Makes 8 Corndogs
There’s nothing better than fair food. At Australian festivals or local fairs, corn dogs are referred to as dagwood dogs. Let’s face it, anything that is deep fried and on a stick is the best thing ever. But when you’re trying to take it easy on the fried food, sometimes the cravings can be pretty full on. So I came up with this baked corn dog recipe! Same great taste as a corn dog but without all the deep-fried batter and all the calories.
If you like this corn dog recipe, why not check out all my other savory dishes?
- 1 cup wholemeal flour
- 1/2-3/4 cup cornmeal (polenta)
- 1 tsp baking powder
- 1/4 tsp mustard powder
- 1/2 tsp salt
- 1 tablespoon honey
- 1/3 cup skim milk
- 1 egg, lightly beaten
- 1 tsp canola oil
- 4 lean pork or beef frankfurts, cut in half
- 8 wooden skewers
- Ketchup and mustard to serve
- Preheat the oven to 200ºc and line a baking tray with baking paper. Mix together the flour, cornmeal, baking powder, mustard powder and the salt in a large bowl.
- In a separate small bowl, mix together the honey, egg, milk and canola oil. In the bowl with the dry ingredients create a well and then pour in the wet ingredients and gradually mix together until it forms a dough. If it’s too wet add more cornmeal and flour till it becomes a soft yet slightly sticky dough.
- Pat the franks dry with paper towel. Skewer the franks and then grab a small handful of dough and flatten it out as much as possible and mold it around the frank and place it on the baking tray. Repeat with remaining franks.
- Bake for 15-20 minutes or until golden brown. Serve with ketchup and mustard.