Ingredients
- 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
Instructions
- 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.
Notes
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.