Description
Not only are these corn dogs easy and fun, but because we’re doing them in the oven and not deep frying them, they are way, way less messy to make. Above and beyond all of that, I thought the timing was perfect for these, since pretty much every carnival and fair got canceled this year. Serve with mustard and ketchup.
Ingredients
- 4 frankfurter, (5 in long x 7/8 in dia, 8 per pound)s hot dogs
- 1 large egg, beaten
- 4 tablespoons vegetable oil, divided
- 2 tablespoons white sugar
- 1 cup milk
- 1 teaspoon white vinegar
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 ¾ teaspoons baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon kosher salt
- 1 pinch cayenne pepper
Instructions
- Preheat the oven to 450 degrees F (230 degrees C).
- Cut each hot dog into 6 pieces.
- Pour egg
- 2 tablespoons vegetable oil
- sugar
- and milk into a mixing bowl; whisk until combined. Add white vinegar
- cornmeal
- flour
- baking powder
- baking soda
- kosher salt
- and cayenne. Whisk briskly until ingredients are combined and batter is relatively thin and overmixed. Set batter aside for 10 minutes before using.
- Meanwhile
- brush two 12-cup mini muffin tins with 2 tablespoons vegetable oil. Fill the prepared muffin cups to about 1/8 inch from the top. Gently push a piece of hot dog into the center of each one.
- Bake in the preheated oven until nicely browned
- about 18 minutes. Let cool for at least 5 minutes before removing from the pan.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 50 mins
Servings: 24