This innovative twist on a classic treat transforms familiar corn dogs into a crispy, golden delight. The perfect blend of sweet and savory creates a satisfying bite that’s fun for the whole family. Enjoy these irresistible Corn Dogs at your next gathering or as an exciting meal for kids and adults alike.
Hey everyone, today Im sharing my recipe for Waffle Corn Dogs, and doggonit these are good! This recipe uses 1 cup all-purpose flour and 1 cup cornmeal, which provides a mix of protein and fiber as well as a nice crunchy texture when combined with 2 teaspoons baking powder and 1/2 teaspoon salt.
I use 1/4 cup granulated sugar to add a touch of sweetness and 1 large egg with 1 cup whole milk for a good source of calcium and protein. Adding 2 tablespoons melted butter enhances the flavor and creates a crisp finish, while the 8 hot dogs skewered on wooden skewers make them easy to handle in your waffle maker recipes.
Its a smart twist on regular Corn Dogs and is perfect whether youre looking for a fun easy meal for kids or a healthy dinner recipe that still satisfies.
Why I Like this Recipe
I love this recipe because it combines the comfort of a corn dog with the crispy fun of a waffle, and it just feels like a cool twist on a classic snack. Sometimes, I feel like trying new things in the kitchen, and this one is super easy to whip up even if I’m not in top chef mode. I also like how the batter mixes sweet and savory flavors really well, making each bite satisfyingly unique. Plus, it’s a great recipe to share with friends when we’re just chillin’ and looking for something different to snack on.
Ingredients
- All-Purpose Flour: A common carb source that gives structure, though lacks nutrients compared to whole grains.
- Cornmeal: Adds a slight crunch and sweet corn flavour, offering extra fibre and unique taste.
- Baking Powder: Helps the batter rise and become light, not contributing much nutrition.
- Egg: Provides protein and moisture, binding ingredients together for a cohesive texture.
- Whole Milk: Adds creaminess and richness along with calcium benefits, enhancing flavor nicely.
- Hot Dogs: A protein boost with salty, savory flavor, balancing the sweet elements.
- Melted Butter: Enriches taste and moistness, providing a smooth texture and indulgent finish.
- Vegetable Oil Spray: Ensures non-stick cooking without excess fat, just a light coat on iron.
- Wooden Skewers: Keep hot dogs in place during cooking, simple but very useful for serving.
Ingredient Quantities
- 1 cup all-purpose flour
- 1 cup cornmeal
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- 1 large egg
- 1 cup whole milk
- 2 tablespoons melted butter
- 8 hot dogs (about 6 inches each)
- 8 wooden skewers (soaked in water for 20 minutes)
- Vegetable oil spray for greasing the waffle iron
How to Make this
1. Preheat your waffle iron to medium and spray it well with vegetable oil so nothing sticks.
2. In a large bowl, mix together 1 cup all-purpose flour, 1 cup cornmeal, 2 teaspoons baking powder, 1/2 teaspoon salt, and 1/4 cup granulated sugar.
3. In another bowl, beat 1 large egg then stir in 1 cup whole milk and 2 tablespoons melted butter until combined.
4. Pour the wet ingredients into the dry and stir just until blended. Don’t overmix it; a few lumps are ok.
5. Stick each of the 8 hot dogs onto a wooden skewer (make sure they were soaked in water for about 20 minutes before using).
6. Dip each hot dog slowly into the batter making sure all sides are covered so it cooks evenly.
7. Place the battered hot dogs in the preheated waffle iron carefully, pressing them down a bit.
8. Cook them for about 3 to 4 minutes, or until they get a nice golden brown color on the outside.
9. Remove the waffle corn dogs with some care (they’ll be hot) and let them sit for a few minutes to cool off.
10. Serve and enjoy these doggonit’ tasty waffle corn dogs while they’re warm!
Equipment Needed
1. Waffle iron (preheated to medium) and a can of vegetable oil spray
2. Large bowl for mixing the dry ingredients
3. Another bowl for the wet ingredients; you’ll need a whisk or fork
4. Measuring cups and spoons for flour, cornmeal, and others
5. Wooden skewers (soaked in water for about 20 minutes) to stick the hot dogs
6. Tongs or a spatula to carefully remove the hot waffle corn dogs from the waffle iron
7. A plate or container for serving once they’re done
FAQ
Waffle Corn Dogs Recipe Substitutions and Variations
- You can swap all-purpose flour with whole wheat flour or even a gluten free blend but remember it might change the texture a bit.
- If you’re out of cornmeal, try using finely ground polenta that should give you a similar crunch in the waffle corn dogs.
- Rather than whole milk, almond milk or soy milk work fine if you are looking for a dairy free option, though it might slightly affect the flavor.
- Instead of using a regular egg, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water to make a flax egg which is a good binding substitute.
Pro Tips
1. Make sure your waffle iron is really hot and greased well — it gotta be extra oiled up so nothing sticks and you get that crisp yummy finish.
2. When dipping the hot dogs in batter, do it slowly and carefully so you get an even coat all round – a rushed dip can cause spots to miss out on the crunch.
3. If you wanna add extra flavor, try brushing a bit more melted butter onto the hot dogs right after you take them out of the iron; it makes everything even tastier.
4. Serve these with your favorite sauce warm, coz if you wait too long they might get soggy and lose that awesome crispy bite.
Waffle Corn Dogs Recipe
This innovative twist on a classic treat transforms familiar corn dogs into a crispy, golden delight. The perfect blend of sweet and savory creates a satisfying bite that's fun for the whole family. Enjoy these irresistible Corn Dogs at your next gathering or as an exciting meal for kids and adults alike.
8
servings
320
kcal
Equipment: 1. Waffle iron (preheated to medium) and a can of vegetable oil spray
2. Large bowl for mixing the dry ingredients
3. Another bowl for the wet ingredients; you’ll need a whisk or fork
4. Measuring cups and spoons for flour, cornmeal, and others
5. Wooden skewers (soaked in water for about 20 minutes) to stick the hot dogs
6. Tongs or a spatula to carefully remove the hot waffle corn dogs from the waffle iron
7. A plate or container for serving once they’re done
Ingredients
-
1 cup all-purpose flour
-
1 cup cornmeal
-
2 teaspoons baking powder
-
1/2 teaspoon salt
-
1/4 cup granulated sugar
-
1 large egg
-
1 cup whole milk
-
2 tablespoons melted butter
-
8 hot dogs (about 6 inches each)
-
8 wooden skewers (soaked in water for 20 minutes)
-
Vegetable oil spray for greasing the waffle iron
Directions
- Preheat your waffle iron to medium and spray it well with vegetable oil so nothing sticks.
- In a large bowl, mix together 1 cup all-purpose flour, 1 cup cornmeal, 2 teaspoons baking powder, 1/2 teaspoon salt, and 1/4 cup granulated sugar.
- In another bowl, beat 1 large egg then stir in 1 cup whole milk and 2 tablespoons melted butter until combined.
- Pour the wet ingredients into the dry and stir just until blended. Don't overmix it; a few lumps are ok.
- Stick each of the 8 hot dogs onto a wooden skewer (make sure they were soaked in water for about 20 minutes before using).
- Dip each hot dog slowly into the batter making sure all sides are covered so it cooks evenly.
- Place the battered hot dogs in the preheated waffle iron carefully, pressing them down a bit.
- Cook them for about 3 to 4 minutes, or until they get a nice golden brown color on the outside.
- Remove the waffle corn dogs with some care (they’ll be hot) and let them sit for a few minutes to cool off.
- Serve and enjoy these doggonit' tasty waffle corn dogs while they're warm!
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 150g
- Total number of serves: 8
- Calories: 320kcal
- Fat: 15g
- Saturated Fat: 6g
- Trans Fat: 0.5g
- Polyunsaturated: 1.5g
- Monounsaturated: 7g
- Cholesterol: 50mg
- Sodium: 550mg
- Potassium: 150mg
- Carbohydrates: 35g
- Fiber: 2g
- Sugar: 5g
- Protein: 12g
- Vitamin A: 300IU
- Vitamin C: 0mg
- Calcium: 150mg
- Iron: 2mg
