CORN DOGS
Steps:
- In a large Dutch oven, heat the peanut oil to 350 degrees F over medium heat. Line a large plate or baking sheet with paper towels.
- In a large bowl, sift together the cornmeal, flour, sugar, baking powder and salt. Add the buttermilk, vegetable oil, honey and egg and stir to combine. The batter should be a little thicker than pancake batter; it should fall off a spoon but not run off of it. If necessary, add more buttermilk 1 tablespoon at a time.
- Dry the hot dogs thoroughly with a kitchen towel. Insert a skewer into the cut end of each hot dog, pushing it almost all the way through to the tip. Sprinkle the cornstarch onto a small plate and roll the hot dogs on the plate to lightly dust them with cornstarch. Gently tap the hot dogs to remove extra cornstarch.
- Pour the batter into a tall drinking glass. Holding a skewered hot dog at the bottom of the skewer, dunk the hot dog straight down into the glass of batter so that it is fully immersed in the batter. Slowly pull the hot dog back out, ensuring that it is fully coated on all sides and allowing some of the excess batter to drip back into the glass. Immediately place the battered hot dog carefully into the hot oil while still holding the stick (with tongs). Cook until deep golden brown, 2 to 3 minutes, turning the stick as necessary to ensure even browning. Place the cooked corn dog on the plate of paper towels to drain. Repeat with the remaining hot dogs.
OVEN BAKED CORN DOGS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 24m
Yield 4 servings
Number Of Ingredients 21
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.
OVEN BAKED CORN DOGS
I saw this on a video from Rachael Ray. It looks so good and should be much more healthier for you being baked and not deep fried! To make these a "Chili Corn Dog", add 1 tablespoon chili powder, 1/2 tsp cumin, 2 chopped scallions, and a couple of drops of hot sauce.
Provided by LDSMom128
Categories Kid Friendly
Time 45m
Yield 10 Corn Dogs, 4 serving(s)
Number Of Ingredients 6
Steps:
- In a large bowl, combine the corn muffin mix, melted butter, eggs, and the salt. Whisk the mix well until smooth and combined.
- Dip the hot dogs into the batter and cover a good amount of batter around the hot dog. Lay them onto a large baking sheet. Bake at 375 degrees for about 25 minutes or the batter is golden brown.
- If desired, stick a wooden skewer in one end of the corn dog to help feel like eating it off the stick! Enjoy!
Nutrition Facts : Calories 1032.5, Fat 63.9, SaturatedFat 26.4, Cholesterol 208.8, Sodium 2841.8, Carbohydrate 87.1, Fiber 7.4, Sugar 27.1, Protein 26.4
CORN DOGS
I made up this recipe many years ago, because I loved the corn dogs you buy at carnivals but could not find a recipe for them. Great served with mustard.
Provided by SUZZANNA
Categories Main Dish Recipes Sandwich Recipes Hot Dogs and Corn Dogs Recipes
Time 40m
Yield 16
Number Of Ingredients 11
Steps:
- In a medium bowl, combine cornmeal, flour, salt, pepper, sugar and baking powder. Stir in eggs and milk.
- Preheat oil in a deep saucepan over medium heat. Insert wooden skewers into frankfurters. Roll frankfurters in batter until well coated.
- Fry 2 or 3 corn dogs at a time until lightly browned, about 3 minutes. Drain on paper towels.
Nutrition Facts : Calories 318.4 calories, Carbohydrate 19.2 g, Cholesterol 42.5 mg, Fat 22.9 g, Fiber 0.6 g, Protein 8.6 g, SaturatedFat 7.6 g, Sodium 776 mg, Sugar 5.9 g
BAKED CORN DOGS
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
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.
OVEN CORN DOGS
I love corn dogs but not the oil they are fried in. So get out your cast iron skillet and try this baked one. I found it on Foodnetwork site for The Emeril Live Show from Emeril Lagasse. This was on his "There's A Chef In My Soup" Episode. Mermaidmagic has posted the Baby Bam recipe # 104844
Provided by Charlotte J
Categories Quick Breads
Time 28m
Yield 7 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F and make sure the oven rack is in the center position.
- Lightly grease the corn-shaped wells of the cast iron pan with 1 tablespoon of the vegetable oil.
- Place the pan in the oven to preheat (pan should heat in the oven at least 15 minutes).
- While the pan is heating, combine the remaining 2 tablespoons of vegetable oil, cornmeal, flour, baking powder, Baby Bam, salt, buttermilk, egg, and cheddar in a mixing bowl and stir with a fork until just combined.
- Carefully remove the hot pan from the oven and spoon about 3 tablespoons of the batter into each well. (This will use up only half of the batter.).
- Lay 2 cocktail sausages down the center of each well.
- Spoon the remaining batter into each well, dividing evenly between the wells, completely covering the sausages.
- Bake until golden brown, about 18 minutes.
- Remove pan from the oven and let sit for 3 to 5 minutes before turning the muffins out of the pan.
- Serve hot, with desired condiments for dipping.
EASY FUN-SIZE CORN DOGS
Not only are these corn dogs easy and fun, but because we're doing them in the oven and not deep frying them, they are way, way less messy to make. Above and beyond all of that, I thought the timing was perfect for these, since pretty much every carnival and fair got canceled this year. Serve with mustard and ketchup.
Provided by Chef John
Categories Appetizers and Snacks Meat and Poultry
Time 50m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Cut each hot dog into 6 pieces.
- Pour egg, 2 tablespoons vegetable oil, sugar, and milk into a mixing bowl; whisk until combined. Add white vinegar, cornmeal, flour, baking powder, baking soda, kosher salt, and cayenne. Whisk briskly until ingredients are combined and batter is relatively thin and overmixed. Set batter aside for 10 minutes before using.
- Meanwhile, brush two 12-cup mini muffin tins with 2 tablespoons vegetable oil. Fill the prepared muffin cups to about 1/8 inch from the top. Gently push a piece of hot dog into the center of each one.
- Bake in the preheated oven until nicely browned, about 18 minutes. Let cool for at least 5 minutes before removing from the pan.
Nutrition Facts : Calories 103.9 calories, Carbohydrate 10.5 g, Cholesterol 13.6 mg, Fat 5.6 g, Fiber 0.4 g, Protein 2.6 g, SaturatedFat 1.7 g, Sodium 224.6 mg, Sugar 2 g
More about "oven corn dogs recipes"
THE BEST HOMEMADE CORN DOGS RECIPE | THE RECIPE CRITIC
From therecipecritic.com
HOW TO COOK MINI CORN DOGS IN THE OVEN - RECIPES.NET
From recipes.net
BAKED CORN DOGS - THE BAKERMAMA
From thebakermama.com
STATE FAIR CORN DOGS - LOVE BAKES GOOD CAKES
From lovebakesgoodcakes.com
MINI BAKED CORN DOGS | HOW TO MAKE CORN DOGS - AN EASY DINNER RECIPE!
From blessthismessplease.com
CORN DOGS RECIPE - COOKIST
From cookist.com
HOMEMADE BAKED CORN DOGS - CREME DE LA CRUMB
From lecremedelacrumb.com
HOMEMADE CORN DOGS RECIPE (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
HOMEMADE CORN DOGS {30-MINUTE RECIPE} - TASTE OF HOME
From tasteofhome.com
HOW TO MAKE EASY HOMEMADE CORN DOGS: A STEP-BY-STEP GUIDE
From thekitchn.com
BAKED CORN DOGS - EATINGWELL
From eatingwell.com
HOMEMADE CORN DOGS RECIPE - SOUTHERN LIVING
From southernliving.com
OVEN BAKED CORN DOGS RECIPE | FOOD NETWORK UK
From foodnetwork.co.uk
HOMEMADE CORN DOG RECIPE - HOW TO MAKE CORN DOGS - THE …
From thepioneerwoman.com
THE PERFECT MINI CORN DOG RECIPE-BUNSINMYOVEN.COM
From bunsinmyoven.com
HOW TO COOK CORN DOGS IN THE OVEN - RECIPES.NET
From recipes.net
#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #breads #lunch #pork #oven #kid-friendly #muffins #dietary #sandwiches #quick-breads #meat #equipment
You'll also love