Baked Corn Dogs
Hot dogs on skewers are coated in a soft cornmeal batter and baked instead of fried, making a warm, festive snack perfect for kids.
- Time
- 30 min
- Serving
- 424 kcal
- Ingredients
- ≈ $0.72
- Protein
- 14 g
Ingredients
- 1 Frankfurterspack 400 g ≈ $3.50 60 g
- 2 Cornmealpack 700 g ≈ $2.40 25 g
- 3 Wheat flour 20 g
- 4 Eggspack 10 pcs ≈ $1.93 0.3 pcs
- 5 Milk 2.5%pack 930 ml ≈ $0.88 45 ml
- 6 Sugar 5 g
- 7 Baking powder 2 g
- 8 Sunflower oil 5 ml
- 9 Salt 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Pat the hot dogs dry and thread them onto wooden skewers, leaving a handle at the top.
Mix cornmeal2, flour, sugar, baking powder, and salt in a bowl.
Add an egg, milk5, and oil, stirring until the thick batter clings to the hot dogs.
Pour the batter into a tall glass or cup and dip each skewer, using a spoon to coat it evenly.
Arrange the coated hot dogs on a parchment-lined baking sheet, spacing them apart.
Bake at 400°F (200°C) for about 15 minutes, until the batter is golden and cooked through.
Tips
- Why it works
- Pat the sausages dry before dipping, or the batter won't hold. It will run off and bake unevenly. If you see wet spots on the skewers, you didn't dry them enough.
- Substitutions
- Swap the cornmeal for semolina (25 g), and the batter will be stickier. Instead of 2.5% milk, use kefir (45 g), and the batter will be thicker.
- Common mistakes
- The batter won't bake through inside if the oven is cold. Check doneness: a toothpick should come out dry, not wet.
- Storing and reheating
- Keep in the fridge for 2 days and reheat in the microwave for 30 seconds. Eat them fresh, since the batter gets tough in storage.
- Serve with
- Serve with ketchup and sliced onion at a kids' birthday or a family picnic.
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