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Home » Recipes » Appetizers » Baked Corn Dogs

Published on September 10, 2013 | Updated on April 29, 2020 by The BakerMama

Baked Corn Dogs

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Baked Corn Dogs are a crispy thin layer of sweetened cornmeal crust surrounding a juicy hot dog that can be dipped in a little mustard or ketchup for a healthy take on a State Fair classic.

Baked Corn Dogs

It’s state fair time and all I can think about are corn dogs!

Baked Corn Dogs

We go to the state fair here in Texas every year for a big football game between our favorite team and one of our biggest rivals. Whether the game starts in the morning or evening, we are there several hours early to get our pre-game corn dog. It’s a tradition that we will continue as long as the corn dogs are being fried. They are some of the best corn dogs and we literally wait in line for hours to get one. The crispy cornmeal batter blows me away every time!

As soon as I saw the signs pop up around town advertising the state fair, I started thinking about making my own corn dogs at home. It’s something I had never made before, so I was pretty excited and on a mission to make them amazing. I wanted to be able to serve them to Baker for lunch or dinner without any guilt, so I went with a baked version that uses white whole wheat flour and lean beef hot dogs. After a few tries to master the baked technique, I nailed it! I mean nailed it!

 

Baked Corn Dogs

These baked corn dogs are surprisingly amazing! A crispy thin layer of cornmeal dough surrounds a juicy hot dog that can be dipped in a little mustard or ketchup for a healthy take on a state fair classic.

The day I nailed these, Baker’s precious friend Audrey came over for a little lunch date and as you can see these two fell just as much in love with my baked corn dogs as they are with each other!

Baked Corn Dogs

Baked Corn Dogs

Every adult and kiddo at the table ate them right up! They’re perfect for mealtime, snack time, or just about anytime! Let me show you how very easy they are to bake!

Baked Corn Dogs

Baked Corn Dogs

Baked Corn Dogs

Baked Corn Dogs

Serve with mustard and ketchup for dipping.

Baked Corn Dogs

Enjoy!

xoxo,

 

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Baked Corn Dogs

★★★★ 3.3 from 3 reviews
  • Author: Maegan - The BakerMama
  • Prep Time: 30 mins
  • Cook Time: 20 mins
  • Total Time: 50 mins
  • Yield: 14
  • Category: Main
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Description

A crispy thin layer of sweetened cornmeal crust surrounds a juicy hot dog that can be dipped in a little mustard or ketchup for a healthy take on a State Fair classic.


Ingredients

  • 1 cup white whole wheat flour
  • 1 cup yellow cornmeal
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground mustard
  • 6 tablespoons butter
  • 1/2 cup non-fat milk
  • 1/4 cup honey
  • 7 lean beef hot dog franks, cut in half
  • 14 wooden sticks
  • mustard & ketchup, for serving

Instructions

  1. Preheat oven to 400°F. Line a large baking sheet with parchment paper and set aside.
  2. In a large bowl, whisk together the flour, cornmeal, baking powder, salt and ground mustard. Cut in the butter with a pastry blender or two forks until mixture resembles coarse crumbs. Stir in the milk and honey with a wooden spoon or your hands until well combined.
  3. Place dough on a lightly floured piece of parchment paper. Sprinkle some more flour over the dough and top with another piece of parchment paper. Roll dough to 1/4-inch thickness.
  4. Push a wooden stick up the center of the cut end of each hot dog half. Place the dog on the dough and cut a square that is big enough to wrap around it. Form dough around each dog sealing both ends and any open areas. Place corn dogs on the prepared baking sheet and bake for 15-20 minutes or until they start to brown. Serve with mustard and ketchup for dipping.

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Baked Corn Dogs

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Reader Interactions

Comments · 50

  1. Paula @ Paula's Plate says

    September 5, 2014 at 5:43 pm

    I am DEFINITELY giving these a try, they look incredible; even better than state fair dogs 🙂

    Reply
  2. Susan says

    September 10, 2014 at 4:07 am

    I am definetly making these. I have Nutimill grinder and grind my own flour and corneal. My girls will love these.

    Susan

    Reply
  3. Susan says

    September 10, 2014 at 4:09 am

    Meant to say Nutrimill grinder and grind corn into cornmeal and wheat berries into flour.

    Susan

    Reply
  4. Rebekah says

    March 26, 2015 at 2:06 pm

    These are the best! These have become a staple in my house. In order to make this recipe gluten free we substituted the wheat flour with Pamelas gluten free bread mix and they turned out great!

    Reply
  5. Penny says

    May 28, 2015 at 4:16 pm

    I made these as a Gluten free and lactose free recipe. They were amaz-balls. Gf flour, sub Earth Balance for the butter (cuts out 5g of fat for every tablespoon you use) and almond milk for regular milk. I also used grass fed/ finished OTCO Bratwurst. These were hella-good.

    ★★★★★

    Reply
  6. Diane says

    November 15, 2015 at 11:29 pm

    How can I use part regular whole wheat flour and part white flour to make these? I have a lot of whole wheat flour I’d like to use up. Thanks!

    Reply
    • Maegan says

      November 16, 2015 at 9:05 am

      Hi Diane! You could use 1/2 cup whole wheat flour and 1/2 cup all-purpose flour or you could use all whole wheat flour if you’d like. The cornmeal already adds a dense texture to the batter so using all whole wheat flour will bake up just fine. Hope this helps! Enjoy!

      Reply
  7. Joyce Gibson says

    July 2, 2016 at 3:10 pm

    Can you tell me if these freeze well and if you have reheated the best way to refreeze I would flash freeze to maintain shape and then bag

    Reply
    • Maegan says

      July 3, 2016 at 12:03 pm

      Hi Joyce! I’ve only frozen them after baking them and they reheat great. I just froze them in a freezer-safe baggie and then placed them on a baking sheet and reheated at 375°F for 10-15 minutes. Hope this helps. Enjoy!

      Reply
  8. 14 Healthy Versions Of Your Favorite Unhealthy Recipes says

    July 25, 2016 at 9:54 am

    […] image via The Baker Mama […]

    Reply
  9. Petra says

    July 28, 2016 at 3:49 am

    Hello, thank you for this recipe. I was looking for years for a corndog recipe that isn’t drowned in fat. I will definitely try them but I’m still curious if the taste will be similar to the original or if these corndogs have a ‘unique’ taste ’cause while I was looking someone told me I should give up the search because there just can’t be a recipe for corndogs without deepfrying… I really hate the smell and taste of deepfried goods so I have to admit I never ate an ‘original’ corndog.

    Petra

    Reply
    • Maegan says

      July 28, 2016 at 10:16 pm

      Hi Petra! I think you’ll be pleasantly surprised by how great these baked corn dogs taste. The crust is crispy without being greasy yet still has that classic cornmeal taste with a hint of sweetness. I hope you love them as much as we do! 🙂

      Reply
  10. Allison says

    October 17, 2016 at 7:10 pm

    Thank you so much for this recipe! My picky toddler who won’t eat anything that doesn’t look like bread actually ate these! I was looking for a recipe that had a thicker dough instead of a batter because I was trying to make little bite-sized pieces instead of full corn dogs, and this worked great!

    Reply
    • Maegan says

      October 17, 2016 at 9:32 pm

      That’s so great to hear, Allison! Love the idea of making them bite-sized. I’ll have to try that next time for my crew. Thanks for sharing! 🙂

      Reply
  11. Adam says

    December 1, 2016 at 10:55 pm

    Followed the recipe but our corn dogs turned out very dry and crumbly. What happened?

    Reply
    • Maegan says

      December 1, 2016 at 11:33 pm

      Hi Adam! If you followed the exact ingredients and instructions, they shouldn’t be dry or crumbly. Was the dough easy to wrap around the hot dogs?

      Reply
  12. Rebekah says

    January 28, 2017 at 5:04 am

    Are the mustard and honey necessary? I would like to try this, but I cannot use mustard or honey. Will the dough be the same if I left it out?

    Reply
    • Maegan says

      January 29, 2017 at 8:29 am

      Hi Rebekah! You could definitely leave the ground mustard out, but the honey does contribute to the texture of the dough. You could try leaving it out or replacing it with maple syrup. Sorry I can’t say for sure since I haven’t tested the recipe without it.

      Reply
  13. 25 Healthy Back To School Lunch Ideas - Hip Foodie Mom says

    March 25, 2017 at 7:16 pm

    […] Baked Corn Dogs from The Baker […]

    Reply
  14. Dan says

    August 21, 2017 at 3:40 pm

    Hi. Any suggestions for using non-dairy alternatives to milk/butter?

    Reply
    • Maegan says

      August 22, 2017 at 11:12 pm

      Hi Dan! You could try using oil in place of the butter such as coconut oil or canola oil. And for the milk, you could try almond milk, coconut milk or soy milk. Hope this helps!

      Reply
  15. Kathryn bennetts says

    September 1, 2017 at 1:35 pm

    Is there any flour alternative? Does it need to be brand specific? Can you use milk with fat in it or does it have to be non fat? I’ve heard reviews on other baked corn dogs and everyone said they were dry and gross. Thanks

    Reply
    • Maegan says

      September 1, 2017 at 1:41 pm

      Hi Kathy! You can use any flour you wish. Could be white whole wheat, whole wheat or all-purpose. And yes, you can use whole milk, if desired. These baked corn dogs are the best! You won’t be dissapointed. Enjoy!

      Reply
  16. john scott says

    December 14, 2017 at 2:39 pm

    They are great at the State Fair of Texas. Especially after another Sooner victory.
    BOOMER SOONER!!!

    Reply
  17. Sunny says

    January 29, 2018 at 2:38 pm

    I just tried making them and they taste amazing! The only problem I had was that I think the dough was a bit wet and as they baked, there were cracks and a little misshapen. Should I have added a little more flour? How do you get the shape to be more cylinder like?

    Reply
    • Maegan says

      January 29, 2018 at 2:47 pm

      Hi Sunny! It sounds like you needed more flour as you were rolling out the dough. Did you roll it out between parchment paper? And maybe you rolled it out too thin? Try adding more flour when rolling it out next time for sure. Hope this helps.

      Reply
  18. Paul Heppler says

    February 10, 2018 at 12:37 am

    Used your method with polish sausage, all beef, pork breakfast sausages, … all good.

    Reply
    • Maegan says

      February 11, 2018 at 1:46 pm

      Those all sound so great, Paul! Thanks for sharing!

      Reply
  19. Jared Brooks says

    March 13, 2018 at 11:54 pm

    These weren’t great. I made them tonight and they never got visibly brown, which may have contributed to how plain they were, but when I had them with my brother they didn’t taste like anything but flour packed around a hotdog. I made a double batch and wrapped 15 full size hotdogs in them, but even then we had to peel off the shell just to get to something that tasted good. They had no flavor, and were too dense, if they had that usual corn dog flavor to them they would have been good.

    Reply
    • Maegan says

      March 14, 2018 at 12:27 am

      That’s too bad to hear, Jared. I wonder if you left an ingredient out unintentionally? The honey and hint of mustard always comes through in the flavor of the cornmeal crust when I make them. Sorry they didn’t turn out for you.

      Reply
  20. Justina G says

    April 13, 2018 at 1:36 am

    I made these with Tofurkey Gormet Sausages – and the results were amazing! Thanks for the recipe

    Reply
    • Justina G says

      April 13, 2018 at 1:39 am

      Just to add (I used agave syrup, and rice milk) as I’m experimenting with vegan meals to keep my teenagers happy.

      Reply
    • Maegan says

      April 14, 2018 at 11:04 pm

      Yay! Thanks for sharing!

      Reply
  21. Josilin S says

    December 3, 2018 at 7:39 am

    Did you cook the hotdogs before you rolled them into the corndog crust or let them cook while in the crust because your recipe didn’t mention that.

    Reply
    • Maegan says

      December 3, 2018 at 8:58 am

      Hi Josilin! No need to cook the hot dogs first, they have plenty of time to heat as the corndogs bake. Enjoy!

      Reply
  22. Mariah says

    January 28, 2019 at 10:06 am

    These are delicious! I will say I had to make a few changes due to allergy and lack of ingredients. I used 2 cups of hodgkins mills gluten free cornbread mix in place of the flour and cornmeal, added a squirt of yellow mustard since my mustard powder was really old, and used almond milk with a splash of lemon juice (to make a dairy free “buttermilk”) in place of the milk.
    The reviewers that said they were too dry may want to place the dogs on a greased and preheated baking pan as I did, and spray the tops with spray oil to help them have the familiar “greasy crunch” without the deep fried grossness/deliciousness (depending who you are ha ha–I love deep fried food, but I’ve never had success with deep fried corndogs. The batter always falls off as they fry, or is very lopsided.)

    Reply
  23. Diana says

    April 9, 2019 at 1:47 pm

    I made these yesterday and feel like I’m missing something here. I have to admit, I’ve never had a corndog in my life, so I don’t have anything to compare to, nor have I used cornmeal before. So, these guys looked nice and brown and smelled delicious, but they were crunchy. Like, I bite and there’s crunchy cornmeal in the dough. Did I do something wrong? I feel maybe it needed more milk or time to soak or something?

    Reply
    • Maegan says

      May 9, 2019 at 2:33 pm

      Hi Diana! It sounds like they turned out perfect from the way you described them. A great corndog has a thin crispy coating of cornmeal cooked batter around it. Tastes like a crunchy cornbread wrapped hot dog. Hope you enjoyed!

      Reply
  24. marie says

    July 24, 2019 at 3:28 am

    can i use almond meel with corn meel?

    Reply
    • Maegan says

      August 11, 2019 at 9:24 am

      Hi Marie! Yes, you can substitute some of the cornmeal for almond meal, but I wouldn’t recommend substituting all of the cornmeal as the flavor and texture is key to a good corn dog. Enjoy!

      Reply
  25. Amy says

    May 9, 2020 at 6:15 am

    Hi i want to try this recipe but how do you do a tablespoon of butter? Is it heaped? Flat? Is there a weight alternative?

    Reply
    • The BakerMama says

      May 9, 2020 at 9:01 am

      Hi Amy! 6 tablespoons of butter is 85 grams. Hope this helps. Enjoy!

      Reply
  26. Annelies says

    July 30, 2020 at 8:48 am

    This was delicious and such a fun way to enjoy fair food without frying! Unfortunately, the dough was wet and stuck to the parchment papers even after thoroughly flouring both. Could that be because I used regular white flour instead of whole grain? Or perhaps I needed more flour? In the end I hand shaped each one.

    ★★★★

    Reply
  27. Cassia Encinias says

    August 1, 2021 at 9:40 pm

    My dough came out like batter and was unusable. I don’t know what I did wrong!! I followed the instructions to the T 🙁

    ★

    Reply
    • The BakerMama says

      August 3, 2021 at 8:29 pm

      Hi Cassie! I’m so sorry to hear this. Which brands of yellow cornmeal and whole wheat flour did you use? Are you sure you measured everything correctly? Did you cut in the butter? It should definitely been a thick batter that you can roll out.

      Reply

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