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Baked Corn Dogs

Baked corn dogs, a new and improved take on a state-fair snack, put fast, fun food at your fingertips. Be sure to buy ice-pop sticks if you don't have them on hand. Serve with Speedy "Baked" Beans and Tangy Coleslaw.

  • Prep:
  • Total Time:
  • Servings: 4
  • Yield: Serves 4
Baked Corn Dogs

Source: Everyday Food, January 2007


  • 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)


  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 (19)

  • 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..

  • 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.

  • 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.

  • 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?

  • 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?

  • 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.

  • raggedysam 24 Sep, 2008

    Oh these were so good! I substituted the chicken sausage for cheddar wurst, and they were DELICIOUS.

  • 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

  • cdpoteet 12 Sep, 2008

    The "Turkey with Cheddar" sausage was hot

  • 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

  • blmcmp 20 Aug, 2008

    I've made these as "corn dog muffins": line muffin tin with cupcake liners, fill 2/3-full with batter, insert 1-inch cut pieces of hot dog or sausage into batter, bake for approx. 20-25 minutes. Kids of all ages love 'em just as much!

  • danishazana 2 Jul, 2008

    i looks so delicious. i hope i can make it myself soon...

  • ashley072 4 Jun, 2008

    I made these for my family and everyone really liked them! I also used all-beef hot dogs. I agree that they could have had a little more flavor, though. Maybe I'll experiment and tweak them next time. Definitely will make them again though.

  • cupcakecoma 21 May, 2008

    The batter on these turned out really dry and bland. I'm going to try and tweak the recipe.

  • seymoure 20 May, 2008

    Can you do these with vegetarian hotdogs?

  • CourtneyFFox 22 Feb, 2008

    These turned out really good. I used beef sausages instead of chicken.

  • smithkr 29 Jan, 2008

    I use all beef hot dogs instead and my daughter loves it. I've made these twice. They're almost as good as Fletchers! Don't forget to soak the sticks to prevent them from burning.

  • Aliyah 28 Jan, 2008

    I can't wait to try it. I prefer bake than fry things, since I got a very bad burn frying something, I am glad we can have this option now. I am not scare of the looking aspect. Some times we just have to decide between delicious or nutritious.

  • sewingpatti 23 Jan, 2008

    What didn't you like? You said it was the grossest looking but how did it taste?
    I find that looks are not always as important as the taste. If you like corn dogs
    then I don't think it should matter. I will have to try them I do like corn dogs? Why not try another type of smoked sausage it might make a difference.

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