Corn-Doggie Dogs*
These "corn-doggie dogs" are like corn dogs, but they're made for dogs.
1 cup whole-wheat flour
1 cup yellow cornmeal
2 tsp baking powder
1 large egg
1 cup milk, or sufficient for processing
1/2 cup bacon drippings
4 5-inch hot dogs, each cut into 10 slices
Position the rack in the center of the oven and preheat at 350°F. Lightly grease the bottoms of a 12-cup, 1 1/4-inch (small-size) muffin pan.
In a large bowl, using a fork or wire whisk, blend the flour, cornmeal and baking powder.
In a medium bowl, using a wire whisk or electric mixer, beat the egg until foamy and doubled in volume. Beat in the milk and bacon drippings.
Using a large spoon or spatula, combine the two mixes, blending until the dry ingredients are just moistened.
Drop 1 teaspoonful of the mixture into each cup of the prepared muffin pan and press a slice of frankfurter into the center of each, topping it with an additional 1/2 teaspoon of the mixture.
Bake for about 15-20 minutes or until the tops are a golden brown color and a wooden toothpick inserted into the cups comes out clean. Remove the pan from the oven and cool it on a wire rack before removing the dogs to a wire rack to cool completely. Store these corn-doggies in the refrigerator.
Note: Some dogs may be allergic to corn-based products.
Makes 36-48 corn dogs