Baked Corn Dogs

Martha Stewart

Baked Corn Dogs

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  • Prep Time


  • Total Time


  • Servings



  • Ingredients

  • U.S. Metric Conversion chart

  • cup(s) all-purpose flour (spooned and leveled), plus more for dusting sausages

  • cup(s) yellow cornmeal

  • 2

    teaspoon(s) baking powder

  • 2

    teaspoon(s) sugar

  • Coarse salt and ground pepper

  • cup(s) milk

  • 2

    large eggs, lightly beaten

  • 2

    teaspoon(s) vegetable oil

  • 4

    (13 ounces total) precooked smoked chicken sausages

  • Ketchup and mustard, for serving (optional)


Preheat oven to 375 degrees. Line a baking sheet with parchment paper; set aside. In a medium bowl, whisk together flour, cornmeal, baking powder, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Make a well in center; add milk, eggs, and oil. Mix just until combined. Insert an ice-pop stick into one end of each sausage, leaving a 1 1/2-inch handle. Dust with flour; tap off excess. Using handle, rotate each sausage over bowl as you spoon batter to coat evenly. Place on sheet; bake 5 minutes. Remove from oven. Using a spatula, reapply batter that has slipped onto sheet. Return to oven; bake until golden, 20 minutes. Serve with ketchup and mustard, if desired.


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