Rating: 2 stars
2 Ratings
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  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

The summertime fair-food favorite is lightened up with a baked cornbread coating and is served on a stick.

Source: Diabetic Living Magazine


Recipe Summary

20 mins
35 mins

Nutrition Profile:



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or lightly coat with cooking spray; set aside. For batter, in a medium bowl, stir together flour, cornmeal, sugar, baking powder, dry mustard, and salt. In a small bowl, combine milk, egg, and oil. Add milk mixture to flour mixture; mix just until combined (mixture will be thick).

  • Insert wooden skewers into ends of the frankfurters. Holding on to skewer, rotate each frankfurter over bowl and spread batter to coat frankfurter evenly. Place on prepared baking sheet. Bake for 14 to 16 minutes or until golden brown. If desired, serve with yellow mustard.


Tip: If using sugar substitutes, choose from Splenda(R) Granular, Equal(R) Spoonful or packets, or Sweet'N Low(R) bulk or packets. Follow package directions to use product amount equivalent to 1 tablespoon sugar. Nutrition Facts per servings with substitute: same as below, except 181 cal., 27 g carb.

Nutrition Facts

1 corn dog
189 calories; protein 9.7g; carbohydrates 29.2g; dietary fiber 0.6g; sugars 4.9g; fat 4.3g; saturated fat 1.3g; cholesterol 55.5mg; vitamin a iu 68.3IU; vitamin c 3.6mg; folate 50.1mcg; calcium 120.5mg; iron 1.5mg; magnesium 6.2mg; potassium 49.6mg; sodium 566.7mg.

2 starch, 1/2 medium-fat protein