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Parmesan No-Fry Corndogs

Growing up, my dad didn’t do much of the cooking- maybe you can relate!  His all time go-to meal was, and still is, the corndog.  Now, I don’t personally care for corndogs and I’m willing to bet I did more than my fair share of whining about corndogs, AGAIN.   Between my own resistance to corndogs and wanting to feed my kids something a little more healthy, I started searching for a homemade no fry rendition of the summertime favorite.  And once I found one that seemed fairly simple, I added parmesan because I believe a little cheese can fix almost anything.  What I discovered is that I actually DO like some corndogs and my kids enjoyed them as well.

Parmesan No Fry Corndogs


Katie @ onceamonthmeals.com, adapted from Tramie’s Kitchen


  • 2 cups cornmeal
  • 2 cups all purpose flour
  • 2 cups grated parmesan cheese
  • 4 tablespoon brown sugar
  • 3 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoon mustard powder
  • 2 teaspoon garlic powder
  • 2.5 cup buttermilk
  • 2 eggs, lightly beaten
  • 4 teaspoon olive oil
  • 8 hot dogs, cut in half
  • 16 popsicle sticks


Preheat oven to 400.  Mix cornmeal, flour, parmesan, sugar, baking powder, baking soda, salt, mustard powder, and garlic powder in a medium bowl and make a well in the center.  In a seperate bowl, combine the buttermilk, egg, and oil.  Once combined, add liquid ingrediants to the well in the dry ingrediants bowl and stir until just combined.  Arrange hot dogs on popsicle sticks, wet your hand and spread some batter onto it in the shape of a square and place hotdog in the center.  Roll to cover in batter.  If you prefer to not get quite as messy, you can always place the batter in a shallow dish and roll the hot dog in it- you may just need to use your hands a bit to pack the batter around the hot dog still.  Place on baking sheet and bake for 15-20 minutes or until golden brown.

Freezing Directions:

Follow above directions for assembling and cooking corndogs.  After baking, flash freeze and then place in freezer bags, label, and freeze.  To serve: reheat in microwave for 1-2 minutes or at 300 degrees in oven for 7-8 minutes or until heated through.

Servings: 4


**conversion chart image provided by Erik Spiekermann


5 Responses to “Parmesan No-Fry Corndogs”

  1. Krista White says:

    I just made these for a playdate we had and they were delicious! I used cocktail size hotdogs and made the corndogs in a mini muffin pan. They turned out amazing! Thanks for the great recipe!

  2. Erin says:

    How much salt should be included? I was going to add some in and forgot. After tasting, I realized the batter needs it. The batch still turned out good!

    • katie says:

      I would start with 0.5 teaspoon of salt and taste the batter to see if it helps. You could go up to 1 teaspoon of salt if you like, depending on the brand of parmesan you use. The brand I bought when I made these was very high in salt so I omitted it all together.

  3. [...] Parmesan No-Fry Corn Dogs from Once a Month Mom not only sound tasty, but they’re freezer friendly too. [...]

  4. Beth says:

    Sorry! I made these but we didn’t like them at all :-( I thought the batter was very bland and they just fell apart.

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