Baked Corn Dogs
1 1/2 c. all-purpose flour (spooned and leveled), plus more for dusting sausages
2/3 c. yellow cornmeal
2 t. baking powder
2 t. sugar
coarse salt and ground pepper
2/3 c. milk
2 large eggs, lightly beaten
2 t. vegetable oil
4 precooked smoked chicken sausages (13 oz. total)
ketchup and mustard for serving (optional)
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 t. coarse salt and 1/4 t. pepper.
Make a well in the center; add milk, eggs and oil.
Mix just until combined.
Insert a 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 baking 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.
Pairs Well With
Very good! I found I had to use extra milk. I used Italian flavored chicken sausages. This recipe is like a combination of corn dogs and bagel dogs.
Source: Everyday Food-Jan/Feb 2007