Menu Enter a recipe name, ingredient, keyword...

Baked Corn Dogs

By

Martha Stewart

Google Ads
Rate this recipe 0/5 (0 Votes)

Ingredients

  • Ingredients
  • U.S. Metric Conversion chart
  • 1 1/2 cup(s) all-purpose flour (spooned and leveled), plus more for dusting sausages
  • 2/3 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)

Details

Preparation

Step 1

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.

‚Äč

You'll also love

Review this recipe

Life altering Corn Casserole Cornish Hens with Crabmeat Stuffing