Ingrédients pour Baked Corn Dogs
- 1/3 cup yellow cornmeal + 1 teaspoon
- 10 wooden popsicle sticks
- 10 franks
- 2 tablespoons skim milk
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup warm water (plus more, if needed)
- 2 tablespoons vegetable oil
- nonstick cooking spray, for greasing pan
- mustard, for serving
- ketchup, for serving
- relish, for serving
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Comment préparer Baked Corn Dogs
- Preheat oven to 350°F (175°C).
- Lightly grease a baking sheet with nonstick cooking spray.
- Sprinkle the baking sheet evenly with 1 teaspoon of cornmeal. Set aside.
- In a medium mixing bowl, whisk together 2 cups all-purpose flour, 1/3 cup cornmeal, 2 tablespoons sugar, 2 teaspoons baking powder, and 1 teaspoon salt.
- Add 1 cup of water and 2 tablespoons of vegetable oil to the dry ingredients.
- Stir until a dough forms and pulls away from the sides of the bowl. Add more water, 1 tablespoon at a time, if needed to reach desired consistency.
- Turn the dough out onto a lightly floured surface and knead for 3-5 minutes, until smooth and elastic.
- Cover the dough with a bowl and let it rest for 10 minutes.
- Insert a wooden stick halfway into the end of each hot dog.
- Divide the dough into 10 equal pieces.
- Roll one piece of dough into a 5 x 3-inch rectangle.
- Wrap the rectangle around a hot dog, pressing the edges tightly to seal.
- Place the corn dog seam-side down on the prepared baking sheet.
- Repeat with the remaining dough and hot dogs.
- Brush the tops and sides of the corn dogs evenly with 2 tablespoons of milk.
- Bake for 30-35 minutes, or until golden brown and cooked through.
- Serve immediately with your favorite toppings like mustard, ketchup, and relish.
Nutrition Information (Approximate per serving)
Sodium
63 g
Sugar
53g
Fat
69g
Carbs
22g
