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Parmesan No-Fry Corndogs - Lunch Version

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Parmesan No-Fry Corndogs - Lunch Version

Katie
The Cook
8 Servings
12 Ingredients
4 Comments

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.

8 Servings
12 Ingredients
4 Comments

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

  • 8.Popsicle Sticks
  • Baking Sheets
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Bake

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Make From Frozen Serving Day Directions

Bake

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Make It Now Cooking Directions

Oven Cook

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Nutrition Facts

  • Not available.

4 Comments

Join the discussion
  1. 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. 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!

    1. 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.

  3. 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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