Apparently, today is National Hot Dog day. That is kind of gross, but okay, I will go with it. Here’s a recipe that I found in Clean Eating magazine last summer but we just got around to trying, and I made some adjustments to make it a little more nutritious. Enjoy!
- 1.5 cups stone ground whole wheat cornmeal (Bob’s Red Mill makes one, but try to get finely ground. If you can only find medium ground like I did, throw it in the food processor for a few seconds.)
- 1.5 cups white whole wheat flour
- 3 Tbsp organic evaporated cane juice (I used Florida Crystals)
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp onion powder
- 1/2 tsp ground cayenne pepper
- 4 Tbsp organic unsalted butter, frozen
- 1 cup low-fat buttermilk
- 10 hot dogs- all natural, uncured, no nitrites added (just read the label. That should actually be on the front in small letters)
- 2 large egg whites
- 10 wooden skewers, soaked in water for 30 mins (the second time I made these, we didn’t have any skewers, so I just…didn’t put them on skewers. It didn’t make a difference.)
- OPTIONAL: 1 packet vanilla AdvoCare Meal Replacement Shake (if you add this, and I think you should, add some extra onion powder to balance out the sweetness)
In a large bowl, mix cornmeal, 1.5 cups flour, sugar, baking powder, baking soda, onion powder, cayenne, and meal replacement shake packet. With the large holes of a cheese grater, shred butter over top of flour mixture, stopping 2 or 3 times to toss flour over the butter to prevent clumping. Stir until combined, breaking up any large clumps. Add buttermilk and stir until just moistened.
Turn dough onto a lightly floured surface and knead briefly with floured hands just until dough forms a ball. Divide into 2 equal pieces and press each into a thick disk. Wrap each loosely in plastic wrap or parchment and freeze for 10 minutes. Note: Do not freeze for longer, or dough will be too stiff to roll.
Preheat oven to 400. Meanwhile, pat the hot dogs dry with paper towel and stick a skewer into each. On a large plate, add remaining 1/3 c flour. In a wide, shallow bowl, lightly beat egg whites.
Remove 1 disk of dough from freezer and transfer to a lightly floured surface. Roll into a 13-in-wide oval, only a scant 1/4 inch thick. Cut into about 4 strips that will wrap around the hot dogs, about 3 1/4 inches wide depending on the size of the hot dogs.
Dip a hot dog in flour, shaking off excess, then dip in egg whites. Wrap with dough, gently pushing the seam together to seal. Pinch off excess dough from ends to completely cover the tip and leave a scant 1/4 inch of hot dog exposed at the skewer end. Place on a parchment-lined baking sheet (leave 1-2 inches between the corn dogs). Repeat with remaining dough strips and 3 hot dogs. Wrap excess dough scraps and return them to freezer.
Repeat the process with remaining disk of dough and 4 hot dogs. Knead dough scraps just to combine, without over-working the dough. Roll out and cut into 2 strips. Wrap the remaining 2 hot dogs.
Bake until bottoms are golden brown and dough is cooked through, 14-16 minutes.
To Freeze: Let corn dogs come to room temperature, then place them in a plastic freezer bag and freeze (for up to 3 months).
Happy National Hot Dog Day (cringe)! We used 100% natural mustard on these (French’s has one now) and sweet potato fries. The boys had Heinz Simply Ketchup, but ketchup grosses me out so I didn’t. Hope y’all like this as much as we did, it’s kind of a huge pain in the rear to make the first time, so make a big batch and freeze for sure!