Baked corn dogs are a delicious and healthier twist on the classic fairground favorite. These homemade corn dogs combine juicy hot dogs with a golden, crispy cornmeal coating, all without the need for deep-frying. Perfect for a family-friendly meal or a fun party snack, these corn dogs are easy to prepare and bake in the oven, giving you that same satisfying crunch while being a bit lighter on the grease. Serve them with your favorite dipping sauces, like mustard or ketchup, for a comforting and nostalgic treat that everyone will love!
Ingredients:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 1 tablespoon vegetable oil
- 8 hot dogs
- Wooden skewers or popsicle sticks
- Cooking spray
Instructions:
- Preheat Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and lightly spray it with cooking spray.
- Prepare the Batter: In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk the buttermilk, egg, and vegetable oil until well combined. Pour the wet ingredients into the dry ingredients and mix until a smooth batter forms.
- Skewer the Hot Dogs: Insert wooden skewers into the hot dogs, leaving about half of the stick exposed for easy handling.
- Coat the Hot Dogs: Pour the batter into a tall glass or cup. Dip each hot dog into the batter, ensuring it is fully coated, and let any excess batter drip off.
- Bake the Corn Dogs: Place the coated hot dogs onto the prepared baking sheet. Bake in the preheated oven for 12-15 minutes, or until the cornmeal coating is golden and crispy.
- Serve: Remove from the oven and let them cool slightly before serving. Enjoy with your favorite dipping sauces!
