Description
These Sticky Honey Corn Dogs are a fun twist on a classic favorite! Cooked on a sheet pan for easy preparation, they are served with a vibrant pepper crunch that adds color and flavor to every bite.
Ingredients
– 1 cup all-purpose flour
– 1 cup cornmeal
– 2 tablespoons sugar
– 1 tablespoon baking powder
– 1/2 teaspoon salt
– 1 cup buttermilk
– 2 large eggs
– 1 pound hot dogs
– 1/4 cup honey
– 1/4 cup ketchup
– 1/2 cup diced bell peppers (mixed colors)
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions
1.
2. 1. Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper.
3. 2. In a large bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
4. 3. In another bowl, mix the buttermilk and eggs, then combine with the dry ingredients until smooth.
5. 4. Insert skewers into each hot dog and dip them into the batter, coating evenly.
6. 5. Place the coated hot dogs on the prepared sheet pan and bake for 15-20 minutes until golden brown.
7. 6. While the corn dogs are baking, prepare the pepper crunch by sautéing the diced bell peppers in olive oil over medium heat for 5-7 minutes. Season with salt and pepper.
8. 7. In a small bowl, mix honey and ketchup together for the dipping sauce.
9. 8. Serve the corn dogs hot with the pepper crunch and honey-ketchup sauce.
Notes
– For a spicy kick, add some chopped jalapeños to the pepper crunch.
– These corn dogs can be made ahead of time and reheated in the oven for best results.
Nutrition
- Serving Size: 1 corn dog with pepper crunch
- Calories: 250 kcal
- Sugar: 10g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 30mg
Keywords: corn dogs, honey, sheet pan, easy recipes