Best Waffle Iron Corn Dogs Recipes

WAFFLE-STYLE CORN DOGS

Steps:

• In a bowl, place flour, cornmeal, sugar, baking powder, salt, dry mustard, paprika, and black pepper, Stir to combine.
• Mix in egg and evaporated milk.
• Preheat and lightly grease your waffle iron.
• Pat hot dogs dry.
• Insert a bamboo skewer lengthwise through the center of each hot dog.
• Dip each hot dog into the batter, swirl, and lift. Remove excess batter.
• Place hot dogs on the hot iron, set the lid down gently, and cook until no longer doughy. Serve hot!

WAFFLE CORN DOGS

Steps:

• Preheat a waffle iron. Meanwhile, in a large bowl, combine corn muffin mix, egg, and sour cream. Stir until evenly combined then fold in cheddar and chives.
• Cut each hot dog in half lengthwise and then in half crosswise; stick a skewer into each piece.
• Spread about half of the batter onto waffle iron. Place hot dogs on top, then spread the remaining batter over hot dogs.
• Close the waffle iron and cook until the waffle is cooked through, about 4 minutes.
• Carefully remove waffle and slice into eighths.
• Serve with ketchup and mustard for dipping.

CORN DOG WAFFLES

Steps:

• Spray grids of 7-inch round waffle iron with grilling spray; preheat to medium-high heat. Cut each frank in half lengthwise, then in half crosswise; set aside.
• Combine cornmeal, baking mix, sugar and salt in medium bowl. Add water, egg and oil; stir just until blended. Stir in corn.
• Spoon one-fourth batter onto grids of waffle iron; place 1 frank piece in middle of each section on batter. Cover and bake about 5 minutes or until steaming stops. Do not open until done. When done, use fork to loosen waffle and lift off grid. Keep warm. Repeat with remaining batter. Separate waffles into sections. Insert popsicle stick into each section and/or serve with ketchup, if desired.

OVEN BAKED CORN DOGS

Steps:

• Preheat oven to 425 degrees F.
• In a shallow dish, combine muffin mix with flour, then stir in eggs, milk and melted butter. Season the mix with chili powder, cumin, cayenne and scallions. The batter will be a thick, sticky biscuit dough. Place a hot dog in the bowl of batter and swoosh it around to coat it. Remove coated dog to a nonstick cookie sheet and use your fingers to spread batter on any exposed dog spots. Don't coat it too thick, just shy of 1/2-inch should do the trick. If it's too thick it will just slide off the dog while it's baking, leaving the dog exposed. If that happens don't sweat it, they will still taste great. Repeat until all 8 are coated. Bake 12 to 15 minutes or until evenly deep brown all over.
• Serve the oven baked corn dogs with your favorite hot dog condiments. Serve with Sweet Relish Slaw Salad and with some baked or reduced-fat chips alongside the dogs.
• In the bottom of a medium, shallow bowl combine relish, vinegar, oil, garlic, bay and cloves. Let stand 5 minutes then fish out the garlic, bay and cloves. Add cabbage salad and toss, let stand 10 to 20 minutes in the refrigerator. Season salad with salt and pepper, toss in the scallions then serve.

WAFFLE CORN DOGS

Steps:

• Spray 8-inch electric waffle iron with cooking spray. Heat to medium heat.
• Thread each frank piece onto separate wooden skewer; place on grid of prepared waffle iron, letting ends of sticks hang over sides of waffle iron. Close lid. Cook franks 1 to 2 min. or until heated through. Remove from waffle iron.
• Prepare corn muffin batter as directed on package; stir in cheese.
• Spread half the batter onto bottom grid of waffle iron. (Batter will not completely cover waffle grid.) Place franks over batter, letting ends of sticks hang over sides. Spread remaining batter over franks. Close lid. Cook 4 to 5 min. or until waffles are golden brown.
• Remove waffles from iron in quarters; cut each quarter in half. Serve with ketchup.