BAKED CORN DOGS
A crispy thin layer of sweetened cornmeal crust surrounds a juicy hot dog that can be dipped in a little mustard or ketchup for a healthy take on a State Fair classic.
Provided by Maegan - The BakerMama
Categories Main
Time 50m
Yield 14
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. Line a large baking sheet with parchment paper and set aside.
- In a large bowl, whisk together the flour, cornmeal, baking powder, salt and ground mustard. Cut in the butter with a pastry blender or two forks until mixture resembles coarse crumbs. Stir in the milk and honey with a wooden spoon or your hands until well combined.
- Place dough on a lightly floured piece of parchment paper. Sprinkle some more flour over the dough and top with another piece of parchment paper. Roll dough to 1/4-inch thickness.
- Push a wooden stick up the center of the cut end of each hot dog half. Place the dog on the dough and cut a square that is big enough to wrap around it. Form dough around each dog sealing both ends and any open areas. Place corn dogs on the prepared baking sheet and bake for 15-20 minutes or until they start to brown. Serve with mustard and ketchup for dipping.
OVEN BAKED CORN DOGS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 24m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Preheat oven to 425 degrees F.
- In a shallow dish, combine muffin mix with flour, then stir in eggs, milk and melted butter. Season the mix with chili powder, cumin, cayenne and scallions. The batter will be a thick, sticky biscuit dough. Place a hot dog in the bowl of batter and swoosh it around to coat it. Remove coated dog to a nonstick cookie sheet and use your fingers to spread batter on any exposed dog spots. Don't coat it too thick, just shy of 1/2-inch should do the trick. If it's too thick it will just slide off the dog while it's baking, leaving the dog exposed. If that happens don't sweat it, they will still taste great. Repeat until all 8 are coated. Bake 12 to 15 minutes or until evenly deep brown all over.
- Serve the oven baked corn dogs with your favorite hot dog condiments. Serve with Sweet Relish Slaw Salad and with some baked or reduced-fat chips alongside the dogs.
- In the bottom of a medium, shallow bowl combine relish, vinegar, oil, garlic, bay and cloves. Let stand 5 minutes then fish out the garlic, bay and cloves. Add cabbage salad and toss, let stand 10 to 20 minutes in the refrigerator. Season salad with salt and pepper, toss in the scallions then serve.
CORN DOG CASSEROLE
This is a very quick, easy and delicious recipe. I also serve it with mustard on the side.
Provided by Kathe
Categories Main Dish Recipes Casserole Recipes
Time 45m
Yield 12
Number Of Ingredients 10
Steps:
- In a medium skillet, saute celery and green onions in butter for 5 minutes. Place saute mixture in a large bowl; set aside.
- Slice hot dogs lengthwise into quarters, then cut into thirds. In same skillet, saute hot dogs for 5 minutes or until lightly browned. Add to celery/onion mixture and mix all together. Set aside 1 cup of mixture.
- Preheat oven to 400 degrees F (200 degrees C).
- In a large bowl combine the eggs, milk, sage and pepper. Add all but reserved 1 cup hot dog mixture. Stir in corn bread mix and 1 1/2 cups shredded cheese. Mix all together and spread mixture into a shallow 3 quart baking dish. Top with reserved 1 cup hot dog mixture and remaining 1/2 cup shredded cheese.
- Bake uncovered in preheated oven for 30 minutes, or until golden brown.
Nutrition Facts : Calories 453.9 calories, Carbohydrate 30.9 g, Cholesterol 87.7 mg, Fat 29.2 g, Fiber 0.9 g, Protein 16.9 g, SaturatedFat 12.8 g, Sodium 1445.9 mg, Sugar 6.3 g
BAKED CORN DOGS
This recipe for baked corn dogs uses chicken sausage, a new and improved take on a state-fair snack. Serve with Speedy "Baked" Beans and Tangy Coleslaw.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 35m
Number Of Ingredients 10
Steps:
- 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 teaspoon salt, and 1/4 teaspoon pepper. Make a well in center; add milk, eggs, and oil. Mix just until combined.
- Insert an 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 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.
CORN DOG DRESSING BAKE
This is one of those recipes that came from one of those days the boys and I decided to play in the kitchen. Two dishes that we love involving cornbread are corn dogs and good ole southern cornbread dressing. So we asked ourselves... Why not combine the two? That's just what we did. It turned out better than I could have hoped!! In 2 hours I made 2 pans because everyone wanted seconds and thirds! This casserole is savory yet slightly sweet. It is cheesy and meaty. In one word... Perfect!
Provided by DanaClover
Categories Savory Pies
Time 45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F.
- In a skillet, combine celery, onions and butter. Saute for 5 minutes. Pour into a large bowl.
- Cut the hot dogs into fourths lengthwise. Then cut each hot dog strip into 4 pieces.
- Pour hot dog pieces into the same skillet you used for the celery/onion mixture, saute hot dog pieces for 5 min or until lightly browned.
- Add the browned hot dog pieces into the celery/onion mixture bowl.
- In another large bowl, combine; eggs, milk, sugar, sage, and pepper.
- Add 1/2 of the hot dog /celery mixture and 1 1/2 cups of the shredded cheddar cheese, into the milk mixture. Stir in the corn bread mix.
- Spread the mixture into a 13x9 backing dish.
- Top with the remaining half of the hot dog/celery mix. Sprinkle remaining 1/2 cup of cheese over the top.
- Bake, uncovered, at 400°F for approx 35 minutes, or until a knife inserted in the center comes out clean.
- Enjoy!
- **If your kids are gonna freak at the sight of celery, leave it out and add a shake or two of celery salt.
- Some of my kids like this with mustard or ketchup.
Nutrition Facts : Calories 1223.7, Fat 89.8, SaturatedFat 37.7, Cholesterol 212, Sodium 3338.2, Carbohydrate 62.3, Fiber 4.5, Sugar 27.4, Protein 40.2
KOREAN-INSPIRED CORN DOGS WITH BOOM BOOM SAUCE
I went out on a date night with my husband to Koreatown in Manhattan on 32nd Street and we had Korean corn dogs for dinner. Once we ate them, I knew I had to recreate them for myself, but make them into a bite-sized treat!
Provided by Katie Lee Biegel
Categories appetizer
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Fill a large Dutch oven halfway with canola oil. Heat to 325 degrees F over medium heat. Place a wire rack in a rimmed baking sheet. Preheat the oven to 200 degrees F.
- While the oil is heating, halve the hot dogs crosswise and skewer each one lengthwise with a takeout chopstick, thick skewer or ice-pop stick. Arrange them in a single layer on a plate and place in the freezer until cold but not frozen, 10 to 15 minutes.
- Mix together the milk, brown sugar and egg in a large bowl with a rubber spatula. Add the all-purpose flour, rice flour, baking powder and salt and stir until combined and smooth. The batter should be thicker than a pancake batter, but you should be able to wrap it around the dogs easily. Add another tablespoon or two of water if the mixture gets too thick. Place the panko and sweet potato fries, if using, in separate wide shallow bowls or baking dishes.
- To make the regular dogs (without the sweet potatoes), dip the hot dogs one at a time in the batter, making sure the entire dog is coated. Roll the battered dog in the panko, then drop it in the hot oil. You can fry 4 to 5 at a time. Fry until deep golden brown, 3 to 5 minutes, then remove with a slotted spoon to the rack-lined baking sheet. Place the baking sheet in the oven to keep the dogs warm and repeat with the remaining hot dogs, allowing the oil to return to 325 degrees F before frying the next batch.
- Or, to make the sweet potato dogs, dip the hot dogs one at a time in the batter, then roll in the sweet potato mixture, firmly pressing on any loose potatoes. Fry until the potatoes and batter are deep golden brown, 4 to 5 minutes, then remove with a slotted spoon to the rack-lined baking sheet. Place the baking sheet in the oven to keep the dogs warm and repeat with the remaining hot dogs, allowing the oil to return to 325 degrees F before frying the next batch.
- When ready to serve, sprinkle with the granulated sugar if desired and drizzle with the Boom Boom Sauce and ketchup or mustard, if using. Serve warm.
- Mix the mayonnaise, sweet chili sauce, sriracha and garlic salt together in a medium bowl. Transfer into a squeeze bottle (if desired). Refrigerate until ready to use.
CORN DOG CASSEROLE
Reminiscent of traditional corn dogs, this fun main dish really hits the spot on fall days. It's perfect for the football parties my husband and I often host. It tastes especially good right from the oven. -Marcy Suzanne Olipane, Belleville, Illinois
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- In a small skillet, saute celery in butter 5 minutes. Add onions; saute until vegetables are tender, 5 minutes longer. Place in a large bowl; set aside. , Preheat oven to 400°. Cut hot dogs into 1/2-inch slices. In the same skillet, saute hot dogs until lightly browned, about 5 minutes; add to vegetables. Reserve 1 cup. , In a large bowl, whisk eggs, milk, sage and pepper. Add remaining hot dog mixture. Stir in cornbread mixes. Add 1-1/2 cups cheese. Spread into a shallow 3-qt. or 13x9-in. baking dish. Top with reserved hot dog mixture and remaining cheese. , Bake, uncovered, until golden brown, about 30 minutes.
Nutrition Facts : Calories 578 calories, Fat 38g fat (16g saturated fat), Cholesterol 108mg cholesterol, Sodium 1307mg sodium, Carbohydrate 40g carbohydrate (13g sugars, Fiber 4g fiber), Protein 19g protein.
CORN DOGS (BAKED)
I got this recipe in an email recipe newsletter. These are a healthier version of regular corn dogs because they are baked instead of deep fried. I use the thick wieners, the ones they sell in the summertime for roasting over a campfire. I have also used leftover cooked sausage which was really yummy.
Provided by queenbeatrice
Categories Lunch/Snacks
Time 45m
Yield 4 dogs, 4 serving(s)
Number Of Ingredients 10
Steps:
- 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 teaspoon salt, and 1/4 teaspoon pepper.
- Make a well in center; add milk, eggs, and oil. Mix just until combined.
- Insert a stick (I use Popsicle sticks) into one end of each wiener, leaving enough out to hold on to without burning skin.
- Dust with flour; tap off excess.
- Using handle, rotate each sausage over bowl as you spoon batter to coat evenly.
- Place on 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 dipping sauce of choice.
CHEESY CORN DOG BAKE
It's midway fare without the stick: hot dogs nestled in moist cornbread with the added attraction of cheese. Everyone's a winner.
Provided by My Food and Family
Categories Recipes
Time 40m
Yield Makes 6 servings.
Number Of Ingredients 4
Steps:
- Heat oven to 400ºF.
- Prepare muffin batter as directed on package. Stir in corn.
- Pour into 8-inch square pan sprayed with cooking spray; top with wieners.
- Bake 20 to 25 min. or until cornbread is golden brown. Top with cheese; cover. Let stand 5 min. or until melted.
Nutrition Facts : Calories 380, Fat 20 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 80 mg, Sodium 900 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 11 g
OVEN CORN DOGS
I love corn dogs but not the oil they are fried in. So get out your cast iron skillet and try this baked one. I found it on Foodnetwork site for The Emeril Live Show from Emeril Lagasse. This was on his "There's A Chef In My Soup" Episode. Mermaidmagic has posted the Baby Bam recipe # 104844
Provided by Charlotte J
Categories Quick Breads
Time 28m
Yield 7 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F and make sure the oven rack is in the center position.
- Lightly grease the corn-shaped wells of the cast iron pan with 1 tablespoon of the vegetable oil.
- Place the pan in the oven to preheat (pan should heat in the oven at least 15 minutes).
- While the pan is heating, combine the remaining 2 tablespoons of vegetable oil, cornmeal, flour, baking powder, Baby Bam, salt, buttermilk, egg, and cheddar in a mixing bowl and stir with a fork until just combined.
- Carefully remove the hot pan from the oven and spoon about 3 tablespoons of the batter into each well. (This will use up only half of the batter.).
- Lay 2 cocktail sausages down the center of each well.
- Spoon the remaining batter into each well, dividing evenly between the wells, completely covering the sausages.
- Bake until golden brown, about 18 minutes.
- Remove pan from the oven and let sit for 3 to 5 minutes before turning the muffins out of the pan.
- Serve hot, with desired condiments for dipping.
CORN DOG BAKE
Add a state-fair favorite to your dinnertime menu with this Corn Dog Bake recipe. Corn Dog Bake is the favorite stick-based food reimagined as a casserole-and without deep-fat frying!
Provided by My Food and Family
Categories Home
Time 30m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat oven to 400°F.
- Whisk egg and milk in medium bowl until blended. Add muffin mix; stir just until blended. Stir in frank slices and chiles.
- Pour into 8-inch square pan sprayed with cooking spray.
- Bake 20 to 25 min. or until toothpick inserted in center comes out clean. About 5 min. before cornbread is done, cook gravy in saucepan on medium-low heat until heated through, stirring occasionally.
- Cut cornbread into 6 pieces. Serve topped with gravy.
Nutrition Facts : Calories 300, Fat 14 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 950 mg, Carbohydrate 35 g, Fiber 1 g, Sugar 10 g, Protein 8 g
RONS BAKED CORN DOGS
My husband came up with this gluten-free recipe in order to satisfy his craving for corn dogs, my wish to go gluten-free, and to save having to break out the deep fat fryer. He didn't use the beef hot dogs. He made ours with smoked Italian sausage. When he made this recipe, he made them in mini-casserole pans although it could easily be adapted for a single large shallow casserole pan, depending on the size of your hot dogs or sausages. I told him this is so delicious he owed this recipe to the world!
Provided by mersaydees
Categories Lunch/Snacks
Time 50m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees Fahrenheit.
- Grease eight mini-loaf pans and set aside.
- Whisk dry ingredients together in medium or large bowl.
- Stir in the remaining ingredients except for the hot dogs.
- Pour a half inch of batter into each mini loaf pan.
- Place a hot dog on top of the batter in each pan.
- Distribute remaining batter over the hot dogs so that the hot dogs are surrounded by batter.
- Bake in preheated oven for thirty minutes or until done. Based on your baking pans, you'll need to check for doneness sooner or later.
- Note: the dough just over the hot dogs is the last to cook so that's where you can test for doneness.
Nutrition Facts : Calories 329.7, Fat 20.6, SaturatedFat 9, Cholesterol 87, Sodium 791.4, Carbohydrate 23.3, Fiber 2, Sugar 5.7, Protein 14
CORN DOG BITES
A faster, easier version of a corn dog. Very kid-friendly! Serve with ketchup and mustard!
Provided by cyndib
Categories Bread Quick Bread Recipes Muffin Recipes Savory Muffin Recipes
Time 30m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Spray 2 24-cup mini-muffin pans with cooking spray.
- Cut hot dogs into 4 pieces crosswise and cut each piece lengthwise to make 8 pieces per hot dog.
- Whisk flour, corn meal, sugar, baking powder, and salt in a bowl; stir in milk, egg, and vegetable oil to make a smooth batter. Stir chopped hot dogs into batter and spoon the mixture into prepared mini muffin cups.
- Bake in the preheated oven until the corn muffins are lightly browned and set in the center, about 8 minutes.
Nutrition Facts : Calories 434.4 calories, Carbohydrate 41.5 g, Cholesterol 55.4 mg, Fat 25 g, Fiber 0.7 g, Protein 10.6 g, SaturatedFat 8.2 g, Sodium 1072.7 mg, Sugar 16 g
OVEN BAKED CORN DOGS
I saw this on a video from Rachael Ray. It looks so good and should be much more healthier for you being baked and not deep fried! To make these a "Chili Corn Dog", add 1 tablespoon chili powder, 1/2 tsp cumin, 2 chopped scallions, and a couple of drops of hot sauce.
Provided by LDSMom128
Categories Kid Friendly
Time 45m
Yield 10 Corn Dogs, 4 serving(s)
Number Of Ingredients 6
Steps:
- In a large bowl, combine the corn muffin mix, melted butter, eggs, and the salt. Whisk the mix well until smooth and combined.
- Dip the hot dogs into the batter and cover a good amount of batter around the hot dog. Lay them onto a large baking sheet. Bake at 375 degrees for about 25 minutes or the batter is golden brown.
- If desired, stick a wooden skewer in one end of the corn dog to help feel like eating it off the stick! Enjoy!
Nutrition Facts : Calories 1032.5, Fat 63.9, SaturatedFat 26.4, Cholesterol 208.8, Sodium 2841.8, Carbohydrate 87.1, Fiber 7.4, Sugar 27.1, Protein 26.4
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