Baked Corndogs are easier than you think! Just grab a pack of hot dogs and wrap them with a cornmeal batter. These are perfect for summer picnics!
I’m not sure I’ve mentioned it before, but I love state fairs. I’m not big on the rides and crazy games, but I do really enjoy wandering the midway and just soaking in the atmosphere. After all, where else can you find competitive pig racing?
Part of the midway atmosphere is the smell of all of the delicious food. Funnel Cakes, Fried Pickles, Deep Fried Oreos…if it can be fried, then you can find it at a state fair! (I’ve even seen Fried Fruit…seriously!?!) One of my all-time favorites is the classic corndog. But since I try to limit fried foods in my daily life, I created this Baked Corndog recipe instead.
Baked Corndogs aren’t the same as their deep-fried cousins, but they certainly still hit the spot for me. Hebrew National Hot Dogs are my favorite, so I always make sure to have a pack of Hebrew National around when I feel a corn dog craving coming!
Since these Baked Corndogs are wrapped in a cornmeal-based bread dough, they do take a bit of time to prepare. But the good news is that you can go off and work on other projects while the dough is rising. Unlike most bread doughs, this cornmeal dough is very loose. This actually works in your advantage as it makes it very easy to wrap the Hebrew National Hot Dogs!
Several times, we’ve made a whole bunch of these Baked Corndogs and then invited friends over for a party on the back deck. We make a bunch of different dipping sauces and then everyone votes on their favorite combination. (Have you ever made Sriracha Ketchup? If not, you should! Mix 1 part sriracha with 3 parts ketchup for a unique dipping sauce idea.)
So if you are looking to mix up the routine a bit, consider hosting a Baked Corndog party this summer. We wife and I find that Hebrew National hot dogs work best here…but that’s probably because Hebrew National is our favorite brand of franks.
If you love corndogs as much as me, then give these Baked Corndogs a shot. They’ll certainly satisfy your craving until state fairs return in the fall! (Maybe this year I’ll finally win one of those 6-foot tall stuffed animals.)
Make Your Own Baked Corndogs!
- 2½ tsp instant dry yeast
- 1 Tbsp light brown sugar
- 1 cup cornmeal
- 1⅓ cups all-purpose flour
- 1 tsp salt
- 1¼ tsp baking soda
- 1 cup warm water
- 1 Tbsp white vinegar
- 2½ Tbsp olive oil
- 10 Hebrew National hot dogs
- 10 skewers
- In a medium bowl, combine the yeast, brown sugar, cornmeal, flour, salt, and baking soda. Mix until well combined.
- Add the water, vinegar, and olive oil to the dry ingredients. Stir until liquid is fully absorbed.
- Knead the dough for 4-5 minutes or until mostly smooth.
- Cover dough and let rise in a warm place for about 1 hour, or until dough doubles in size.
- Once dough has risen, roll into a large square about 1/4″ thick. (The dough will be very loose.)
- Cut dough into 10 equal strips. Carefully roll each strip into a “snake” shaped piece of dough.
- Wrap each hot dog with a strip of dough.
- Insert a skewer into the end of each hot dog and place on a parchment-lined sheet pan.
- Bake at 425 degrees for 15 minutes, or until golden brown.
Disclosure: Compensation was provided by Hebrew National via Glam Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Hebrew National.