Baked Corn Dogs

Happy Memorial Day!

Today marks the beginning of summer as we remember our fallen heroes.

Yesterday my boys asked to visit their sister’s grave at the cemetery.  They picked dandelions for her and said a prayer for all of the babies.  And we also got to walk among the flags marking the graves of veterans and fallen soldiers.

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After remembering yesterday, we’re welcoming summer today with the ultimate summertime kid food: corn dogs!

I love love love this recipe!  Not only are these corn dogs baked instead of fried, they’re also made with a batter of cornmeal and whole wheat flour!  Healthier kid options for the win (I’m on a mission to remake some of my kids’ favorites at home with healthier ingredients – so far chicken nuggets and now corn dogs have been a huge success!)

Happy Memorial Day, everyone!

Baked Corn Dogs

Adapted from The BakerMama

1 cup whole wheat flour

1 cup cornmeal

1 tsp baking powder

½ tsp salt

½ tsp ground mustard

6 tbsp unsalted butter, cut into small pieces (very cold)

½ cup buttermilk

¼ cup honey

6 hot dogs (I chose bun length all beef hot dogs)

Small wooden sticks

Preheat the oven to 400 degrees F and line a large baking sheet with parchment or a silicone baking mat.

In a large bowl, whisk together the flour, cornmeal, baking powder, salt, and ground mustard.  Stir in the butter chunks.  Use a pastry blender or fingers to cut the butter into the flour mixture.  Mix until the butter forms coarse crumbs.

Stir in the butter milk and honey, kneading with hands slightly until the dough holds together.

Lightly flour a rolling mat and rolling pin.  Turn the dough out onto the floured mat and roll about ¼-inch thick.

Cut each hot dog in half and push a wooden stick through the cut side.  Measure the hot dogs against the dough and cut squares to fit (mine were approximately 4x4 inches).  Wrap the dough around each hot dog, taking care to knead the edges together and to close the top and bottom (the dough is very forgiving!)

Place the corndogs onto the prepared baking sheet and bake for 15-20 minutes or until the outsides begin to brown.  Serve hot with ketchup and mustard for dipping.

Makes 12 corn dogs.