Guilt-Free Mini Corn
Dogs
1⅛ cups buttermilk
2 eggs, I like using Egg-land Best eggs, see
healthy benefit
2 tablespoons pickle relish
2 tablespoon prepared yellow mustard or spicy brown
mustard
2 dashes Tabasco sauce
1¼ cups all-purpose flour
1 cup cornmeal
1 tablespoon sugar
1 teaspoon baking powder
1 teaspoon salt
½ teaspoon baking soda
1 (1 lb.) pkg. Hebrew National 97% fat-free
all-beef hot dogs, see shopping tip
Cooking spray, I like using olive oil
spray
1. Preheat oven to 400 degrees. Coat a baking pan
with cooking spray.
2. Combine buttermilk, eggs, relish, mustard and
Tabasco in a bowl.
3. In a large bowl, using a whisk, mix together
flour, cornmeal, sugar, baking powder, salt and baking soda. Stir buttermilk
mixture into cornmeal mixture to combine;
let stand 3 minutes. (The mixture will be thick.)
Using a whisk again, whisk mixture until smooth; transfer to a tall measuring
cup.
4. Cut each hot dog into three pieces crosswise.
Dip dogs into batter, coating entirely. It gets a little messy but just make
sure they are all fully coated.
You might need to use your finger to smear the
batter around. It doesn’t matter if they don’t look perfectly shaped. Mine don’t
but still taste great.
5. Place corn dogs on baking pan. Spray the corn
dogs with cooking spray.
6. Bake for 15 minutes on 1 side, turn over, coat
again with cooking spray and bake an additional 10-15 minutes.
7. Place a toothpick in each. Serve at once with
ketchup and mustard on the side.
Makes 21 mini corn dog bites
1 = 2 PointsPlus
No comments:
Post a Comment