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
Baked Corn Dogs

Source: Everyday Food, January 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.

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