BAKE CORN DOGS OVEN RECIPES

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BAKED CORN DOGS RECIPE | EATINGWELL



Baked Corn Dogs Recipe | EatingWell image

The summertime fair-food favorite is lightened up with a baked cornbread coating and is served on a stick.

Provided by Diabetic Living Magazine

Categories     Low-Calorie Dinner Recipes on a Budget

Total Time 35 minutes

Number Of Ingredients 13

Nonstick cooking spray
¾ cup all-purpose flour
? cup yellow cornmeal
1 tablespoon sugar or sugar substitute equivalent to 1 tablespoon sugar (see Tip)
1 teaspoon baking powder
¼ teaspoon dry mustard
? teaspoon salt
? cup fat-free milk
1 egg, lightly beaten
1 teaspoon canola oil
6 wooden skewers
6 reduced-fat frankfurters, patted dry
1 tablespoon Yellow mustard

Steps:

  • Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or lightly coat with cooking spray; set aside. For batter, in a medium bowl, stir together flour, cornmeal, sugar, baking powder, dry mustard, and salt. In a small bowl, combine milk, egg, and oil. Add milk mixture to flour mixture; mix just until combined (mixture will be thick).
  • Insert wooden skewers into ends of the frankfurters. Holding on to skewer, rotate each frankfurter over bowl and spread batter to coat frankfurter evenly. Place on prepared baking sheet. Bake for 14 to 16 minutes or until golden brown. If desired, serve with yellow mustard.

Nutrition Facts : Calories 188.6 calories, CarbohydrateContent 29.2 g, CholesterolContent 55.5 mg, FatContent 4.3 g, FiberContent 0.6 g, ProteinContent 9.7 g, SaturatedFatContent 1.3 g, SodiumContent 566.7 mg, SugarContent 4.9 g

BAKED CORN DOGS RECIPE | MARTHA STEWART



Baked Corn Dogs Recipe | Martha Stewart image

This recipe for baked corn dogs uses chicken sausage, a new and improved take on a state-fair snack. Serve with Speedy "Baked" Beans and Tangy Coleslaw.

Provided by Martha Stewart

Categories     Chicken Recipes

Total Time 35 minutes

Prep Time 10 minutes

Number Of Ingredients 10

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
4 precooked smoked chicken sausages (13 ounces total)
Ketchup and mustard, for serving (optional)

Steps:

  • 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.
  • Insert an ice-pop stick into one end of each sausage, 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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  • Pre-heat the oven to 425°F.In a shallow dish, combine the muffin mix with flour, then stir in the eggs, milk and melted butter. Season the mix with the chili powder, cumin, cayenne and scallions. The batter will be a thick, sticky biscuit dough. Place a hot dog in the bowl of batter and swoosh it around to coat it. Remove the coated dog to a nonstick cookie sheet and use your fingers to spread the batter on any exposed dog spots. Don't coat it too thick, just shy of a half-inch should do the trick. If it's too thick, it will just slide off the dog while it's baking, leaving the dog exposed. If that happens don't sweat it, they will still taste great. Repeat until all eight dogs are coated. Bake for 12-15 minutes, or until evenly deep brown all over.
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