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Bettered Corn Dogs
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
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Bettered Corn Dogs

Bettered Corn Dogs

Bettered Corn Dogs
  • Servings:Serves 8
  • Prep Time:15 minutes
  • Cook Time:10 minutes
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