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Baked Corn Dogs

138

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.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, January/February 2007

Ingredients

  • 1 1/2 cups all-purpose flour (spooned and leveled), plus more for dusting sausages
  • 2/3 cup yellow cornmeal
  • 2 teaspoons baking powder
  • 2 teaspoons sugar
  • Coarse salt and ground pepper
  • 2/3 cup milk
  • 2 large eggs, lightly beaten
  • 2 teaspoons vegetable oil
  • 4 precooked smoked chicken sausages (13 ounces total)
  • Ketchup and mustard, for serving (optional)

Directions

  1. 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.

  2. 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.

Reviews Add a comment

  • wbnesh
    30 JUL, 2012
    The first one ever from MS recipes that i didnt like, it was very dry and bland.. i wished i put more sugar in it. it was a little messy getting the batter on the dogs but got stuck fast and stayed on and didnt need to fix it after 5 min.. but i dont think i will do it again..
    Reply
  • Ditzyleopard
    8 SEP, 2011
    I was a little disappointed in this one. It looked great and sounded like a good fun lunch idea that was better than fried corn dogs, bot the batter was so runny it didn't even stay on the dog. I even cut a bit of the milk out after hearing the other comments. Maybe I'll try something else again soon- I was thinking of chilling the batter next time, or freezing the dogs.
    Reply
  • bloveinchrist
    31 JUL, 2011
    Found the batter too sticky to put on the dogs very well, was big mess but once got a layer on, it stayed put.. More like a corn muffin over a hotdog than a corn dog, little cakey. Added more sugar because like batter a bit sweet, but 3+ tsp was needed. Also added more flour but then the batter wouldn't stick to the dog & made a weird coating. Still on the search for a great recipe, but might try this one again.
    Reply
  • RRebutoc
    8 AUG, 2009
    Can anyone tell me what the consistency of the batter is suppose to be? I live in a very dry climate and I can't get the batter to stick to the sausage. Should I add more milk, oil or another liquid to help?
    Reply
  • RRebutoc
    8 AUG, 2009
    Can anyone tell me what the consistency of the batter is suppose to be? I live in a very dry climate and I can't get the batter to stick to the sausage. Should I add more milk or oil to help?
    Reply
  • MountainberryButterfly
    29 JAN, 2009
    cupcakecoma...I always add a bit of cayenne pepper to my cornbread. I did the same with these and it was great.
    Reply
  • raggedysam
    24 SEP, 2008
    Oh these were so good! I substituted the chicken sausage for cheddar wurst, and they were DELICIOUS.
    Reply
  • cdpoteet
    12 SEP, 2008
    Sorry about my comments which get cut off..I was trying to tell you how good these were using this sausage since they are juicy with the cheddar cheese melted inside...even better than state fair corn dogs. Also, I sprayed my foiled covered sheet and the "dogs" with butter flavored spray
    Reply
  • cdpoteet
    12 SEP, 2008
    The "Turkey with Cheddar" sausage was hot
    Reply
  • cdpoteet
    12 SEP, 2008
    I think the secret to this recipe is using a good favored sausage. I used Johnsonville Smoked "Turkey with Cheddar" cheese sausage which turned out perfect for this recipe. By the time the cornbread was cooked...the sausage was hot
    Reply