Doing the Midway Our Way

2 Jul

It’s almost Stampede time, and we have big plans. First off, here’s how to bring the midway to your backyard party.

Mini muffin tins transform cornbread into corndog lollypops. But why stop there? How about crab cake corndogs? How about thick pinwheels of cheddar-laden puff pastry or biscuit dough with a hotdog slice in the middle?

As for the dinky donuts, beer-flavoured ice cream, pulled pork parfaits, Frito pie and deep-fried everything, you’re on your own.
Click here for our inspiration.

Serve these little bites lollypop-style: poke a skewer in the side and serve with dishes of yellow mustard and ketchup for dipping. If you’re making corn bread from scratch, make sure to add brown sugar and some grainy mustard for a great crust. (See recipe at bottom to compare)

2 (8.5 ounce) packages cornbread mix
2 tablespoons brown sugar (we assume this is to make it as sweet as Jiffy)
2 eggs
1 1/2 cups milk
1 cup grated Cheddar cheese, save some for tops
large size hot dogs, sliced into coins

Preheat oven to 400 degrees F (200 degrees C). Lightly grease muffin tins.
Stir together the cornbread mix and the brown sugar in a large bowl. Whisk the eggs and milk in a small bowl until smooth. Fold the eggs and cheese into the dry mixture until moistened. Spoon mixture into muffin tins until 2/3 full. Add 1 hot dog piece to each muffin. Top with grated cheese.
Bake in a preheated oven 14 to 18 minutes, or until golden brown.
Muffins can be frozen.

Good for one package of 8 sausages

1/2 cup flour
1/3 cup cornmeal
2 Tbsp grainy mustard
1 tsp baking powder
1 tsp sugar
1 egg
1 Tbsp melted butter
1/2 cup buttermilk
1/4 cup milk
1 tsp salt
1/2 tsp baking soda

In a large bowl, stir together the flour, cornmeal, sugar, baking powder and salt. Make a well in the center, and pour in the egg, butter, buttermilk, grainy mustard and baking soda. Mix until everything is smooth and well blended.

Dry the sausages well and put on a stick. Dip into the batter and fry until golden.

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