I have a new favorite website for researching food ingredients, www.foodfacts.com. It’s great when you want to know what is in some of your favorite foods without heading to the grocery store and reading the labels. They also have a heading system highlighting known allergens and ingredients that are controversial or known to be unhealthy.
Heres a look at a popular frozen mini corn dog recipe: (They got an “F” by the way)
Batter (Water, Wheat Enriched Bleached Flour [Niacin, Iron Reduced, Thiamine Mononitrate (Vitamin B1), Riboflavin (Vitamin B2), Folic Acid (Vitamin aB)] , Corn Flour, Sugar, Corn Meal, Food Starch Modified, Soy Flour, Leavening [Sodium Acid Pyrophosphate, Sodium Bicarbonate] ,Soybean(s) Oil, Sugar Brown, Egg(s) Whites, Egg(s) Yolks, Lecithin, Milk Non-Fat, Soybean(s) Oil Partially Hydrogenated, Salt, Sodium Caseinate, Flavor(s) Natural & Artificial, Honey Dried) , Franks (Beef, Pork, Turkey Mechanically Separated, Water, Corn Syrup, Salt Contains 2% or less of the Following: (, Potassium Lactate, Flavor(s), Beef Stock Hydrolyzed, Ascorbic Acid, Paprika Extractive, Sodium Diacetate, Sodium Nitrate (Nitrite), Sodium Phosphate)
As usual, a bunch of unpronounceable and unrecognizable ingredients!
Here’s a cleaned-up, easy homemade version:
Clean Mini Corn dog Muffins
4 hot dogs (we love Applegate Farms uncured organic beef hot dogs made from grass-fed beef)
1 cup cornmeal
3/4 cup whole wheat flour
pinch of salt
1 1/2 cups buttermilk
2 tbsp honey
2 tbsp butter
Prepare hot dogs according to package instructions and chop each hot dog into six pieces.
Mix remaining ingredients in a bowl
Lightly spray a mini muffin pan with olive oil spray
Spoon a small amount of mixture into each muffin cup.
Add a hot dog into each muffin cup.
Distribute remaining mixture among muffin cups, covering each hot dog piece.
Bake at 425 degrees for 15-20 minutes.