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Corn Dog Twists Recipe
Craving a healthier version of the county fair’s corn dogs? You’re in luck! This baked corn dog recipe takes roughly 30 minutes to make and is just as tasty.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 people
Ingredients
1 cup all-purpose flour, 1 cup yellow cornmeal, 1 Tbsp baking powder, 1 Tbsp sugar, 1 tsp kosher salt, 1/2 – 3/4 cup milk, 1 large egg, 2 tablespoon canola oil, 2-3 tbsp unsalted butter softened, 1-2 packages of hotdogs
Instructions
Preheat oven to 375°FCombine dry ingredients, add egg, oil, and slowly add milk. Mix until you form a soft dough (you may not use all the milk) Knead gently 4 or 5 times on a floured surface then roll out into a rectangle and cut into 14-16 sticks. Then place hot dogs on a paper towel to absorb moisture. Next, gently wrap a strip of dough around each hot dog. Rub butter around large baking dish. Place corn dogs in the dish. Next, mix the glaze (1 egg and 1 Tbsp water together). Using a pastry brush, brush glaze mixture over the corn dogs. Don’t overdo glaze as it can burn. Sprinkle with cornmeal. Bake for 30-35 minutes, serve immediately.
Recipe Notes
Pair it with your favorite dipping sauces like ketchup and mustard, or add it to a bowl of delicious chili.
