Recipe - Hot Diggity Corn Dogs

1 cup Allpurpose flour
1 cup Yellow cornmeal
3 tablespoon Sugar
1 tablespoon Baking powder
One half teaspoon Salt
3 tablespoon Butter cut
One fourth cup + 2 T. lowfat milk
1 Egg
6 Wooden sticks
6 Hot dogs
Nonstick cooking spray

Directions: Combine the flour, cornmeal, sugar, baking powder and salt in a
food processor. Pulse 23 times to combine. Add the butter and pulse 56
times until mixture is crumbly. Add the milk and egg and pulse just until
the dough holds together. Remove the dough and place it on a cutting board.
Knead about 56 times then divide the dough into 6 equal portions. Roll
each dough portion into a thin, flat rectangle. Insert a wooden stick
midpoint into each hot dog. Place the hot dog lengthwise down one side of
a piece of dough and roll up. Smooth the edges with water. Repeat with
remaining hot dogs. Refrigerate for 20 minutes. Spray a baking sheet with
nonstick spray and place the corn dogs onto the sheet. Bake at 375 for 12
minutes, turning often to promote even browning.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.