I saw these baked corn dogs in Everyday Food Magazine like two years ago and cut out the recipe, but never made them. The other day I was lacking in inspiration and went to my magazine recipes folder and came across these again and they sounded like the perfect Friday night meal. These are like a grown up version of one of my childhood favorites. I served them with tangy coleslaw and parmesan potatoes. The recipe calls for pre-cooked chicken sausage, but my local grocery, Season’s Harvest, had the most wonderful looking fresh turkey brauts so I used those. This was so fun to eat and delicious! I loved using the turkey brauts. They had a wonderful flavor and made these extra special. And as you will see below, Adam loved these. We will definitely make these again.
Baked Corn Dogs
Source: Everyday Food Magazine
Ingredients
Serves 4
1 1/2 cups all-purpose flour (spooned and leveled), plus more for dusting sausages
1/3 cup yellow cornmeal
2 teaspoons baking powder
2 teaspoons sugar
Coarse salt and ground pepper
2/3 cup milk
2 large eggs, lightly beaten
2 teaspoons vegetable oil
4 precooked smoked chicken sausages (13 ounces total) or 4 links turkey brauts
Ketchup and mustard, for serving (optional)
Serves 4
1 1/2 cups all-purpose flour (spooned and leveled), plus more for dusting sausages
1/3 cup yellow cornmeal
2 teaspoons baking powder
2 teaspoons sugar
Coarse salt and ground pepper
2/3 cup milk
2 large eggs, lightly beaten
2 teaspoons vegetable oil
4 precooked smoked chicken sausages (13 ounces total) or 4 links turkey brauts
Ketchup and mustard, for serving (optional)
Directions
If using fresh turkey brauts. Spray a skillet with olive oil cooking spray and cook brauts over medium heat until browned on all sides and firm to the touch.
If using fresh turkey brauts. Spray a skillet with olive oil cooking spray and cook brauts over medium heat until browned on all sides and firm to the touch.
Preheat oven to 375 degrees. Line a baking sheet with parchment paper; set aside. In a medium bowl, whisk together flour, cornmeal, baking powder, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Make a well in center; add milk, eggs, and oil. Mix just until combined.
Insert an ice-pop stick into one end of each sausage, leaving a 1 1/2-inch handle. Dust with flour; tap off excess. Using handle, rotate each sausage over bowl as you spoon batter to coat evenly. Place on sheet; bake 5 minutes. Remove from oven. Using a spatula, reapply batter that has slipped onto sheet. Return to oven; bake until golden, 20 minutes. Serve with ketchup and mustard, if desired.
Welcome! I'm Stephanie, a thirty something girl loving life with my husband Adam and our two little miracles living in gorgeous Southeast Tennessee. I'm passionate about Jesus, traveling, sports (Go Titans!), and of course food! Read more about me 
How fun!
oh my… I need to make this!
I love corn dogs and this looks like a yummy and healthy alternative!
I had my first corn dog last summer at a fair and it was delicious! Now, I have a recipe (thanks to you!) to make my own!
I haven’t had a corn dog in ages! These look so fun and really tasty!
I haven’t had a corn dog in who knows how long. I have definitely never made my own. I think my husband’s face would look similar to your husband’s if I handed him one of these!
Josh is going to LOVE these!! How fun!
How great that these are baked! I used to love these when I was younger but don’t have a deep fryer, I need to try this out!