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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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I wanted some corn dogs and I wanted to keep them on the healthy side so I made these up! They're square-shaped corn dogs and baked instead of fried but they're good! Try not to use a Ball Park or bigger franks because this batter is made for the turkey dogs which are skinnier so the batter just cooks around the dog. I hope you like them! Ingredients:
1/2 teaspoon ground dry mustard |
2/3 cup whole wheat pastry flour |
1/3 cup cornmeal |
1/8 cup sugar |
1 teaspoon baking powder |
1/4 teaspoon salt |
1/2 cup milk |
1/8 cup canola oil (or light olive oil) |
1 egg, beaten |
6 -8 turkey hot dogs (i like jennie-o brand) |
Directions:
1. Preheat oven to 400 degrees F.
2. Mix all the dry ingredients together in a medium bowl then stir in the milk, oil, and egg.
3. Mix until dry ingredients are just moistened then pour batter into a greased 8X8 glass baking dish. Spread batter across the dish. (batter will be shallow).
4. Place turkey dogs into batter and wiggle them a little to coat with batter. NOTE: You can place a toothpick into each dog before baking so you can easily cut them out after the batter bakes around them!
5. Bake for 20 minutes.
6. Let dish cool for about a minute then cut around each hot dog and lift out carefully with a spatula.
7. Place on a stick or just eat! Serve with ketchup or mustard.
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