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.

A Healthy Take on a Kids’ Favorite
It’s state fair time and all I can think about are 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!
Watch Me Make Baked Corn Dogs
Step into the kitchen with me as I make these delicious Baked Corn Dogs!
A Mom on a Corn Dog Mission
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!

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.
What Do I Need to Make Baked Corn Dogs?
- White whole wheat flour
- Yellow cornmeal
- Baking powder
- Salt
- Ground mustard
- Butter
- Non-fat milk
- Honey
- Lean beef hot dog franks, cut in half
- Wooden sticks
- Mustard
- Ketchup
- Large baking sheet
- Parchment paper

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!


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!

How to Make Baked Corn Dogs
- Preheat oven to 400°F. Line a large baking sheet with parchment paper and set aside.
- 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.
- 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.

- 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.

How to Serve and Store Baked Corn Dogs
Serve hot with a dish of mustard and ketchup (or your favorite sauces) for dipping.
Store leftovers in an airtight container in the fridge and reheat in the microwave. To freeze, place fully-cooled corn dogs in a freezer-safe container for up to three months.

If you do make these Baked Corn Dogs, be sure to snap a picture and share it with me or tag me on Instagram @thebakermama so I can see. I love seeing how inspired and creative y’all get with the recipes I share. Have fun and enjoy!
xoxo,


Baked Corn Dogs
- Prep Time: 30 mins
- Cook Time: 20 mins
- Total Time: 50 mins
- Yield: 14
- Category: Main
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
- Preheat oven to 400°F. Line a large baking sheet with parchment paper and set aside.
- 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.
- 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.
- 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.
I made these with Tofurkey Gormet Sausages – and the results were amazing! Thanks for the recipe
Just to add (I used agave syrup, and rice milk) as I’m experimenting with vegan meals to keep my teenagers happy.
Yay! Thanks for sharing!
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.
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.
Used your method with polish sausage, all beef, pork breakfast sausages, … all good.
Those all sound so great, Paul! Thanks for sharing!
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?
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.
They are great at the State Fair of Texas. Especially after another Sooner victory.
BOOMER SOONER!!!
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
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!
Hi. Any suggestions for using non-dairy alternatives to milk/butter?
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!
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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?
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.
Followed the recipe but our corn dogs turned out very dry and crumbly. What happened?
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?