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Baked Corn Dogs

Baked Corn Dogs

Who doesn’t love a corn dog? Crispy, carb-y and decadent, corn dogs bring to mind summer, carnivals and simple pleasures but they come with a lot of baggage: corn dogs are crispy because they’re deep-fried – mmm, fried deliciousness – and that’s something many of us try to avoid, both because of the messy kitchen and the empty calorie gut bomb. These corn dogs take the rich, flavorful batter – the taste boosted with actual corn – and, with a fraction of the oil, result in a satisfying, comfort food with a much-improved nutritional profile.

I developed this as a gluten-free recipe but generally whatever all-purpose flour you prefer would do the trick, though you may have to fiddle around a little with the dry-to-wet ratio. Last, when baking gluten-free, I typically add xanthan gum, which can add structure and binding to batters; it is NOT necessary, though, and should be omitted with products with gluten.


Baked Corn Dogs
6 corn dog sticks or wooden skewers
6 jumbo vegan hot dogs,
cooked and cooled
1/2 cup plain, unsweetened plant-based milk
cup aquafaba
1 teaspoon fresh lemon juice
4 teaspoons maple syrup
3/4 cup frozen corn,
1 cups gluten-free, all-purpose flour
(I used Bob’s Red Mill)
1 cup fine cornmeal
1 teaspoon onion powder
teaspoon cayenne powder
teaspoon xanthan gum*
Salt and pepper to taste
2 tablespoons refined coconut oil or vegan butter, solid

Preheat the oven to 375 degrees. Line a cookie sheet with parchment paper. 

Combine the milk, aquafaba, lemon juice, maple syrup and corn in a blender and blend until smooth.

In a large bowl, combine the flour, cornmeal, onion powder, cayenne powder, xanthan gum, salt and pepper. Cut in the oil or vegan butter and mix into the flour with a fork. Stir in the milk and mix with a spoon until it comes together. It should stick between your fingers. If it is too dry, add more milk or oil; if it is too wet, add more flour. It needs to coat and stick to your veggie dogs. Mix until combined. It should be thick but smooth.

Take a handful of better and shape around the veggie dogs. It is very forgiving dough. Keep molding until the entire veggie dog is covered and in the shape of a corn dog. Prepare all the dogs and then push in your sticks. Place on your baking sheet.

Bake for ten minutes, flip and bake for ten minutes more, so 20 minutes total, until golden on both sides. Serve with mustard, ketchup, cashew cheese or whatever you like!

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