I saw these homemade corn dogs on the recipe part of the Whole Foods website. I have to say, if there is one junk food my dear husband cannot get enough of, it is packaged, frozen, corn dogs. I understand their appeal, really I do, from my days back in the Midwest going to the annual county fair. But as a health-aware (I don’t want to say “health-conscious”) adult, I really can’t justify prepackaged, frozen corn dogs. So when I saw that Whole Foods had figured out a way to do them healthfully, I had to give it a try. If I could figure out corn dogs that I didn’t feel guilty eating, we’d be set for life.
Baked Corn Dogs
8 all-natural turkey or beef hot dogs*
1 1/4 cups cornbread/muffin mix
1/2 cup flour
1 egg, beaten
1/3 cup milk or soymilk
*I’ll bet you might even be able to use tofu or other vegetarian dogs if you wanted to.
Preheat oven to 425°F. Spray a large baking sheet with cooking spray; set aside. Thread each hot dog on to a wooden skewer, leaving about 2 inches extended from one end to act as the handle; set aside.
In a medium bowl, combine muffin mix, flour, egg, milk and butter to make a very thick batter. Moisten your hands with water then press about 1/4 cup of the batter around one of the hot dogs to cover it entirely. Transfer to prepared baking sheet as done then repeat process with remaining batter and hot dogs.
Bake until golden brown and batter is cooked through, about 15 minutes. Transfer to plates and serve with ketchup and mustard on the side.
Jim assembled the dogs because I could just not wrap my smaller hands around them. You have to keep your hands pretty well moistened, or else the corn mix sticks to your hands like cement. We made the recommended amount of corn mix but could only encase 7 dogs; the 8th was sacrificed with some ketchup, mustard, and dill relish for my next day’s lunch. We baked for the recommended time, a little under 15 minutes, but the corn mix lost all of its moisture. It crumbled upon eating, which sort of defeated the idea of replicating a corn dog. I think the next time I might need to use a bain-marie, or tent with a piece of tin foil, in order to help the corn dogs retain moisture during baking. They fared a little bit better upon microwave reheating under an overturned cereal bowl, which I think helped steam them and keep moisture in.
If you give these a try, let me know if you use a different technique and if you have any better luck.