(See here for more info about The Pantry Challenge.)
Tonight we had leftover corndogs I had made a couple weeks ago along with chips & peaches. (Emily had oatmeal and homemade peas.)
Here's the recipe for the corndogs.
1 C flour
1/2 t dry mustard, optional
3/4 C yellow corn meal
1/4 C sugar
1/2 t salt
4 t baking powder
1 egg (or 2 whites)
1/4 C oil
1/4 C milk (add a little at a time)
1 lb frankfurters
Combine dry ingredients. Add oil, egg, milk. Stir well mixed and about like biscuit dough; roll out (between parchment or on cornmeal covered cabinet) to rectangles slightly longer than frankfurters and wide enough to go all the way around. Lay frank on cough & roll up; seal ends and edge. Lay on parchment-lined pan or stone. Bake at 425° for about 20 min. till golden.