Kids love corn dogs – but since they’re typically deep-fried, they’re not particularly home-friendly. This version is made with cornbread batter thick enough to shape around the hot dogs and bake until golden.
1 cup (250 ml) all-purpose flour
1 cup (250 ml) cornmeal
2 tbsp (30 mL) sugar
1 tsp (5 ml) baking powder
1/4 tsp (1 ml) salt
1/4 cup (60 ml) butter, at room temperature
1/2 cup (125 ml) milk
1 large egg
6 hot dogs
Preheat the oven to 400˚F.
In a large bowl, stir together the flour, cornmeal, sugar, baking powder and salt. Add the butter and blend it in with a pastry cutter, fork or your fingers, until the mixture is crumbly. In a small bowl, stir together the milk and egg; add to the cornmeal mixture and stir until the thick batter comes together.
Thread each hot dog onto the end of a bamboo skewer or wooden stick. Take a small handful of dough and shape around each hot dog, encasing it completely.
Place them on a parchment-lined baking sheet and bake for 20 minutes, or until golden. Serve warm, with ketchup and mustard.
545 calories, 20 g fat (10.5 g saturated fat, 8 g monounsaturated fat, 1.6 g polyunsaturated fat), 102 mg cholesterol, 54.4 g carbohydrate, 32.8 g protein, 3.8 g fibre.
Originally published in ParentsCanada magazine, October 2015.