Baked Corn Dogs
  • Cooking Time: 25
  • Servings: 4
  • Preparation Time: 10
  • 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)
  1. Preheat oven to 375 degrees.
  2. Line a baking sheet with parchment paper, set aside.
  3. In a medium bowl, whisk together flour, cornmeal, baking powder, sugar, 1/2 t. coarse salt and 1/4 t. pepper.
  4. Make a well in the center; add milk, eggs and oil.
  5. Mix just until combined.
  6. Insert a ice-pop stick into one end of each sausage, leaving a 1 1/2-inch handle.
  7. Dust with flour, tap off excess.
  8. Using handle, rotate each sausage over bowl as you spoon batter to coat evenly.
  9. Place on baking sheet; bake 5 minutes.
  10. Remove from oven.
  11. Using a spatula, reapply batter that has slipped onto sheet.
  12. Return to oven; bake until golden, 20 minutes.
  13. Serve with ketchup and mustard, if desired.
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