When I think of corn dogs, I think of Summer and of being a kid. I think of how much of a novelty it was to get this hot dog, on a stick, coated in…well…something. Don’t get me wrong, I like traditional corn dogs and every once in a while if I have the chance I’ll eat one. But, what I’m not a big fan of is how they’re made. I don’t like that they’re fried in all that grease, and I don’t like that you’re eating a questionable batter filled with who knows what.
So, when I found this awesome baked corn dog recipe in Food Network Magazine awhile ago I was really excited. I tried it out for a picnic and it was great. Now, you’re probably asking why in the heck I’m blogging about this now, you know, in October. Well, this sounded better than pork chops the other night so I made some and, lucky for you, I documented it as I went along!
Baked Corn Dogs
**Note, I am giving you the same recipe as appeared in Food Network Magazine and as shared in the link above. However, the photos included in this post was a double recipe (I froze the other half.)
Also, unlike the recipe included above, I leave the hot dogs whole and do not cut them in half first. They are easier to roll this way. If you want, it is easy to cut them in half after they are baked if you’re serving them at a party. Or leave them whole if you’re having them for lunch/dinner.
1 recipe makes: 8 corn dogs (you may have a little bit of dough left over)
Ingredients:
- 1 cup reduced-fat milk
- 1 package active dry yeast
- 2 tablespoons olive oil, plus more for greasing
- 2 tablespoons light brown sugar, packed
- 1 cup fine yellow cornmeal
- 1 and 1/4 cups all purpose flour, plus more for kneading
- 1 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon paprika or cayenne pepper
- 8 bun length hot dogs
- 1 large egg, beaten
Equipment:
- 2 Large Mixing bowls, one for mixing and one for rising
- Wooden spoon
- Spatula
- Small saucepan
- 1 large baking sheet
- Basting brush
- Silicon/plastic pastry sheet for kneading (optional — you could also use saran wrap or wax paper)
Instructions:
1. Warm the milk in a saucepan to approximately 110 degrees Fahrenheit. If you have a cooking thermometer, use it. If not, guesstimate.
2. Once the milk has reached 110 degrees, remove the milk from the saucepan and pour it in one of the mixing bowls.
3. To the warmed milk, add the package of yeast. Sprinkle it evenly over the milk. Let the yeast soften for 2 minutes.
4. After letting the yeast soften for 2 minutes, add the olive oil, brown sugar, and cornmeal.
5. Stir the milk, cornmeal, oil, yeast, and brown sugar mixture thoroughly.
6. Next, add the flour, baking soda, salt, and paprika.
(I used Paprika, but the original recipe also suggests using cayenne pepper.)
7. Thoroughly blend the mixture until all ingredients are incorporated.
8. Now you’re ready to knead! Unfortunately, this is the hard part. One downside of this recipe is that the dough, prior to kneading is very sticky. It is manageable, but To do this you have two options:
Option 1. Remove the dough from the bowl and place it on a flour-coated pastry sheet (or on wax paper/saran wrap). Again, the dough is very, very sticky. You will need to add flour to it until it loses most of its stickiness and you can knead it and form it into a smooth ball.
Option 2. I highly suggest this. Make the recipe in a larger bowl than you think you’ll need. Then, instead of taking the dough out of the bowl, simply knead it in the bowl. Keep adding flour and keep kneading the dough until it is smooth. This really is much easier than option 1. It’s much less messy and uses less equipment!
9. Place the kneaded dough into the second mixing bowl. Before placing the dough in the new bowl, grease the sides of the bowl with olive oil.
When you’ve kneaded the dough it will look like this!
10. Cover the bowl of dough with saran wrap and place it in a warm, dry place. Let the dough rise for 45 minutes to 1 hour, or until it has doubled in size.
11. Spray your baking sheet with non-stick cooking spray and remove the hot dogs from the package.
12. Place a sheet of saran wrap or wax paper down on whatever surface you will use to roll the dough and wrap it around the hot dogs. Using flour is not necessary, unless your dough is still overly sticky. I actually sprayed a little non-stick cooking spray on my piece of saran wrap and it worked just fine.
13. Taking small pieces of dough from the bowl, use the palms of your hands to roll the dough into long “snake-like” pieces. In order to wrap the entire hot dog, you will likely need more than 1 “snake” of dough.
14. Begin wrapping the dough around each hot dog, pressing it down lightly as you spiral the dough around the hot dog.
Note: The thinner your dough “snake” is, the more compact the corn dog will be after it is baked. If you use thicker pieces of dough, the corn dog will puff up considerably while baking.
15. Place the wrapped hot dogs on the baking sheet. Take the beaten egg and egg wash each corn dog.
16. Bake the corn dogs at 400 degrees Fahrenheit for 15-18 minutes or until they are a light golden brown.
Pair with the condiment of your choice and serve!
Enjoy!
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Tags: baked corn dogs, corn dog recipes, cornmeal recipes, fair food, fair food at home, food network magazine, food network recipes, healthy corn dogs, homemade corn dogs, hotdog recipes, light corn dog recipes, recipes using yeast
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