My version of corn dogs are baked with a homemade buttermilk-cornmeal batter and use turkey hot dogs for a low-calorie treat.
Ingredients
1cupyellow cornmeal
2tbspwhite whole wheat flour
1/2tbspsugar(or your favorite sugar substitute)
1/4tspbaking soda
1/4tspsalt
1/8tspblack pepper
1/4tsppaprika
1/2tsphot sauce
1/2cuplow-fat buttermilk
1packageturkey hot dogs(8 turkey hot dogs)
Instructions
Preheat the oven to 375ºF and line a baking sheet with parchment paper or spray with nonstick cooking spray.
In a large bowl, mix all of the batter ingredients together until the batter comes together.
Insert a popsicle stick in each hot dog, leaving about 2 inches at the bottom to hold.
Hold the end of the popsicle stick and spoon the batter all over the hot dog in the batter bowl, coating all sides. Allow the excess batter to drip back into the bowl. With the back of the spoon, scrape the back end of the hot dog so there is only a thin layer of batter on the side being placed down on the baking sheet.