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 milk or buttermilk
- 1 egg, lightly beaten
- 1 tsp canola oil
- 4 lean pork or beef frankfurts, cut in half so they’re short
- 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.