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–+ servings

Pillsbury Cornbread Twists: A Copycat Recipe

A hot dog wrapped with a yeasty cornbread dough or make the same dough and twist the strips into cornsticks to go with a hearty soup like chili or stew.
Paula Rhodes
4.7 from 13 votes
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Prep Time 30 mins
Cook Time 15 mins
Mixing & Rising Time 2 hrs 15 mins
Total Time 3 hrs
Course Savory Bread Machine Loaves and Yeast Rolls
Servings 32 mini corn dogs or cornbread twists

Ingredients

  • ½ cup milk - 114 gr
  • 1 egg - large, 50 gr
  • 1 tablespoon vegetable oil - 12 gr
  • ¼ teaspoon salt - 2 gr
  • 1 box Jiffy Cornbread Mix - 8.5 oz
  • 1-1/4 cup 150 grams unbleached flour - 150 gr
  • 1-1/2 teaspoon bread machine yeast - 4.5 gr
  • 2 packages of 8 bun-size hotdogs

Glaze:

  • 1 egg - (large) 50 gr
  • 1 tablespoon water - 14 gr

Instructions
 

  • Heat milk to lukewarm. Add to bread-machine pan along with remaining ingredients in order listed.
  • Select the "dough" cycle and start. Open the machine and check the dough after 10 minutes. It should stick to the sides, then pull away. If too wet and sticky, add flour 1 tablespoon at a time. If too dry and thumping against the side of the pan, add a teaspoon of milk or water until dough sticks, then pulls away cleanly.
  • When dough cycle completes, remove dough to a floured surface. Roll into 9 x 13-inch rectangle.
  • Cut into 16 strips the short way. Make one cut down the middle of the 16 strips to make 32 strips. See the picture above.
  • Roll one strip around each hot dog. Lay onto a greased cookie sheet or a silicone mat with ends tucked under.
  • Cover corn dogs and set in a warm place to rise about 15 minutes.
  • Preheat oven to 375 degrees.
  • Combine egg and water for the glaze. Lightly brush glaze onto each dog taking care not to use so much glaze that it drips on to the cookie sheet as it will burn.
  • Bake minini 12 minutes until golden.

Video

Notes

Directions for making bread with a stand mixer or by hand:
  • To make this recipe in a heavy-duty stand mixer:  Add ingredients to the bowl in the same order. Turn on LOW to mix until all ingredients are moistened. Then, using a dough hook, turn the speed to 2 or 3. Continue beating/kneading until dough becomes smooth and elastic (about 5-10 minutes). Cover and allow to rise in a warm place. Deflate dough gently and shape as indicated in the recipe.
  • If making by hand: Combine all ingredients into a shaggy ball in a large bowl. Turn dough out onto a floured surface. Knead with your hands until the dough becomes smooth and elastic. Kneading will likely take 10-20 minutes, depending on your experience. Place the dough ball into a greased bowl. Cover and allow to rise until double. Deflate the dough gently and shape as indicated in the recipe.
  • Please note: You can substitute active dry yeast for instant yeast. Dissolving it first is optional. Active dry yeast tends to rise slower initially but will catch up eventually.
Variation: Making Cornbread Twists
Follow instructions down to number 4, but instead of cutting the strips in half the short way, cut the 16 strips in half the long way to make 32 very long skinny strips.
Fold each strip in half and twist. Continue with step number 6.
Bake in 375˚F oven for about 12 minutes until golden brown.

Nutrition

Serving: 1Calories: 53kcalCarbohydrates: 7gProtein: 1gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 12mgSodium: 105mgPotassium: 24mgFiber: 1gSugar: 2gVitamin A: 30IUVitamin C: 1mgCalcium: 11mgIron: 1mg

Essentials

Keyword baked corndogs, corn dogs, homemade corn dog recipes, hotdog and cornbread, yeast cornbread
Cuisine American
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