“Oven-Roasted Etc. - Meals For Life, From the Kitchens of Healthy Choice Foods, c. 1996.”
READY IN:
1hr 5mins
SERVES:
4-5
YIELD:
10 corn dogs
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 350*F. Spray baking sheet with nonstick vegetable cooking spray. Sprinkle evenly with 1 teaspoon cornmeal. Set aside.
  2. Combine flour, 1/3 cup cornmeal, the sugar, baking powder and salt in medium mixing bowl. Add water and oil. Stir until dough pulls away from side of bowl. Turn dough out onto lightly floured surface. Knead for 3 to 5 minutes, or until smooth and elastic. Cover dough with bowl. Let rest for 10 minutes.
  3. Insert 1 wooden stick halfway into end of each frank. Set aside. Divide dough, equally, into 10 pieces. (Cover pieces with plastic wrap to prevent them from drying out).
  4. Roll 1 piece dough into 5 x 3-inch rectangle. Wrap rectangle around 1 frank, pressing edges tightly to seal. Place prepared corn dog seam-side-down on prepared baking sheet. Repeat with remaining dough and franks. (Cover prepared corn dogs with plastic wrap to prevent them from drying out).
  5. Brush tops and sides of corn dogs evenly with milk. Bake for 30 to 35 minutes, or until golden brown. (Corn dogs may split on one side). Serve with mustard, catsup and relish, if desired.

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