Baked Corn Dogs

Baked Corn Dogs

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Rated: 6
  • Prep 20 mins
  • Bake 14 mins
  • Serving Size: 1 corn dog
  • Carb Grams Per Serving: 29


  • Nonstick cooking spray
  • 3/4 cup all-purpose flour
  • 1/3 cup yellow cornmeal
  • 1 tablespoon sugar or sugar substitute* equivalent to 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon dry mustard
  • 1/8 teaspoon salt
  • 1/3 cup fat-fee milk
  • 1 egg, lightly beaten
  • 1 teaspoon canola oil
  • 6 wooden skewers
  • 6 reduced-fat frankfurters, patted dry
  • Yellow mustard (optional)


  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or lightly coat with cooking spray; set aside. For batter, in a medium bowl, stir together flour, cornmeal, sugar, baking powder, dry mustard, and salt. In a small bowl, combine milk, egg, and oil. Add milk mixture to flour mixture; mix just until combined (mixture will be thick).
  2. Insert wooden skewers into ends of the frankfurters. Holding on to skewer, rotate each frankfurter over bowl and spread batter to coat frankfurter evenly. Place on prepared baking sheet. Bake for 14 to 16 minutes or until golden brown. If desired, serve with yellow mustard. Makes 6 corn dogs (1 corn dog per serving)


  • *Sugar Substitutes: Choose from Splenda® Granular, Equal® Spoonful or packets, or Sweet'N Low® bulk or packets. Follow package directions to use product amount equivalent to 1 tablespoon sugar.
  • *Sugar Substitutes: PER SERVING WITH SUBSTITUTE: same as above, except 181 cal., 27 g carb.

Nutrition Facts Per Serving:

PER SERVING: 189 cal., 4 g total fat (1 g sat. fat), 56 mg chol., 567 mg sodium, 29 g carb. (1 g fiber, 3 g sugars), 10 g pro.

Diabetic Exchanges

Starch (d.e): 2; Medium-Fat Meat (d.e): 0.5;