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Quick and easy low-fat, gluten-free, vegan baked corn dogs.

As a German, I never came across corn dogs before. However, when I was searching the internet for some fast food recipes, I finally discovered some corn dog recipes and wanted to have a vegan and gluten-free version.

As I am not a fan of frying my food (yes, I know it’s fast food and needs to be fried), I was keen to try a baked, vegan, gluten-free corn dog variant! The actual problem was getting gluten-free, wheat-free, yeast-free vegan hot dogs … well, I found some that somehow tasted like plastic and used them for this recipe. But despite those slightly disgusting hot dogs, the final corn dogs tasted quite acceptable. I now need to find a good vegan, gluten-free, wheat-free, yeast-free hot dog recipe that I can use to make very very delicious corn dogs, but so far all those self-made hot dogs turned out too tender for corn dogs. Suggestions are welcome :)!

You may experiment a bit with the spices you add to the dough and serve the baked corn dogs with mustard and/or ketchup. Try whatever you like!

Every March on the first Saturday of the NCAA Men’s Division | Basketball Championship is National Corndog Day – a celebration concerning basketball, the corn dog, Tater Tots and American beer, so be prepared ;).

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Baked Corn Dogs

Print Recipe

Servings	Prep Time
12 mini-corndogs	15 minutes

Cook Time

20 minutes

Servings Prep Time 12 mini-corndogs 15 minutes

Cook Time 20 minutes

Baked Corn Dogs Print Recipe Servings Prep Time 12 mini-corndogs 15 minutes Cook Time 20 minutes Servings Prep Time 12 mini-corndogs 15 minutes Cook Time 20 minutes

Ingredients

• 6 vegan hot dogs , cut in halves (gluten-free)
• 60 g cornmeal
• 30 g all-purpose flour , gluten-free
• 1 Tbsp sugar or xylitol
• 1 tsp soy flour
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 tsp onion powder
• 1/2 tsp cayenne
• 1/4 tsp garlic powder
• 1 tsp baking powder
• 125 ml plant based milk
• 1 tsp mustard

Servings: mini-corndogs

Instructions

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together cornmeal, flour, sugar, soy flour, salt, pepper, onion powder, cayenne, garlic powder and baking powder.
3. Add milk and mustard and mix until just combined.
4. Insert a wooden stick into each of the hot dogs and coat the dogs with the batter.
5. Place the corn dogs on the prepared sheet and bake for 20 minutes.

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