Parmesan No-Fry Corndogs - Lunch Version
Covered in a savory parmesan-laced batter, these baked corndogs are a delightfully flavorful alternative to the frozen store bought variety. With hints of mustard, garlic and brown sugar in the mix, grown ups are bound to enjoy these as much as any kid.
Ingredients
- 1 cup Cornmeal
- 1 cup Flour, All-Purpose
- 1 cup Parmesan Cheese, Grated
- 2 tablespoons Brown Sugar
- 3 teaspoons Baking Powder
- 1 ½ teaspoons Baking Soda
- 1 teaspoon Mustard Seed, Ground
- 1 teaspoon Garlic Powder
- 1 ¼ cups Buttermilk
- 1 individual Egg
- 2 teaspoons Olive Oil
- 4 individual Hot Dog
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Mix cornmeal, flour, parmesan, sugar, baking powder, baking soda, mustard powder, and garlic powder in a bowl and make a well in the center.
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Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Mix cornmeal, flour, parmesan, sugar, baking powder, baking soda, mustard powder, and garlic powder in a bowl and make a well in the center.
- In a seperate bowl, combine the buttermilk, egg, and oil.
- Once combined, add liquid ingredients to the well in the dry ingredients 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.
- Place on baking sheet and bake at 400 degrees for 15-20 minutes or until golden brown.
Nutrition Facts
- Servings Per Recipe
- 8 Servings
- Serving Size
- 1 corn dog Amount Per Serving
- Calories
- 327
- Total Fat
- 15g
- Saturated Fat
- 7g
- Trans Fat
- 1g
- Cholesterol
- 62mg
- Sodium
- 1011mg
- Total Carbohydrates
- 35g
- Fiber
- 3g
- Sugar
- 5g
- Protein
- 13g
- WW Freestyle
- 11
4 Comments
Join the discussionI 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!
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!
Erin,
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.
Sorry! I made these but we didn’t like them at all 🙁 I thought the batter was very bland and they just fell apart.