Best 7 Corn Dogs Baked Recipes

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**Unveiling the Delightful World of Corn Dogs: A Culinary Journey Through Two Tempting Recipes**


Get ready to embark on a culinary adventure with the iconic corn dog, a beloved American treat that combines the irresistible flavors of hot dogs, cornmeal batter, and golden-brown fried perfection. In this article, we present not one, but two tantalizing recipes that cater to diverse preferences and skill levels, ensuring that everyone can relish the joys of homemade corn dogs.

For those seeking a healthier twist, our baked corn dog recipe offers a delightful alternative. This oven-baked version swaps out the traditional deep-frying method for a healthier approach, resulting in a crispy-on-the-outside, tender-on-the-inside corn dog that's guilt-free. But fear not, traditionalists, because we also have a classic fried corn dog recipe that delivers that irresistible crunch and flavor combination you crave.

Both recipes provide step-by-step instructions, ensuring that even novice cooks can create these carnival-style favorites in the comfort of their own kitchen. With a few simple ingredients and a bit of culinary magic, you'll be able to impress your friends and family with these homemade corn dogs, perfect for game days, parties, or a fun family meal. So, let's dive into the world of corn dogs and explore the delicious possibilities that await!

Here are our top 7 tried and tested recipes!

OVEN BAKED CORN DOGS



Oven Baked Corn Dogs image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 24m

Yield 4 servings

Number Of Ingredients 21

2 boxes corn muffin mix, 8 1/2 ounces each (recommended: Jiffy brand)
1 cup all-purpose flour
2 eggs
3/4 cup milk
1/2 stick butter, melted
1 tablespoon chili powder, eyeball it in your palm
2 teaspoons cumin, eyeball it
2 teaspoons cayenne pepper sauce (recommended: Tabasco or Frank's Red Hot
2 scallions, finely chopped
8 jumbo pork or beef franks
Sweet Relish Slaw Salad, recipe follows
1 bag reduced fat potato chips (recommended: Cape Cod brand or Terra brand Garlic and Onion flavor Yukon chips)
1 cup sweet pickle relish
1/4 cup cider vinegar, eyeball it
3 tablespoons vegetable oil, eyeball it
2 large cloves garlic, crushed
2 bay leaves, dried
3 whole cloves
1 pound shredded cabbage salad (slaw salad mix with carrots and red cabbage, available in produce department marked "Cole Slaw Mix" in 1 pound packages)
Salt and pepper
4 scallions, sliced

Steps:

  • Preheat oven to 425 degrees F.
  • In a shallow dish, combine muffin mix with flour, then stir in eggs, milk and melted butter. Season the mix with chili powder, cumin, cayenne and scallions. The batter will be a thick, sticky biscuit dough. Place a hot dog in the bowl of batter and swoosh it around to coat it. Remove coated dog to a nonstick cookie sheet and use your fingers to spread batter on any exposed dog spots. Don't coat it too thick, just shy of 1/2-inch should do the trick. If it's too thick it will just slide off the dog while it's baking, leaving the dog exposed. If that happens don't sweat it, they will still taste great. Repeat until all 8 are coated. Bake 12 to 15 minutes or until evenly deep brown all over.
  • Serve the oven baked corn dogs with your favorite hot dog condiments. Serve with Sweet Relish Slaw Salad and with some baked or reduced-fat chips alongside the dogs.
  • In the bottom of a medium, shallow bowl combine relish, vinegar, oil, garlic, bay and cloves. Let stand 5 minutes then fish out the garlic, bay and cloves. Add cabbage salad and toss, let stand 10 to 20 minutes in the refrigerator. Season salad with salt and pepper, toss in the scallions then serve.

BAKED CORN DOGS



Baked Corn Dogs image

This recipe for baked corn dogs uses chicken sausage, a new and improved take on a state-fair snack. Serve with Speedy "Baked" Beans and Tangy Coleslaw.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 35m

Number Of Ingredients 10

1 1/2 cups all-purpose flour (spooned and leveled), plus more for dusting sausages
2/3 cup yellow cornmeal
2 teaspoons baking powder
2 teaspoons sugar
Coarse salt and ground pepper
2/3 cup milk
2 large eggs, lightly beaten
2 teaspoons vegetable oil
4 precooked smoked chicken sausages (13 ounces total)
Ketchup and mustard, for serving (optional)

Steps:

  • Preheat oven to 375 degrees. Line a baking sheet with parchment paper; set aside. In a medium bowl, whisk together flour, cornmeal, baking powder, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Make a well in center; add milk, eggs, and oil. Mix just until combined.
  • Insert an ice-pop stick into one end of each sausage, leaving a 1 1/2-inch handle. Dust with flour; tap off excess. Using handle, rotate each sausage over bowl as you spoon batter to coat evenly. Place on sheet; bake 5 minutes. Remove from oven. Using a spatula, reapply batter that has slipped onto sheet. Return to oven; bake until golden, 20 minutes. Serve with ketchup and mustard, if desired.

BAKED MINI CORN DOGS



Baked Mini Corn Dogs image

Provided by Food Network Kitchen

Categories     appetizer

Time 1h30m

Yield 18 mini corn dogs

Number Of Ingredients 12

1 cup reduced-fat milk
1 package active dry yeast
2 tablespoons extra-virgin olive oil, plus more for greasing
2 tablespoons packed light brown sugar
1 cup fine yellow cornmeal
1 1/4 cups all-purpose flour, plus more for dusting and kneading
1 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon cayenne pepper or paprika
9 reduced-fat hot dogs, halved crosswise
1 large egg, beaten
1 tablespoon black sesame seeds (optional)

Steps:

  • Warm the milk to about 110 degrees in a saucepan; pour into a medium bowl. Sprinkle in the yeast and let soften for about 2 minutes. Stir in the olive oil, brown sugar and cornmeal with a wooden spoon. Add the flour, salt, baking soda and cayenne pepper; stir to make a sticky dough.
  • Turn the dough out onto a lightly floured surface and knead, adding more flour if needed, until smooth but still slightly tacky, about 5 minutes. Shape the dough into a ball, place in a lightly oiled bowl and cover with plastic wrap. Let rise in a warm spot until doubled in size, 45 minutes to 1 hour. Meanwhile, insert a wooden stick or small skewer into each hot dog half, about 1 inch deep; set aside.
  • Preheat the oven to 450 degrees and lightly oil a large baking sheet. Turn the dough out onto a lightly floured surface; divide into 18 pieces. With your palms, roll each piece into a 10-inch length. Wrap each piece around a hot dog half, tucking and pressing the edges to seal; place on the baking sheet.
  • Brush the dough-wrapped dogs with the beaten egg; sprinkle with sesame seeds, if desired. Bake until golden, 15 minutes.

Nutrition Facts : Calories 265, Fat 11 grams, SaturatedFat 4 grams, Cholesterol 27 milligrams, Sodium 825 milligrams, Carbohydrate 31 grams, Fiber 3 grams, Protein 10 grams

OVEN BAKED CORN DOGS (WEIGHT WATCHERS)



Oven Baked Corn Dogs (Weight Watchers) image

Enjoy corn dogs without the guilt of deep fried fat! These Baked Corn Dogs are 6 WW Points Plus each. This recipe makes 8 Corn Dogs This photo & recipe is adapted from tasteandtellblog.com

Provided by Hope Vaillancourt

Categories     Other Main Dishes

Time 30m

Number Of Ingredients 8

1 box (8.5oz) jiffy corn muffin mix
1/4 c egg beaters liquid egg substitute
3/4 c fat free milk
2 Tbsp land o lakes light butter spread, with canola oil, melted
1/2 Tbsp chili powder
1 tsp ground cumin
1 tsp frank's red hot sauce
8 low-fat hot dogs (turkey dogs that are 3 points each)

Steps:

  • 1. Preheat the oven to 400F. In a shallow dish, combine the corn muffin mix, egg, milk and butter. Stir in the chili powder, cumin and hot sauce.
  • 2. Put a skewer or Popsicle stick into each hot dog.Prepare the foil "boats" and place on a baking sheet. Place a hot dog in the bowlful of batter, swish it around to coat it, and place the dog in the boat. Repeat until all dogs are coated.
  • 3. Bake in the preheated oven for 12 minutes, or until evenly browned.

RONS BAKED CORN DOGS



Rons Baked Corn Dogs image

My husband came up with this gluten-free recipe in order to satisfy his craving for corn dogs, my wish to go gluten-free, and to save having to break out the deep fat fryer. He didn't use the beef hot dogs. He made ours with smoked Italian sausage. When he made this recipe, he made them in mini-casserole pans although it could easily be adapted for a single large shallow casserole pan, depending on the size of your hot dogs or sausages. I told him this is so delicious he owed this recipe to the world!

Provided by mersaydees

Categories     Lunch/Snacks

Time 50m

Yield 8 serving(s)

Number Of Ingredients 12

1 cup yellow cornmeal
1 cup gluten-free baking mix, Bisquick
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon cayenne pepper
2 tablespoons pickled jalapeno peppers, diced
1 1/2 cups buttermilk
2 large eggs
1 (8 1/2 ounce) can corn
1/3 cup onion, finely grated
1 cup cheddar cheese, shredded
8 beef hot dogs

Steps:

  • Preheat oven to 375 degrees Fahrenheit.
  • Grease eight mini-loaf pans and set aside.
  • Whisk dry ingredients together in medium or large bowl.
  • Stir in the remaining ingredients except for the hot dogs.
  • Pour a half inch of batter into each mini loaf pan.
  • Place a hot dog on top of the batter in each pan.
  • Distribute remaining batter over the hot dogs so that the hot dogs are surrounded by batter.
  • Bake in preheated oven for thirty minutes or until done. Based on your baking pans, you'll need to check for doneness sooner or later.
  • Note: the dough just over the hot dogs is the last to cook so that's where you can test for doneness.

Nutrition Facts : Calories 329.7, Fat 20.6, SaturatedFat 9, Cholesterol 87, Sodium 791.4, Carbohydrate 23.3, Fiber 2, Sugar 5.7, Protein 14

CORN DOGS (BAKED)



Corn Dogs (Baked) image

I got this recipe in an email recipe newsletter. These are a healthier version of regular corn dogs because they are baked instead of deep fried. I use the thick wieners, the ones they sell in the summertime for roasting over a campfire. I have also used leftover cooked sausage which was really yummy.

Provided by queenbeatrice

Categories     Lunch/Snacks

Time 45m

Yield 4 dogs, 4 serving(s)

Number Of Ingredients 10

1 1/2 cups all-purpose flour, plus more for dusting wieners
2/3 cup cornmeal
2 teaspoons baking powder
1 1/2 teaspoons sugar
salt
pepper
2/3 cup milk
2 eggs, lightly beaten
2 teaspoons vegetable oil
4 hot dogs

Steps:

  • Preheat oven to 375 degrees.
  • Line a baking sheet with parchment paper; set aside.
  • In a medium bowl, whisk together flour, cornmeal, baking powder, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
  • Make a well in center; add milk, eggs, and oil. Mix just until combined.
  • Insert a stick (I use Popsicle sticks) into one end of each wiener, leaving enough out to hold on to without burning skin.
  • Dust with flour; tap off excess.
  • Using handle, rotate each sausage over bowl as you spoon batter to coat evenly.
  • Place on sheet; bake 5 minutes. Remove from oven.
  • Using a spatula, reapply batter that has slipped onto sheet.
  • Return to oven; bake until golden, 20 minutes.
  • Serve with dipping sauce of choice.

BAKED CORN DOGS



BAKED CORN DOGS image

Categories     Pork     Bake

Yield servings

Number Of Ingredients 10

1 1/2 cups all-purpose flour (spooned and leveled), plus more for dusting sausages
2/3 cup yellow cornmeal
2 teaspoons baking powder
2 teaspoons sugar
Coarse salt and ground pepper
2/3 cup milk
2 large eggs, lightly beaten
2 teaspoons vegetable oil
4 precooked smoked chicken sausages (13 ounces total)
Ketchup and mustard, for serving (optional)

Steps:

  • 1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper; set aside. In a medium bowl, whisk together flour, cornmeal, baking powder, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Make a well in center; add milk, eggs, and oil. Mix just until combined. 2. Insert an ice-pop stick into one end of each sausage, leaving a 1 1/2-inch handle. Dust with flour; tap off excess. Using handle, rotate each sausage over bowl as you spoon batter to coat evenly. Place on sheet; bake 5 minutes. Remove from oven. Using a spatula, reapply batter that has slipped onto sheet. Return to oven; bake until golden, 20 minutes. Serve with ketchup and mustard, if desired.

Tips:

  • Use high-quality hot dogs for the best flavor.
  • Make sure the hot dogs are fully thawed before dipping them in the batter.
  • Use a deep fryer or a large pot filled with oil to fry the corn dogs.
  • Heat the oil to 375 degrees Fahrenheit before frying the corn dogs.
  • Fry the corn dogs for 3-4 minutes, or until they are golden brown.
  • Drain the corn dogs on paper towels before serving.
  • Serve the corn dogs with your favorite dipping sauce, such as ketchup, mustard, or ranch dressing.

Conclusion:

Corn dogs are a classic American treat that are perfect for parties, picnics, and fairs. They are also a great way to use up leftover hot dogs. With just a few simple ingredients, you can make delicious corn dogs at home in no time. So next time you are looking for a fun and easy snack, give these baked corn dogs a try. You won't be disappointed!

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