Baked Mini Corn Dogs!
I'm easily talked into making anything once. My husband and I love what we call football foods----nachos, corn dogs, mini tacos, pizza, pretty much anything that can be bought in the frozen section at the grocery store. Instead of buying it and feeling oh so guilty later, we try to put a healthier spin on it and sometimes it turns out and sometimes it doesn't. I would make these again, but the corn dogs could use a little sweetness, probably some honey would put them into the definitely make category. Matt enjoyed them though so I guess I can't complain.
Adapted from: http://www.diabeticlivingonline.com/recipe/pork/baked-corn-dogs/
Nonstick cooking spray
6 turkey cheese dogs, halved
3/4 cup flour--I used Whole Wheat White All-Purpose
1/3 cup yellow cornmeal
1 Tbsp. Splenda
1 tsp. baking powder
1/4 tsp. dry mustard
1/8 tsp. salt
1/3 cup skim milk
1 egg, lightly beaten
1 tsp. olive oil (it's all I had on hand)
)
1. Preheat oven to 400 degrees F.
2. In a medium bowl, mix together flour, cornmeal, sugar, baking powder, dry mustard, and salt.
4. Take each half of hot dogs and dip into batter. (Note: I found it easier to dip and then use my hands to finish covering as I was placing it on the baking sheet.) Place each hot dog on lightly sprayed baking sheet.
5. Bake for 14-16 minutes or until golden brown.
6. Serve with condiment of choice and enjoy!