Description
Enjoy a healthier take on classic corn dogs. These are baked, not fried, for a lighter option.
Ingredients
Scale
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup vegetable oil
- 1 large egg
- 8 hot dogs
- 8 wooden skewers
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together the milk, oil, and egg.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Pat the hot dogs dry with paper towels. Insert a skewer into each hot dog.
- Pour the corn dog batter into a tall glass or container. Dip each hot dog into the batter, rotating to coat evenly. Allow excess batter to drip off.
- Carefully place the coated hot dogs on the prepared baking sheet.
- Bake for 18-22 minutes, or until the corn dog coating is golden brown and cooked through.
- Serve hot with your favorite dipping sauces.
Notes
- Make sure your hot dogs are completely dry before dipping in the batter for best results.
- A tall glass makes dipping easier and ensures even coating.
- Adjust baking time slightly depending on your oven and the size of the hot dogs.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 corn dog
- Calories: 300
- Sugar: 8g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 40mg