Shoepeg corn is a cultivar of white sweetcorn valued for its sweetness. It is characterized by small, narrow kernels tightly and unevenly packed on the cob. The corn has a sweet, mild flavor. Shoepeg corn is more commonly used in the south. The name “shoepeg corn” derives from a shoemaking term used during the 1800s. Shoepeg corn kernels resemble the wooden pegs used to attach soles to the upper part of shoes.

Ingredients

1 can black beans, drained
1 can black eye peas, drained
1 can shoe peg corn, drained
1 cup celery, chopped
1 cup red onion, chopped
1 cup olive oil
1 cup sugar
1/2 cup cider vinegar
1 small can jalapeno chile peppers, diced

Directions

1. In a small pan heat olive oil, sugar and vinegar until sugar melts.

2. Mix all ingredients together and marinate overnight.

3. Drain marinade and enjoy

Ingredients
1-1/3 cups all-purpose flour
2/3 cup yellow cornmeal
1 Tbsp baking powder
2 Tbs sugar
1 tsp salt
3 Tbsp cold butter or margarine, cut up
1 Tbsp shortening
1 egg
3/4 cup whole milk

1 pkg. miniature frankfurters (about 48), drained and patted dry

HONEY MUSTARD SAUCE:
1/3 cup honey
1/3 cup prepared mustard
1 tablespoon molasses

Directions
Preheat oven to 450°
In a large bowl, combine the first four ingredients. Cut in butter and shortening until mixture resembles coarse crumbs.

Beat egg and milk; stir into dry ingredients until a soft dough forms. Turn onto a lightly floured surface; knead 6-8 times or until smooth.

Roll out to 1/4-in. thickness. Cut with a 2-1/4-in. biscuit cutter.

Fold each dough circle over a hot dog and press edges to seal (dough will be sticky). Place on greased baking sheets, seam sides up.

Bake corn dogs 12 to 15 minutes or until biscuits are golden.

Combine sauce ingredients in a small bowl; mix well. Serve with the corn dogs.

Makes 4 dozen corn dogs.