Recipe by Chef*Lee
I wanted some corn dogs and I wanted to keep them on the healthy side so I made these up! They're square-shaped corn dogs and baked instead of fried but they're good! Try not to use a Ball Park or bigger franks because this batter is made for the turkey dogs which are skinnier so the batter just cooks around the dog. I hope you like them!
Top Review by yogiclarebear
Ok, coming from a "diet nazi" who hasn't had a corndog in like 6 years...OH MY GOODNESS! So good. I made some changes to lower the calories. I skipped the oil, used sugar substitute, egg white only, and unsweetened almond milk. I didn't put sticks in, just baked them, cut them out, and dipped in mustard. YUM.
- 1⁄2 teaspoon ground dry mustard
- 2⁄3 cup whole wheat pastry flour
- 1⁄3 cup cornmeal
- 1⁄8 cup sugar
- 1 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1⁄2 cup milk
- 1⁄8 cup canola oil (or light olive oil)
- 1 egg, beaten
- 6 -8 turkey hot dogs (I like Jennie-O brand)
Directions See How It's Made
- Preheat oven to 400 degrees F.
- Mix all the dry ingredients together in a medium bowl then stir in the milk, oil, and egg.
- Mix until dry ingredients are just moistened then pour batter into a greased 8X8 glass baking dish. Spread batter across the dish. (batter will be shallow).
- Place turkey dogs into batter and wiggle them a little to coat with batter. NOTE: You can place a toothpick into each dog before baking so you can easily cut them out after the batter bakes around them!
- Bake for 20 minutes.
- Let dish cool for about a minute then cut around each hot dog and lift out carefully with a spatula.
- Place on a stick or just eat! Serve with ketchup or mustard.