HOW TO BAKE CORN DOGS RECIPES

Name: Baked Corn Dogs
Prep time: 10 min
Total time: 35 min
Ingredients: 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)

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

Ingredients

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.

CORN DOG CASSEROLE RECIPE: HOW TO MAKE IT

Corn Dog Casserole Recipe: How to Make It image

Reminiscent of traditional corn dogs, this fun main dish really hits the spot on fall days. It's perfect for the football parties my husband and I often host. It tastes especially good right from the oven. -Marcy Suzanne Olipane, Belleville, Illinois

Provided by Taste of Home

Categories Dinner

Total Time 55 minutes

Prep Time 25 minutes

Cook Time 30 minutes

Yield 10 servings.

Number Of Ingredients 10

Ingredients

2 cups thinly sliced celery
2 tablespoons butter
1-1/2 cups sliced green onions
1-1/2 pounds hot dogs
2 large eggs
1-1/2 cups 2% milk
2 teaspoons rubbed sage
1/4 teaspoon pepper
2 packages (8-1/2 ounces each) cornbread/muffin mix
2 cups shredded sharp cheddar cheese, divided

Steps:

In a small skillet, saute celery in butter 5 minutes. Add onions; saute until vegetables are tender, 5 minutes longer. Place in a large bowl; set aside. , Preheat oven to 400°. Cut hot dogs into 1/2-inch slices. In the same skillet, saute hot dogs until lightly browned, about 5 minutes; add to vegetables. Reserve 1 cup. , In a large bowl, whisk eggs, milk, sage and pepper. Add remaining hot dog mixture. Stir in cornbread mixes. Add 1-1/2 cups cheese. Spread into a shallow 3-qt. or 13x9-in. baking dish. Top with reserved hot dog mixture and remaining cheese. , Bake, uncovered, until golden brown, about 30 minutes.

Nutrition Facts : Calories 578 calories, FatContent 38g fat (16g saturated fat), CholesterolContent 108mg cholesterol, SodiumContent 1307mg sodium, CarbohydrateContent 40g carbohydrate (13g sugars, FiberContent 4g fiber), ProteinContent 19g protein.

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