Baked Corn Dog Bites

Healthy probably isn't the first word that comes to mind when you think of corn dogs. They're typically battered and deep-fried and void of any nutritional value. Since we love corn dogs, we set out to create a version that we could feel good about eating. These baked corn dog bites are as perfect for an after-school snack as they are for hors d'oeuvres at a party or a delicious weeknight dinner.


  • 2/3 cup FlapJacked Buttermilk Protein Pancake Mix
  • 2/3 cup cornmeal
  • 1 tsp garlic powder
  • salt & pepper to taste (about 1/8 tsp each)
  • 2 TBSP melted butter
  • 2 eggs
  • 1/4 cup water
  • 4 hot dogs (we used Applegate Organic beef hot dogs)


  • Serving Size:   2 bites
  • Servings:   12
  • Calories:   105
  • Fat:   5.5g
  • Carbs:   8g
  • Fiber:   2g
  • Sugar:   1g
  • Protein:   5.5g


  • Pre-heat oven to 350˚.
  • Place FlapJacked mix, cornmeal, garlic powder, salt and pepper into a medium-sized bowl and stir. Add in the butter, eggs and water and stir until you have a thick, sticky batter and set aside.
  • Cut up each hot dog into 6 equal pieces. Coat each piece hot dog and place on a cookie sheet covered with parchment paper or a silicon baking mat. (If batter gets to sticky to work with, dip your fingertips into a little bit of water.) Repeat until all pieces of hot dog are covered.
  • Place in the oven and bake for 12-14 minutes (or until the dough starts to turn slightly golde-brown).
  • Remove from the oven and let cool for at least five minutes before eating. ENJOY!

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