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Baked Corn Dogs

Baked Corn Dogs
Total Time: 
1 hr 30 mins

About Recipe

Corn dogs are hot dog sausages that are coated in the thick layer of the cornmeal batter and then deep fried in the oil, although there are some which are baked too. Some early versions of the corn dog has no stick with them but now the corn dogs are usually served on wooden sticks. They are served as the fast food or street food nowadays. Some of the restaurateurs or vendors dip and fry the corn dogs right before they serve. They are also available and easily found in almost every supermarket in the Northern American region as a frozen food that could be heated and then served. You can also microwave the frozen premade corn dogs but keep in mind that the coating of the corn bread will lack the texture. They may be eaten with variety of the condiments like mustard, mayonnaise, relish and ketchup or just plain. Both corn dog nuggets and vegetarian corn dogs are made as the meatless alternatives by most of the companies that make the veggie dogs.


  • 1 cup reduced-fat milk
  • 1 package active dry yeast
  • 2 tablespoons extra-virgin olive oil, plus more for greasing
  • 2 tablespoons packed light brown sugar
  • 1 cup fine yellow cornmeal
  • 1 1/4 cups all-purpose flour, plus more for dusting and kneading
  • 1 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon cayenne pepper or paprika
  • 9 reduced-fat hot dogs, halved crosswise
  • 1 large egg, beaten
  • 1 tablespoon black sesame seeds (optional)


Warm the milk to about 110 degrees in a saucepan; pour into a medium bowl. Sprinkle in the yeast and let soften for about 2 minutes. Stir in the olive oil, brown sugar and cornmeal with a wooden spoon. Add the flour, salt, baking soda and cayenne pepper; stir to make a sticky dough. Turn the dough out onto a lightly floured surface and knead, adding more flour if needed, until smooth but still slightly tacky, about 5 minutes. Shape the dough into a ball, place in a lightly oiled bowl and cover with plastic wrap. Let rise in a warm spot until doubled in size, 45 minutes to 1 hour. Meanwhile, insert a wooden stick or small skewer into each hot dog half, about 1 inch deep; set aside. Preheat the oven to 450 degrees and lightly oil a large baking sheet. Turn the dough out onto a lightly floured surface; divide into 18 pieces. With your palms, roll each piece into a 10-inch length. Wrap each piece around a hot dog half, tucking and pressing the edges to seal; place on the baking sheet. Brush the dough-wrapped dogs with the beaten egg; sprinkle with sesame seeds, if desired. Bake until golden, 15 minutes.

Recipe End Notes

The corn dog bites can be fried and baked as well. The baked ones provide a healthier option for the health. This dish is great for the parties for kids, the superbowl parties, regular lunch for kids or a fun snack in the evenings. For the vegan version, you can substitute egg for the egg replacement and try using the dairy-free vegetable dogs for hot dogs. The per serving of 2 reduced beef fat corn dogs include:
  • Calories- 265
  • Cholesterol- 27mg
  • Saturated fat- 4g
  • Poly fat- 0.5g
  • Mono fat- 2.5g
  • Sodium- 825mg
  • Fiber- 3g
  • Carbohydrate- 31g
  • Protein- 10g
Once the baked corn dogs are served and eaten, you can let the left over come to the room temperature and then put them in plastic freezer bags. You can freeze them for up to three months.