Skip to main content
Close

Print This Recipe

Bettered Corn Dogs

  • Servings:

    Serves 8 as an appetizer
  • Prep Time:

    15 minutes
  • Cook Time:

    10 minutes

Ingredients

1/2 cup fine yellow cornmeal
1/4 cup all-purpose flour
1/4 cup whole wheat flour
1 Tbsp. sugar
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/8 tsp. freshly ground pepper
1 egg white
3/4 cup low-fat buttermilk
1 Tbsp. canola or vegetable oil
8 (6-inch-long) lower fat hot dog
Bettered Corn Dogs

Directions

1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper or spray with vegetable cooking spray.
2. In a large bowl, combine cornmeal, both flours, sugar, baking powder, baking soda, salt, and pepper. In a smaller bowl, combine egg white, buttermilk, and oil. Add to the dry ingredients and mix just until incorporated. Pour batterinto a tall pint glass; you may need to refill the glass.
3. Spear each hot dog with a sturdy 8-inch wooden skewer, leaving about 2 1/2 to 3 inches of the skewer to use as a handle. Dip skewered hot dogs into thebatter and twirl to coat, letting the excess batter drip back into the glass. Place the dipped hot dogs on the prepared baking pan about 1 1/2 to 2 inches apart. If there are any exposed spots of hot dog, spoon additionalbatter on to cover. Cook in two batches if necessary.
4. Bake for 5 minutes, then turn the corn dogs over and bake an additional 5 to 7 minutes, until batter is firm. Remove from heat and let rest for a few minutes;serve warm.
Source: Hannaford fresh Magazine, July - August 2010

Nutrition

Nutritional Facts
Servings Serves 8
Base Nutrients
Calories 180 kcal (9%)
Calories from Fat 81 kcal (0%)
Total Fat 9 g (14%)
Saturated Fat 4 g (18%)
Cholesterol 20 mg (7%)
Sodium 720 mg (30%)
Total Carbohydrates 17 g (6%)
Dietary Fiber 2 g (8%)
Protein 9 g (15%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
loading