I saw these baked corn dogs in Everyday Food Magazine like two years ago and cut out the recipe, but never made them. The other day I was lacking in inspiration and went to my magazine recipes folder and came across these again and they sounded like the perfect Friday night meal. These are like a grown up version of one of my childhood favorites. I served them with tangy coleslaw and parmesan potatoes. The recipe calls for pre-cooked chicken sausage, but my local grocery, Season's Harvest, had the most wonderful looking fresh turkey brauts so I used those. This was so fun to eat and delicious! I loved using the turkey brauts. They had a wonderful flavor and made these extra special. And as you will see below, Adam loved these. We will definitely make these again. 
Baked Corn Dogs
Source: Everyday Food Magazine
Ingredients
Serves 4
1 1/2 cups all-purpose flour (spooned and leveled), plus more for dusting sausages
1/3 cup yellow cornmeal
2 teaspoons baking powder
2 teaspoons sugar
Coarse salt and ground pepper
2/3 cup milk
2 large eggs, lightly beaten
2 teaspoons vegetable oil
4 precooked smoked chicken sausages (13 ounces total) or 4 links turkey brauts
Ketchup and mustard, for serving (optional)
Directions
If using fresh turkey brauts. Spray a skillet with olive oil cooking spray and cook brauts over medium heat until browned on all sides and firm to the touch.
If using fresh turkey brauts. Spray a skillet with olive oil cooking spray and cook brauts over medium heat until browned on all sides and firm to the touch.
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.
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.
How fun!
ReplyDeleteoh my... I need to make this!
ReplyDeleteI love corn dogs and this looks like a yummy and healthy alternative!
ReplyDeleteI had my first corn dog last summer at a fair and it was delicious! Now, I have a recipe (thanks to you!) to make my own!
ReplyDeleteI haven't had a corn dog in ages! These look so fun and really tasty!
ReplyDeleteI haven't had a corn dog in who knows how long. I have definitely never made my own. I think my husband's face would look similar to your husband's if I handed him one of these!
ReplyDeleteJosh is going to LOVE these!! How fun!
ReplyDeleteHow great that these are baked! I used to love these when I was younger but don't have a deep fryer, I need to try this out!
ReplyDelete