Healthy Homemade Baked Corn Dogs

These homemade baked corndogs are healthy and delicious, plus a lot of fun to make! Wrap them individually and freeze them for later!

Course Appetizer, Dinner, Freezer

Cuisine American

Keyword baked corndog, corn dog, healthy, homemade corndog

Prep Time 2

Cook Time 25

Total Time 2 25

Servings servings

Calories 178kcal

Author Kelli Shallal MPH RD

Equipment

24 Hot Dog Skewers

Ingredients

2 cups reduced fat buttermilk
2 packs active dry yeast
¼ cup brown sugar
¼ cup extra virgin olive oil or canola oil
2 cups fine yellow cornmeal
½ cup honey
2.5 cups 100% white whole wheat flour + more for dusting and kneading
½ cup ground flaxseed
1 teaspoon salt
½ teaspoon baking soda
½ teaspoon paprika
½ teaspoon cayenne
½ teaspoon chili powder
2-3 packs of nitrate free chicken turkey, or all beef hot dogs (or veggie/soy dogs)
2 large eggs beaten

Instructions

Preheat oven to 100 degrees; once it is preheated, turn it off.
To a bowl or mixer, add cornmeal, olive oil, brown sugar, and honey. Mix ingredients till just combined.
¼ cup brown sugar, 2 cups fine yellow cornmeal, ½ cup honey, ¼ cup extra virgin olive oil or canola oil
In another bowl, mix the rest of the dry ingredients (flour, flaxseed, salt, baking soda, paprika, cayenne, and chili powder.)
2.5 cups 100% white whole wheat flour + more for dusting and kneading, ½ cup ground flaxseed, 1 teaspoon salt, ½ teaspoon baking soda, ½ teaspoon paprika, ½ teaspoon cayenne, ½ teaspoon chili powder
Warm milk to 110 degrees in a small saucepan (I just used a meat thermometer), add yeast, and stir gently. Allow it to sit for two minutes to soften.
2 cups reduced fat buttermilk, 2 packs active dry yeast
Add milk/yeast to the mixing bowl with cornmeal and mix until just combined.
With the mixer on, slowly add the dry ingredient flour mix to the cornmeal mixture. The dough should be sticky but firm. You should be able to easily scrap it from the sides of the mixing bowl. If the dough is too sticky (if you won’t be able to knead it), then add 1 tablespoon of whole wheat flour at a time until the dough reaches sticky firm consistency of up to 6 Tablespoons.
Turn out the dough onto a floured surface and knead it for a couple of minutes. Shape it into a ball and place it in a metal or glass bowl that has been sprayed with cooking spray or lightly oiled. Cover with a towel and place in the oven, and let the dough sit for one hour. (Note the bread will not really rise like some yeast dough, that’s okay.)
Meanwhile, prep hot dogs by sticking them with skewers/sticks 1-2 inches deep. (Skip this step if you are planning to freeze them.)
2-3 packs of nitrate free chicken
Remove dough from oven and preheat oven to 450 degrees.
Turn out ½ the dough onto a lightly floured surface and roll it out very thin. I try and aim for the ¼ inch thick or less, but the thicker the dough is, the more there will be surrounding the hot dog. The thinner your roll the dough, the more hot dogs you will be able to make. I’m usually able to get almost three packs out of the dough.
Cut dough into ½ inch to 1-inch strips that are 10-12 inches long (depending on your hot dogs.)Roll the strips around the dogs, overlapping the dough no more than ¼ inch. Pinch together the ends at the top, leaving the bottom open for expansion. Repeat with the second half of the dough.
Place on a greased/sprayed baking sheet (or covered with parchment paper for easier cleaning) and brush with beaten egg. (If you don’t have a brush just wing it with a fork, it will be a little messier but the result will still be good.)
2 large eggs
Bake in the oven for 20-25 minutes until golden brown and desired crispiness is achieved. Serve immediately, and store leftovers in the fridge for up to 7 days.

Video

Nutrition