I grew up going to school in Berkeley, California and every day my nanny would take me to a 50s style soft serve joint that served other diner type food like hamburgers, hot dogs and even corn dogs! Every child (well, almost all) love hot dogs, but why not make it fun and do it at home? I found this fabulous baked corn dog recipe that lightens up the calories, but still makes it delicious for your little one. Check it out!
Note: Be sure to buy ice-pop sticks if you don’t have them on hand. You can usually buy them at a craft store or even online at Amazon.com
Prep Time: 10 minutes
Total Time: 35 minutes
- 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)
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.
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