These corn dogs are more on the corn-muffin-covered side, but they are quite good nonetheless, and they are really quick to make too. I actually made them in the toaster oven because they were small enough to fit in the small baking pan.
After consulting a few recipes online, I decided to try this one and added a couple of things I saw from the others. If you don't have lollipop sticks, use popsicle sticks or skewers.
Home-made baked corn dogs
(serves 2 adults and 2 kids)
- 1 cup fine cornmeal
- 1 cup all-purpose flour
- 2 Tbsp. dark brown sugar
- 1 ½ tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 1 tsp. mustard powder
- 1 ¼ cup buttermilk (or just milk)
- 1 large egg, lightly beaten
- 2 tsp. olive oil
- 5 chicken wieners, cut in half
- flour for dusting
- water for wetting hands
Heat oven to 400 F. Line a baking sheet with parchment paper and set aside.
In a medium-sized mixing bowl, sift together the cornmeal, flour, sugar, baking powder, baking soda salt and mustard powder, and make a well in the center. In another bowl, whisk together the milk, the egg and the oil until well combined. Add to the well in the dry ingredients and mix until just combined.
Insert a stick into each of the hot dog half. Dip each hot dog into the flour, then shake of excess with one hand. Wet the other hand, grab some batter and spread it out in your hand into a somewhat square or rectangle, and place the hotdog right in the middle, turning to cover.
Place on the prepared bake sheet. Bake for 15 to 20 minutes, or until puffed and golden brown.
In a medium-sized mixing bowl, sift together the cornmeal, flour, sugar, baking powder, baking soda salt and mustard powder, and make a well in the center. In another bowl, whisk together the milk, the egg and the oil until well combined. Add to the well in the dry ingredients and mix until just combined.
Insert a stick into each of the hot dog half. Dip each hot dog into the flour, then shake of excess with one hand. Wet the other hand, grab some batter and spread it out in your hand into a somewhat square or rectangle, and place the hotdog right in the middle, turning to cover.
Place on the prepared bake sheet. Bake for 15 to 20 minutes, or until puffed and golden brown.
Serve with mustard and ketchup. If your kids end up not liking these, well, at least you'll know in your heart, that you once tried to make them healthy corn dogs.
Also, you can make this into a vegan version, by replacing the egg with egg substitute, wieners with soydogs, and milk with almond milk. Enjoy!!!! :)
6 comments:
This recipe is awesome. I was looking for a corn dog recipe that didn't involved frying and BAM! I stumbled on your site. Thank you. And my 5-year-old thanks you. And my husband thanks you.
Did you try putting the batter into a shallow bowl and then just rolling the chicken dog around in the batter instead of using your hand? I'm wondering if I can avoid getting all messy while making this. My tummy thanks you in advance for this delicious recipe.
Also, what a Flickr photostream! You're quite the talented cake artist.
Thank you! :) the batter is quite thick, so it'll need help to be packed onto and around the hotdog. U've gotta get down & dirty for these babies, sorry!!!!!
i tried this recipe but my batter was super runny! any ideas as to why? Thanks!
Hm... Did u make any changes to the recipe at all? Maybe the consistency of one of the ingredients was too watery?
I also struggled with the batter being super runny. I used the ingredients exactly as suggested and barely combined them. I think I might try half as much milk next time; 1 1/4 cup is just too much. I end up just pouring the extra on top and it all ran together in one big puddle with some hotdogs in between. It is in the oven right now and we will see how the corndog cake turns out.
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