Home-Made Baked Corn Dogs + Vegan Version

Photo: Tramie

Ingredients

1 cup fine cornmeal

1 cup all-purpose flour

2 tablespoons dark brown sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon mustard powder

1 cup buttermilk (or just milk)

1 large egg, lightly beaten

2 teaspoons olive oil

5 chicken wieners, cut in half

flour for dusting

water for wetting hands

Preparation

Heat oven to 375 F. Line a baking sheet with parchment paper and set aside.

In a medium-sized mixing bowl, sift together the cornmeal, flour, sugar, baking powder, baking soda salt and mustard powder, and make a well in the center. In another bowl, whisk together the milk, the egg and the oil until well combined. Add to the well in the dry ingredients and mix until just combined.

Insert a stick into each of the hot dog half. Dip each hot dog into the flour, then shake of excess with one hand. Wet the other hand, grab some batter and spread it out in your hand into a somewhat square or rectangle, and place the hotdog right in the middle, turning to cover.

Place on the prepared bake sheet. Bake for 15 to 20 minutes, or until puffed and golden brown.

Also, you can make this into a vegan version, by replacing the egg with egg substitute, wieners with soydogs, and milk with almond milk.