Baked Corn Dogs Recipe
1 1/2 Cups all purpose flour
2/3 cup yellow corn meal
2 teaspoons baking powder
2 teaspoons sugar
coarse salt and pepper
2/3 cup of milk
2 large eggs, lightly beaten
2 teaspoons vegetable oil
4 precooked smoked chicken sausages
ketchup and mustard for serving
Preheat oven to 375. Line a baking sheet with parchment paper. In a medium bowl whisk together flour, cornmeal, baking powder, sugar, 1/2 teaspoon of coarse salt, 1/4 teaspoon pepper. Make a well in the center. Add milk, eggs and oil. Mix just until combined. Insert a popsicle stick into one end of each sausage. Dust with flour. Tap off excess. Using handle rotate each sausage over bowl while spooning on batter. Coat evenly. Place on sheet, bake five minutes. Using a spatula reapply any batter that may have slipped off. Bake until, golden, another 20 minutes.
I just used jumbo hot dogs for these rather than smoked chicken sausages.
The batter was pretty thick, and I couldn’t really spoon it on like the recipe said. I had to press it on. I think I will add more milk next time. On the up side I didn’t have any batter slip off in the oven that had to be spooned back on after the first five minutes.
The Baked Corn Dogs came out golden and crunchy with a sweet cornbread taste. The crust was a little dry, something the additional milk should fix. They were a hit with my three year old son, and my husband and I liked them as well. They are certainly more difficult to make than the frozen store-bought variety, but worth the effort.
When I was growing up in a small north-central Texas town, I enjoyed the corndogs (named superdogs in our town) sold at a small, mom-and-pop fast food establishment, which bore its name, “The Superdog.” I have never found any corn dog that tasted as good. I am trying to replicate that recipe and you have come very close. I believe that the most important difference is in the batter. Superdog batter contains 1 part pancake mix to two parts flour, then add your favorite ingredients. Try it and you’ll like it.