Baked Corn Dogs and Speedy "Baked" Beans

Added on by Imagelicious.

I don't know if you noticed from my previous posts, but I love sausages (and hot dogs). I think it's the ease and convenience of having a perfectly spiced meat that comes in a shaped package. No need to season, no need to cut/ground/shape/roll etc. So when I stumbled upon this recipe I knew that I just have to make it especially because I had all of the ingredients already at home.

Transient

recipe adapted from MarthaStewart.com

  • Flour - 1 1/2 cups
  • Yellow cornmeal - 2/3 cups
  • Baking powder - 2 teaspoons
  • Sugar - 2 teaspoons
  • Salt - 3/4 teaspoon
  • Pepper - 1/2 teaspoon
  • Mustard powder - 1 teaspoon
  • Your favourite spices
  • Milk - 2/3 cups (+ more if the batter is too thick)
  • Eggs, lightly whisked - 2
  • Oil - 2 teaspoons
  • Hot dogs or cooked sausages - 6

- Preheat oven to 375 degrees.
- Line a baking sheet with parchment paper; set aside.
- In a medium bowl, whisk together flour, cornmeal, baking powder, sugar, salt, pepper, mustard powder and your favourite spices.
- Make a well in center; add milk, eggs, and oil. Mix just until combined. You might need to add more milk if the batter is too stiff.
- Insert an ice-pop stick into one end of each hot dog, leaving a 1 1/2-inch handle.
- Using handle, rotate each hot dog over bowl as you spoon batter to coat evenly.
- Place on sheet; bake until golden for 25 minutes.
- Serve with ketchup, mustard, and Speedy "Baked" Beans (recipe follows).

Speedy "Baked" Beans

Transient

for 4 portions

  • Olive oil - 2 tablespoons
  • Onion, finely chopped - 1 small
  • Garlic, minced - 1 clove
  • Navy beans, rinsed and drained - 1 can
  • Chickpeas, rinsed and drained - 1 can
  • Molasses - 1/4 cup
  • Ketchup - 1/2 cup
  • Mustard powder - 1 teaspoon
  • Salt, pepper
  • Water - 1/2 cup (plus more up to another 1/2 cup)


- In a medium saucepan, heat oil over medium.
- Add onion and garlic; season with salt and pepper.
- Cook until softened, 3 to 4 minutes.
- Add beans and 1/2 cup water; simmer until beans have softened, 5 to 7 minutes.
- If beans are not soft after 7 minutes, add more water and continue to cook.
- Add molasses, ketchup, mustard powder, and another 1/2 cup water if almost all the liquid is evaporated. I find that this second addition is not necessary.
- Simmer until sauce has thickened, 8 to 10 minutes; season with salt and pepper.
- Serve immediately, or cover and refrigerate up to 1 day; reheat over low.