Square Peg Corn Dogs
photo by ChefLee
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 2.46 ml ground dry mustard
- 157.80 ml whole wheat pastry flour
- 78.78 ml cornmeal
- 29.57 ml sugar
- 4.92 ml baking powder
- 1.23 ml salt
- 118.29 ml milk
- 29.57 ml canola oil (or light olive oil)
- 1 egg, beaten
- 6-8 turkey hot dogs (I like Jennie-O brand)
directions
- 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.
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Reviews
-
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.
-
These were okay. All three of my kids preferred to pull the hotdog out of the breading and ate just that, but I think it was a texture thing. The cornmeal gave them "crunchies" the kids didn't like. They eat cornmeal on pizza crust, and cornbread muffins so I didn't expect this. At any rate, the batter didn't cover my 8 Ball Park Frank fat free hot dogs. I think fewer hotdogs in a couple of loaf pans might be better to cover it. Also, I know this was trying to be healthy, but I might increase the sugar amount just a TAD to make it closer to a real corndog. If I try this again, I might try yellow corn flour next time and see how that works out. Good recipe, it just needs tweeking.
RECIPE SUBMITTED BY
ChefLee
United States