These corn dogs bites are baked for a healthier version of this street fair favorite. These are great for parties for kids, superbowl parties or just as an easy and fun snack. For a vegan version, substitute the egg for egg replacement and use dairy-free veggie dogs for the hot dogs.
Makes 36 bites
- 1 cup fine cornmeal
- 1 cup all-purpose flour
- 2 T. dark brown sugar
- 1 ½ t. baking powder
- ½ t. baking soda
- ½ t. salt
- 1 ¼ cup almond milk
- 1 large egg, lightly beaten
- 2 t. olive oil
- 16 hot dogs or soy dogs, cut into thirds
1. Preheat the oven to 400 F. Line a large baking sheet with parchment paper and set aside.
2. In a medium-sized mixing bowl, sift together the cornmeal, flour, sugar, baking powder, baking soda and salt, and make a well in the center. In another bowl, whisk together the almond milk, the egg and the oil until well combined. Add to the well in the dry ingredients and mix until just combined.
3. Insert a toothpick or small skewer into each of the hot dog thirds. Dip each hot dog into the batter, turning to coat, and place on the prepared sheet. Bake for 15 to 20 minutes, or until puffed and golden brown.
