More Great Recipes: Main Dish | Oven | Poultry

Baked Corn Dogs


User Avatar
Member since 2007

Serves 4 | Prep Time 10 | Cook Time 25

Ingredients

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


Notes

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

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11169 Downloads
FREE
A dash of local for every season
By slyasafox15

22 Recipes

12 Downloads
FREE
Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

439 Downloads
FREE
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Torta Cubana
Torta Cubana
Pecan Cookie Waffles with Honey-Cinnamon Butter
Pecan Cookie Waffles with Honey-Cinnamon Butter