Waffle Corn Dogs
I’m not saying we needed another corn dog recipe out there in the world, but I’m also not saying we didn’t. Especially when said corn dogs are cooked in a waffle iron, which basically makes them the healthiest corn dogs ever since they’re not deep fried. Corn dogs that are good for you?! Talk about a dream come true. Don’t say I never did anything for you. These Waffle Corn Dogs are great dipped in ketchup and mustard or topped with chili and cheese. Let this be a lesson to us all that everything is better when cooked in a waffle iron. If you’ve been waiting for the right moment to buy that Belgian waffle iron you’ve been eying, I think it’s safe to say that this is the recipe where you give in and just go for it. Buy that iron, you deserve it.
Waffle Corn Dogs
Equipment
- Mixing bowls
- Measuring cups and spoons
- Waffle iron
- Skewers
- Wire rack
Ingredients
- 1 tablespoon olive oil or butter
- 8 hot dogs
- 1 1/2 cups all-purpose flour
- 1 cup yellow cornmeal
- 2 teaspoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon Kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon chili powder
- 1/4 teaspoon dried red pepper flakes
- 2 cups buttermilk
- 2 large eggs
- 6 tablespoons unsalted butter melted
Optional Toppings:
- ketchup
- mustard
- homemade or store-bought chili
- shredded cheddar cheese
- scallions
- sour cream
- cilantro
Instructions
- Set a large skillet over medium-high heat along with the 1 tablespoon oil or butter, once hot, add in the hot dogs and cook until charred and crispy all around, about 3 to 5 minutes. Transfer to a plate and let cool. Cut each hot dog in half, lengthwise and then insert a wooden skewer into each.
- To make the batter, in a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, salt, pepper, garlic powder, chili powder, and red pepper flakes until evenly combined. Make a well in the center and then add in the buttermilk, eggs, and melted butter. Whisk until just combined.
- Preheat a square Belgian waffle iron on high and grease with cooking spray. Spread a very thin layer of batter onto the bottom of the hot waffle iron. Lay two pieces of hot dog on a stick on each waffle square. Then top each with a bit more batter. Make sure not to over fill the waffle iron. Close tightly as best you can and allow the waffles to cook. Transfer to a wire rack and continue with the remaining batter and hot dogs. Once cool enough to handle, cut each waffle in half so you end up with 2 corn dogs. Serve with mustard or ketchup for dipping to top them with chili, cheese, sour cream, scallions, and cilantro. Enjoy!
