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1
Warm the milk to about 110 degrees in a saucepan; pour into a medium bowl.
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2
Sprinkle in the yeast and let soften for about 2 minutes.
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3
Stir in the olive oil, brown sugar and cornmeal with a wooden spoon.
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4
Add the flour, salt, baking soda and cayenne pepper; stir to make a sticky dough.
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5
Turn the dough out onto a lightly floured surface and knead, adding more flour if needed, until smooth but still slightly tacky, about 5 minutes.
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6
Shape the dough into a ball, place in a lightly oiled bowl and cover with plastic wrap.
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7
Let rise in a warm spot until doubled in size, 45 minutes to 1 hour.
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8
Meanwhile, insert a wooden stick or small skewer into each hot dog half, about 1 inch deep; set aside.
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9
Preheat the oven to 450 degrees and lightly oil a large baking sheet.
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10
Turn the dough out onto a lightly floured surface; divide into 18 pieces.
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11
With your palms, roll each piece into a 10-inch length.
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12
Wrap each piece around a hot dog half, tucking and pressing the edges to seal; place on the baking sheet.
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13
Brush the dough-wrapped dogs with the beaten egg; sprinkle with sesame seeds, if desired.
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14
Bake until golden, 15 minutes.
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15
Per serving (2 reduced-fat beef corn dogs):
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16
Calories 265; Fat 11 g (Sat.
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17
4 g; Mono.
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18
2.5 g; Poly.
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19
0.5 g); Cholesterol 27 mg; Sodium 825 mg; Carbohydrate 31 g; Fiber 3 g; Protein 10 g
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20
Photograph by Kate Sears
