Recipe by NELady
Oven-Roasted Etc. - Meals For Life, From the Kitchens of Healthy Choice Foods, c. 1996.
Top Review by Wannabe Gourmet
I was excited about baking a corn dog to make it healthier but this recipe just did not work. The crust was so hard and bland the family just peeled it off and ate the hot dog. I am wondering if the crust recipe has an error that made it so tough? Unfortunately, I will need to keep searching for that copycat baked recipe that turns out edible and great tasting. Sorry, wish it had been the keeper.
- 1 teaspoon yellow cornmeal
- 10 flat wooden popsicle sticks
- 10 beef franks
- 2 tablespoons skim milk
- 1 2⁄3 cups all-purpose flour
- 1⁄2 cup yellow cornmeal
- 3 tablespoons sugar
- 1 teaspoon baking powder
- 1⁄4 teaspoon salt
- 2⁄3 cup warm water
- 1 tablespoon vegetable oil
- 1 teaspoon vegetable oil
Directions See How It's Made
- Heat oven to 350*F. Spray baking sheet with nonstick vegetable cooking spray. Sprinkle evenly with 1 teaspoon cornmeal. Set aside.
- Combine flour, 1/3 cup cornmeal, the sugar, baking powder and salt in medium mixing bowl. Add water and oil. Stir until dough pulls away from side of bowl. Turn dough out onto lightly floured surface. Knead for 3 to 5 minutes, or until smooth and elastic. Cover dough with bowl. Let rest for 10 minutes.
- Insert 1 wooden stick halfway into end of each frank. Set aside. Divide dough, equally, into 10 pieces. (Cover pieces with plastic wrap to prevent them from drying out).
- Roll 1 piece dough into 5 x 3-inch rectangle. Wrap rectangle around 1 frank, pressing edges tightly to seal. Place prepared corn dog seam-side-down on prepared baking sheet. Repeat with remaining dough and franks. (Cover prepared corn dogs with plastic wrap to prevent them from drying out).
- Brush tops and sides of corn dogs evenly with milk. Bake for 30 to 35 minutes, or until golden brown. (Corn dogs may split on one side). Serve with mustard, catsup and relish, if desired.