- Servings: 15
|2 cups||Self-rising Corn Meal|
|2 Tbsp||Self-rising Flour|
|1 can||Whole Kernel Corn, drained|
|½ cup||Onion, chopped (any kind|
|1||Medium Garlic Clove, finely chopped|
|½ cup||Tomato, finely chopped|
|½ cup||Grated Parmesan Cheese|
|2||Medium Jalapeno Pepper, optional|
|1 tsp||Ground Sage|
|1 Tbsp||Crushed Red Pepper, optional|
|1½ cups||Olive Oil|
|½ stick||(1/4 Cup) Butter|
|2 pkgs||Hot Dogs|
Mix dry ingredients with corn, onion, garlic, tomato, cheese and spices.
Whisk eggs and buttermilk together.
Slowly pour milk mixture into ingredients until it is slightly thicker than the consistency of pancake batter, yet still pourable.
Place fry pan on medium heat and add half of the olive oil. Pour batter into pan, in a pancake-size dollop. Let fry until bubbles form on top. Turn to brown both sides, then place on paper towel on a plate; spread with butter and cover. Continue to add oil as needed and cook all of the batter. Put remaining oil in pan. Cut hot dogs in half crosswise and place in oil; fry until done. Place hot dog in the middle of a cake and fold.
It is important to cover cakes while hot so that steam will make them flexible.