Here's a healthier version of corn dogs. Your kids will love them - mine do!
My husband does not agree but I think baking is the way to go in most cases simply because it’s healthier. He prefers “authentic” cooking styles. I prefer a healthier meal but one that still tastes damn good. I’m slowly working him in. One day I hope he’ll have a greater appreciation for baked goods. Until then, I’ll feed my baked goods to my kids.
My daughter, a very picky eater, loves those Stair Fair corn dogs. I hated the thought of feeding them to her but when she refuses to eat anything else, I fold. So. I thought, “Hey, at least let me give her a bit of a healthier corn dog.” So, here’s my baked version of a corn dog. My kids both approved. I thought they were great and my hubby… well he did eat them. =)
Homemade Corn Dog Muffins -- Baked not Fried
- 4 cooked hot dogs or sausage links
- ¼ cup all-purpose flour
- ¼ cup corn meal
- 2 tbsp sugar
- ½ teaspoons baking powder
- ¼ teaspoon salt
- ¼ cup milk
- 1 egg
- 1 tbsp vegetable oil
- *If you're in a Jiffy there's always boxed mix. There are a lot of preservatives in the boxed stuff but I mean, you are eating hot dogs so...
- Preheat oven to 400˚.
- Boil, grill or warm up hot dogs in microwave (:30). Cut hot dogs into thirds.
- Mix flour, corn meal, sugar, baking powder, and salt together. Stir in milk, egg, and vegetable oil.
- Spoon batter into lined muffin tin; fill 1/4 of the cup. Place one hot dog third into each cup. Top off with remaining batter and bake for 10-12 minutes. Store in ziplock bag to keep moist.