What's For Dinner? Baked Corndogs

By Heather Roberts | hroberts@wcia.com

Published 05/20 2014 05:18PM

Updated 05/21 2014 02:44PM

Baked Corn Dogs

•1 1/2 cups all-purpose flour (spooned and leveled), plus more for dusting sausages
•2/3 cup yellow cornmeal
•2 teaspoons baking powder
•2 teaspoons sugar
•Coarse salt and ground pepper
•2/3 cup milk
•2 large eggs, lightly beaten
•2 teaspoons vegetable oil
•8 hotdogs
•Ketchup and mustard, for serving

1.Preheat oven to 375 degrees. Line a baking sheet with parchment paper; set aside. In a medium bowl, whisk together flour, cornmeal, baking powder, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Make a well in center; add milk, eggs, and oil. Mix just until combined.
2.Step 2
Insert an ice-pop stick into one end of each hot dogs, leaving a 1 1/2-inch handle. Dust with flour; tap off excess. Using handle, rotate each sausage over bowl as you spoon batter to coat evenly. Place on sheet; bake 5 minutes. Remove from oven. Using a spatula, reapply batter that has slipped onto sheet. Return to oven; bake until golden, 20 minutes. Serve with ketchup and mustard, if desired.


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