates and plastic cutlery. Of course, these ARE convenient finger goods that really requires no plate and no silverware. Just a stick, that you provide and a bowl for the mustard. And maybe some napkins. Yeah, napkins might be good.
Don’t forget to come back tomorrow to see what the team cooked up for day 4 of #10DaysofTailgate!
- 1 1/4 - 1 1/2 cups warm water
- 1 cup masarepa meal like Goya, found in international foods or Latin American food aisles
- 1/2 teaspoon garlic salt
- 1/2 teaspoon onion powder
- 11 ounce package fat free hot dogs (or any hot dog of your choice)
- 21 - 25 oven safe cookies sticks such as Wilton
- 4 teaspoons canola oil, divided
- 1 cup El Diablo Chipotle Mustard
- 1/4 cup local honey
- Combine 1 1/4 cups of the water with the masarepa. Using your hands, mix thoroughly. Add the spices and mix again.
- Allow the dough to set at least 30 minutes then test the texture of the dough. It shouldn't get too wet, but will hold its shape well when formed into a dough. If it is still too grainy, add the rest of the water; mixing thoroughly with your hands. Form the dough into a round and chill 30 minutes.
- Preheat oven to 350.
- Cut each hot dog into 3 even pieces and insert one stick in the center.
- Remove the dough and place on floured surface. Roll to 1/4 inch thickeness.
- Using your hot dog bites as a guide, cut a rectangular piece of dough to wrap the hot dog with. Place the wrapped hot dogs on a baking sheet covered with aluminum foil coated with cooking spray, or a silpat baking mat.
- Once all of your bites are covered, heat a large skillet coated with cooking spray. Add 2 teaspoons canola oil and cook the hot dog bites until light golden brown. Return to the baking sheet and repeat with the remaining oil and hot dog bites.
- Once all the bites are browned, stand the bites up and carefully bake in the oven 30 to 40 minutes or until the dough is cooked through and the hot dogs are hot in the center.
- While the bites are cooking, combine the El Diablo Chipotle Mustard
- with the honey and set aside.
- Once the bites are cooked, remove from heat and allow to cool 5 minutes before serving with the El Diablo chipotle honey mustard.
Here’s what the rest of the team brought to the table…
- Carnitas-Stuffed Potatoes with Carrot Karma Pico de Gallo by Culinary Adventures with Camilla
- Grilled Shrimp with Bloody Mary Dip by Curious Cuisiniere
- Baked Corndog Nuggets with El Diablo Honey Mustard by A Kitchen Hoor’s Adventure
- Oktoberfest Beer Mustard with Dippers by Eliot’s Eat
- Bacon CheeseburgerEgg Rolls by Things I Make (for Dinner)
- Brat Bites with Spicy Mustard Dipping Sauce by Cheese Curd In Paradise
- Kahlua Pork Sliders With Spicy Pineapple Relish by Cooking In Stilettos
- Chicken Parmesan Sliders by Debbi Does Dinner Healthy
- Cherry Chipotle Meatloaf Sandwiches by The Not So Cheesy Kitchen
- Cherry Chipotle Meatballs by From Gate to Plate
- SRC Surprise Recipe by A Day in the Life on the Farm
Disclaimer: Our generous sponsors are providing the prizes free of charge. Participating bloggers may have received product related to these brands to use for #10DaysofTailgate. All opinions stated are their own.