Easy Homemade Baked Corn Dogs you can whip up in your own kitchen and dip in any of your favorite sauces! A healthier version of an old comfort food classic.
Easter dinner gets a lot of attention. With the ham and the potatoes and the green beans and the buttery rolls and all that. But what do you eat for lunch on Easter Sunday? PB & J?
No no no no…. I’ve got something much much better for you.
I grew up eating those frozen corn dogs you can find at places like Sam’s Club and Costco and I won’t lie – I love em’. I used to make what we call “fry sauce” here in Utah and dunk those babies to my heart’s content. But I never dreamed I could or would ever make crispy golden corn dogs at home – without even touching a deep fryer!
The giant corn dogs at fairs and carnivals, let’s be honest, they’re pretty much heavenly. But maybe not so good on the calorie side of things so I try to keep my deep-fried ever lovin’ corn dog days to a minimum. But when you bake them at home, there’s no limit – the joy can continue day and night anytime you wish. Adults, kids, they all love corn dogs. They’re an instant crowd pleaser you know?
Just take a look at that golden crust – you can make that with Bisquick and cornmeal! Genius right? I know. I think it’s pretty awesome too.
So when you’re planning your Easter Sunday dinner, don’t forget your lunch plans – and consider some homemade baked corndogs for a change of pace. You’ll be glad you did!
Homemade Baked Corn Dogs
- 1 cup Bisquick
- 1 cup cornmeal
- ½ teaspoon salt
- ½ teaspoon ground mustard
- 6 tablespoons butter
- ½ cup milk
- ¼ cup honey
- 7 lean hot dogs - cut in half crosswise
- 14 wooden sticks
- dipping sauce - (I used ketchup and mustard)
- Preheat oven to 400 degrees. Grease a large baking sheet and set aside.
- In a large bowl, whisk together the Bisquick, cornmeal, salt and ground mustard. Cut in the butter with two forks (or you can use a pastry blender or your fingers) until mixture resembles coarse crumbs. Stir in the milk and honey with a spoon or your hands until combined.
- Place dough on a lightly floured piece of parchment paper. Sprinkle some more flour over the dough and top with another piece of parchment paper. Use a rolling pin to roll dough to 1/4-inch thickness.
- Push a wooden stick up the center of the cut end of each hot dog half. Place the dog on the dough and cut a square that is big enough to wrap around it. Use your hands to gently press the dough around each hot dog sealing both ends and any open areas.
- Place corn dogs on prepared baking sheet and bake for 15-20 minutes or until golden brown. Serve warm with dipping sauces (such as mustard and ketchup or other favorites).
Recipe slightly adapted from GMI
And to wrap up this meal…. 4 Ingredient Caramel Apple Dump Cake! There are no. words.
Top it with vanilla ice cream. Trust me. You’re gonna looooove it.
- 4 cups chopped apples (peeled and cored)
- 1box Betty Crocker yellow cake mix
- 3/4 cup butter, melted
- 1/2 cup caramel sauce
- Preheat oven to 350°F. Grease a 9×13 inch pan.
- Spread chopped apples in the bottom of your prepared pan. Drizzle with caramel sauce. Sprinkle evenly with dry cake mix, and pour melted butter over top, making sure to cover top with butter as much as you can.
- Bake 45 to 50 minutes or until bubbly. Serve warm with vanilla ice cream if desired.
Check out more easy weeknight meals and desserts!
Check out more Easter meal ideas here!
This is a sponsored conversation written by me on behalf of Betty Crocker via Burst Media. The opinions and text are all mine.
The “dough” turned out more like super sticky batter for me! Very messy as we tried to glob it onto the hot dog. The flavor was good, but the outside crumbled to pieces as we ate it. Maybe I did something wrong? My cornmeal is old so maybe that contributed to it?
I’m sorry that happened. I’m not sure what the issue was perhaps the cornmeal, but the outside crumbled due to the dough being too thick to begin with. If this happens again you can add more liquid, like the milk, to help thin it out.