Directions: Combine the flour, cornmeal, sugar, baking powder and salt in a food processor. Pulse 2-3 times to combine. Add the butter and pulse 5-6 times until mixture is crumbly. Add the milk and egg and pulse just until the dough holds together. Remove the dough and place it on a cutting board. Knead about 5-6 times then divide the dough into 6 equal portions. Roll each dough portion into a thin, flat rectangle. Insert a wooden stick mid-point into each hot dog. Place the hot dog lengthwise down one side of a piece of dough and roll up. Smooth the edges with water. Repeat with remaining hot dogs. Refrigerate for 20 minutes. Spray a baking sheet with non-stick spray and place the corn dogs onto the sheet. Bake at 375 for 12 minutes, turning often to promote even browning.
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|Serving Size: 1 Serving (833g)|
|Recipe Makes: 1|
|Calories from Fat: 1135 (41%)|
|Amt Per Serving||% DV|
|Total Fat 126.1g||168 %|
|Saturated Fat 57.7g||288 %|
|Monounsaturated Fat 51.8g|
|Polyunsanturated Fat 7.5g|
|Cholesterol 454.2mg||140 %|
|Sodium 5772.4mg||199 %|
|Potassium 865.6mg||23 %|
|Total Carbohydrate 343.3g||101 %|
|Dietary Fiber 10.6g||42 %|
|Sugars, other 332.8g|
|Protein 61.5g||88 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2746
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