Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Baked Mini Corn Dogs
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- Level: Easy
- Total: 1 hr 30 min
- Prep: 15 min
- Inactive: 1 hr
- Cook: 15 min
- Yield: 18 mini corn dogs
-
- Nutritional Analysis
- Per Serving
- Calories
- 265
- Total Fat
- 11 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 27 milligrams
- Sodium
- 825 milligrams
- Carbohydrates
- 31 grams
- Dietary Fiber
- 3 grams
- Protein
- 10 grams
- Level: Easy
- Total: 1 hr 30 min
- Prep: 15 min
- Inactive: 1 hr
- Cook: 15 min
- Yield: 18 mini corn dogs
-
- Nutritional Analysis
- Per Serving
- Calories
- 265
- Total Fat
- 11 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 27 milligrams
- Sodium
- 825 milligrams
- Carbohydrates
- 31 grams
- Dietary Fiber
- 3 grams
- Protein
- 10 grams
Ingredients
Directions
- Warm the milk to about 110 degrees in a saucepan; pour into a medium bowl. Sprinkle in the yeast and let soften for about 2 minutes. Stir in the olive oil, brown sugar and cornmeal with a wooden spoon. Add the flour, salt, baking soda and cayenne pepper; stir to make a sticky dough.
- 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. Shape the dough into a ball, place in a lightly oiled bowl and cover with plastic wrap. Let rise in a warm spot until doubled in size, 45 minutes to 1 hour. Meanwhile, insert a wooden stick or small skewer into each hot dog half, about 1 inch deep; set aside.
- Preheat the oven to 450 degrees and lightly oil a large baking sheet. Turn the dough out onto a lightly floured surface; divide into 18 pieces. With your palms, roll each piece into a 10-inch length. Wrap each piece around a hot dog half, tucking and pressing the edges to seal; place on the baking sheet.
- Brush the dough-wrapped dogs with the beaten egg; sprinkle with sesame seeds, if desired. Bake until golden, 15 minutes.
