Baked Corn Dogs

In honor of the Iowa State Fair today’s recipe is for CORN DOGS!  You heard me right!  However, instead of the fried dough and not so natural hot dogs, this recipe offers all the goodness your kids…and maybe you love 🙂 and none of the icky.

Baked Corn Dogs
1 1/2 C whole grain yellow cornmeal
1 1/2 plus 1/3C whole wheat or white whole wheat flour
3 T sugar
2 tsp baking powder
1/4 tsp baking soda
1 tsp onion powder
1/2 tsp ground cayenne pepper
4 T unsalted butter, frozen
1 C low fat buttermilk
10 all natural uncured nitrite-free beef hot dogs (I used Applegate Farms’ The Super Natural Uncured Beef Hot Dog)
2 large egg whites
10 wooden skewers, soaked in water for 30 minutes
Instructions:
In a large bowl, whisk cornmeal, 1 1/2 C flour, sugar, baking powder, baking soda, onion powder and cayenne  With the large holes of a box grater, shred the butter over the top of the flour mixture, stopping 2 or 3 times to toss flour over butter to prevent clumping.  Stir until combined, breaking up any large clumps.  Add buttermilk and stir until just moistened.  Turn dough onto lightly floured surface and knead briefly with floured hands just until dough forms a ball.  Divide into 2 equal pieces and press each into a thick disk.  Wrap each loosely in plastic wrap or parchment paper and freeze for 10 minutes.  Do no freeze for more than 10 minutes.  
Preheat oven to 400F.  Meanwhile, pat the hotdogs dry with paper towels and stick a skewer 2 to 3 inches into 1 end of the dog.  On a large plate add remaining flour.  In a wide, shallow bowl lightly beat egg whites.  Remove 1 dough disk from freezer and transfer to floured surface.  Roll into a 13 inch wide and 1/4 inch thick oval.  Cut into 4- 3 1/4 inch wide strips that are about 2 inches longer than the hot dog.  Dip 1 hot dog in flour, shaking off excess, then dip in egg whites.  Transfer to 1 dough strip and wrap with dough, gently pushing seams together to seal.  Pinch off excess dough from ends to completely cover tip, leaving a 1/4 inch of hot dog exposed at skewer end.  Transfer to a greased pan.  Repeat with the remaining dogs and dough.  Bake until bottoms are golden brown and dough is cooked through, about 15 minutes.

Obviously, this recipe takes a little more time and love so save for a special occasion…like fair week!

Until next time…
look good, do good, feel good
Sara B.