These are made in one of those old-fashioned corn stick pans that makes corn bread in the shape of ears of corn. By preheating the pan in the oven before adding the batter, you'll get an extra crispy crust on the corn dogs, and they'll puff up so much, no one will ever suspect that there's a cocktail sausage inside.

Emeril Lagasse has some fun recipes that young aspiring chefs will have fun making and and eating. His new cookbook for children, There's A Chef In My Soup, has fun,easy-to-follow recipes for children, that big kids can enjoy, too.

Ingredients

Directions

1. Make sure the oven rack is in the center position and preheat the oven to 400 degrees Fahrenheit.

2. Lightly grease the corn-shaped wells of the corn stick pan with 1 tablespoon of the oil, using either a pastry brush or your fingers. Place the pan in the oven to preheat (the pan should heat in the oven for at least 15 minutes).

3. While the pan is heating, put the remaining 2 tablespoons of oil, the cornmeal, flour, baking powder, Baby Bam, salt, buttermilk, egg, and cheese in a mixing bowl and stir with a fork until just combined.

4. Using oven mitts or pot holders, carefully remove the hot pan from the oven and spoon 3 tablespoons of the batter into each well. (This will use up only half of the batter.) Lay 2 cocktail sausages down in the center of each well.

5. Spoon the remaining batter into each well, dividing evenly among them to completely cover the sausages.

6. Bake until golden brown, about 18 minutes.

7. Using the mitts or pot holders, remove the pan from the oven and allow to rest for 3 to 5 minutes before turning the corn dogs out onto a wire rack. Serve hot, with desired condiments for dipping.

Yields 7 Corn Dogs

Recipes courtesy of Emeril Lagasse, excerpted from There's A Chef In My Soup, Copyright ©2002.

SEARCH FOR MORE RECIPES   Web    GMA Recipes

Select another recipe from the list at the left or return to Cookin' with Good Morning America Recipes.