I have shared several different corn dog recipes on my site over the years. Each time I have had readers ask about a baked version. Well today, I have just that for you. Now after trying these, I wouldn’t say that they are a traditional corn dog but still have a nice corn dog aspect to them. These baked corn dogs really are more like a cross between a corn dog and a pig in a blanket.
The night we ate these everyone started to suggesting what to call this recipe, it went like this:
“Corn dog in a blanket,” my daughter says.
“Pigs in a corny blanket,” my husband pipes in.
“How about piggies in a snuggie?” I ask.
The conversation went down hill from there with my two older boys. There suggestion were less appropriate so it’s best to not share their ideas. I finally settled on calling them baked corn dogs.
Whatever you want to call them, they are baked. They are tasty. They were devoured. Make them, eat them, enjoy them.
- PILLSBURY GRAND BISCUITS
- ALL BEEF HOT DOGS (I USED SOME WITH CHEESE INSIDE)
- 16 SUCKER STICKS, OPTIONAL
- 1/4 cup cornmeal
- 2 Tbsp sugar
- 2 pkg Pillsbury Grand Biscuits
- 8 all beef hot dogs, cut in half (I used some with cheese inside)
- 16 sucker sticks, optional
- Preheat oven to 375 degrees and line a baking sheet with parchment paper.
- In a bowl, combine the cornmeal and sugar.
- Using a biscuit, wrap each hot dog half. Press seams together completely covering each hot dog half in the biscuit.
- Then roll in cornmeal mixture and place on the baking sheet. Place them far enough apart so when they puff and cook that won’t touch. You may need to do two baking sheet to allow this.
- Bake for 15-20 minutes until fully cooked and golden brown.
- If desired insert sucker stick into each corn dog to serve. Be sure that the stick gets into the hot dog.
Recipe adapted from From Which Things Grow.