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. 

FlapJacked Baked Corn Dog Bites Recipes


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!