6 wooden chopsticks or 10-inch wooden skewers, soaked in water 30 minutes
1 cup cornmeal
3/4 cup all-purpose flour
2 tablespoons sugar
3/4 teaspoon baking powder
1/4 teaspoon baking soda
5 to 7 tablespoons buttermilk
6 premium hot dogs
Line large baking sheet with parchment paper. Set aside.
Place 4 slices cheese and 2 tablespoons cold butter in 10- to 12-cup food processor bowl fitted with metal blade. Pulse until mixture resembles coarse crumbs. Add cornmeal, flour, sugar, baking powder and baking soda. Pulse until well mixed. With processor running, slowly add 1 tablespoon buttermilk at a time, just until dough forms ball.
Divide dough in half; shape each half into ball. Flatten slightly. Wrap each in plastic food wrap. Refrigerate at least 30 minutes.
Heat oven to 400°F. Insert chopstick or skewer about 3 inches into each hot dog. Blot hot dogs dry with paper towels. Set aside.
Roll out 1 dough ball, on lightly floured surface, into (12x5-inch) rectangle. Cut dough crosswise into 3 (5x4-inch) pieces.
Place 1 slice cheese along 5-inch edge. (Dough will show on opposite edge.) Place hot dog along edge over cheese. Roll up hot dog and cheese, pressing on seam to seal. Repeat with second dough ball and remaining cheese and hot dogs.
Place corn dogs, seam-side down, onto prepared pan. Brush corn dogs with melted butter. Bake 12-14 minutes or until light golden brown.
- Cornmeal can come in regular, fine or coarse grind. Use regular or fine grind in this recipe.
- Baked corn dogs can be frozen up to 1 month. Wrap each cooled corn dog in plastic food wrap. Place into resealable plastic freezer bag; freeze. To reheat, heat oven to 350°F. Bake frozen corn dogs 15 minutes or until heated through.