Baked Mini Corn Dogs Recipe

Name: Baked Mini Corn Dogs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup reduced-fat milk; 1 package active dry yeast; 2 tablespoons extra-virgin olive oil, plus more for greasing; 2 tablespoons packed light brown sugar; 1 cup fine yellow cornmeal; 1 1/4 cups all-purpose flour, plus more for dusting and kneading; 1 teaspoon salt; 1/4 teaspoon baking soda; 1/4 teaspoon cayenne pepper or paprika; 9 reduced-fat hot dogs, halved crosswise; 1 large egg, beaten; 1 tablespoon black sesame seeds (optional)

Servings: persons

1 cup reduced-fat milk
1 package active dry yeast
2 tablespoons extra-virgin olive oil, plus more for greasing
2 tablespoons packed light brown sugar
1 cup fine yellow cornmeal
1 1/4 cups all-purpose flour, plus more for dusting and kneading
1 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon cayenne pepper or paprika
9 reduced-fat hot dogs, halved crosswise
1 large egg, beaten
1 tablespoon black sesame seeds (optional)

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

378

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup reduced-fat milk, 1 package active dry yeast, 2 tablespoons extra-virgin olive oil, plus more for greasing, 2 tablespoons packed light brown sugar, and more.

Yes, Baked Mini Corn Dogs falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Mini Corn Dogs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions