Healthy Homemade Baked Corn Dogs Recipe
Easy Homemade Baked Corn Dogs
So, my extremely picky child recently decided that he liked corn dogs. Hooray! One more thing to add the small list of things that he may possibly eat.
I don’t really like the frozen corn dogs they sell at the store, so I quickly started looking for a healthier and cheaper option. Then my Clean Eating magazine* arrived. To my delight, there was a homemade baked corn dog recipe inside! Perfect!
By making them at home, I like that I can choose the kind of hot dogs I use, the ingredients are more wholesome, and they are not fried so they’re much healthier. It’s also kind of fun making your own corn dogs at home!
Ingredients & Supplies
I only use all beef hot dogs when I cook at home and you can totally taste the difference so I was excited to try them in my corn dogs! Even though the recipe looks a little on the long side, I promise that it is still pretty easy to make them and really doesn’t take very long either.
My next quest was to find corn dog sticks. I was having a tough time, and then I found a pack of 100 6-inch bamboo skewers on Amazon. Oh yeah! I was so incredibly excited to try these that I may have startled my delivery man with my excited squeals when I saw him pull up.
Making & Freezing the Homemade Corn Dogs
After getting all of my ingredients and supplies ready, I immediately got to work putting this yummy baked corn dog recipe together and let me tell you it does not disappoint. Seriously, I am not sure who is happier about finding this delicious and much healthier option, me or the kids!
The best part? You can make these and freeze them! All you have to do is completely assemble them ahead of time and then allow the batch to come to room temperature. Once they have reached room temperature then you can just put them in a plastic freezer bag until you are ready to use and they will keep for up to three months!
When you make these homemade corn dogs, you can either serve them plain or with your favorite dip. I like a simple ketchup or mustard dip. Enjoy!
More Snack Recipes:
- Healthy No-Bake Energy Bites Recipe
- Simple Homemade Cheez-Its Recipe
- Little Caesar’s Crazy Bread Copycat Recipe
- Keto Taco Bites Recipe
- Cheesy Zucchini Bites Recipe
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Healthy Homemade Baked Corn Dogs Recipe
- 1 1/2 c cornmeal (keep it clean with stone-ground whole-grain)
- 1 1/2 c white whole-wheat flour, plus 1/3 c
- 3 Tbsp organic evaporated cane juice (or granulated sugar)
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp onion powder
- 1/2 tsp ground cayenne pepper
- 4 Tbsp unsalted butter, frozen
- 1 c low-fat buttermilk
- 10 hot dogs (keep it clean with all-natural uncured nitrite-free beef)
- 2 large egg whites
- 10 wooden skewers, soaked in water for 30 mins
- In a large bowl, whisk cornmeal, 1 1/2 c flour, sugar, baking powder, baking soda, onion powder, and cayenne.
- With the large holes of a box grater, shred butter over top of flour mixture, stopping 2 or 3 times to toss flour over the butter to prevent clumping.
- Stir until combined, breaking up any large clumps.
- Add buttermilk and stir until just moistened.
- Turn dough onto a lightly floured surface and knead briefly with floured hands just until dough forms a ball.
- Divide into 2 equal pieces and press each into a thick disk.
- Wrap each loosely in plastic wrap or parchment and freeze for 10 minutes. Note: Do not freeze for longer, or dough will be too stiff to roll.
- Preheat oven to 400.
- Pat the hot dogs dry with paper towel and stick a skewer into each, about 2-3 inches.
- On a large plate, add remaining 1/3 c flour.
- In a wide, shallow bowl (I use a pie plate), lightly beat egg whites.
- Remove 1 disk of dough from freezer and transfer to a lightly floured surface.
- Roll into a 13-in-wide oval, only a scant 1/4 inch thick.
- Cut into about 4 strips that will wrap around the hot dogs, about 3 1/4 inches wide depending on the size of the hot dogs.
- Dip a hot dog in flour, shaking off excess, then dip in egg whites.
- Wrap with dough, gently pushing the seam together to seal.
- Pinch off excess dough from ends to completely cover the tip and leave a scant 1/4 inch of hot dog exposed at the skewer end.
- Place on a parchment-lined (or use a silicone baking mat) baking sheet (leave 1-2 inches between the corn dogs).
- Repeat with remaining dough strips and 3 hot dogs.
- Wrap excess dough scraps and return them to freezer.
- Repeat the process with remaining disk of dough and 4 hot dogs.
- Knead dough scraps just to combine, without over-working the dough.
- Roll out and cut into 2 strips.
- Wrap the remaining 2 hot dogs.
- Bake until bottoms are golden brown and dough is cooked through, 14-16 minutes.
If you would like to try subbing honey for the sugar, do not add the sugar and instead add 2 1/2 Tbsp honey when you stir in the buttermilk. Then adjust cooking temperature to 375.
Recipe Adapted From: Clean Eating (July '12)