Best Ww 5 Points Corn Dogs Recipes

WEIGHT WATCHERS MINI CORN DOG BITES

Steps:

• 1. Preheat oven to 400 degrees.
• 2. Combine buttermilk, eggs, relish, mustard and hot sauce in a bowl.
• 3. In a large bowl, using a whisk, mix together flour, cornmeal, sugar, baking powder, salt, and baking soda. Stir buttermilk mixture into cornmeal mixture to combine; let stand 3 minutes. (The mixture will be thick) Using a whisk again, whisk mixture until smooth; transfer to a tall measuring cup.
• 4. Cut each hot dog into three pieces crosswise. Dip dogs into batter, coating entirely. It gets a little messy but just make sure they are all fully coated. You might need to use your finger to smear the batter around. It doesn't matter if they don't look perfectly shaped.
• 5. Place corn dogs on baking pan. Spray the corn dogs with cooking spray.
• 6. Bake for 15 minutes on one side, turn over, coat again with cooking spray and bake an additional 10-15 minutes.
• 7. Place a toothpick in each. Serve at once with ketchup and mustard on the side.

HOMEMADE CORN DOGS

Steps:

• In food processor or coffee grinder, grind garlic cloves with corn meal in small batches until well powdered.
• Sprinkle liberally over counter where dough is to be rolled.
• Grease two cookie sheets.
• Separate dough into four equal parts. Roll each section of bread dough out in thin strips, widening out to fit just over the ends of one brat to measure width.
• Roll one brat at a time, cutting dough and pinching sides together over backs of each brat.
• Roll again in corn meal on counter, adding more cornmeal sprinkle as needed to coat brats.
• Arrange double the width of each corn dog on greased cookie sheets. Cover with warm damp towels; place in warm place and let rise until doubled in bulk.
• Bake at 375 for 30 minutes; brush with butter. Serve.

CARNIVAL CORN DOGS

Steps:

• Heat oil in a deep fryer to 375-400 degrees.
• combine dry ingredients.
• combine milk and eggs-mix well.
• add dry ingredients-mix well.
• place frankfurters on skewers,dip in batter mixture,allow excess to drip off.
• fry in hot oil for 3 minutes, until browned.
• drain on paper towels.
• keep warm in low oven.

OVEN BAKED CORN DOGS (WEIGHT WATCHERS)

Steps:

• 1. Preheat the oven to 400F. In a shallow dish, combine the corn muffin mix, egg, milk and butter. Stir in the chili powder, cumin and hot sauce.
• 2. Put a skewer or Popsicle stick into each hot dog.Prepare the foil "boats" and place on a baking sheet. Place a hot dog in the bowlful of batter, swish it around to coat it, and place the dog in the boat. Repeat until all dogs are coated.
• 3. Bake in the preheated oven for 12 minutes, or until evenly browned.

WEIGHT WATCHERS BASIC SKILLET CORNBREAD

Steps:

• Preheat oven 450 degrees.
• Combine first 5 ingredients in a large bowl; make a well in center of mixture. Combine buttermilk, oil, egg and egg whites; add to dry ingredients, stirring just until moist.
• Place a 10-inch cast-iron skillet in a 450 degree oven. for 5 minutes or until hot. remove skillet from oven; coat with cooking spray, and immediately pour batter into hot skillet.
• Bake at 450 degrees for 20 minutes or until lightly browned.
• Remove cornbread from skillet immediately.
• Yield 10 servings.
• Serving Size 1 wedge @ 3 ww pts.

ULTIMATE STADIUM CORN DOGS

Steps:

• Fill a large pot halfway with the oil. (You should have a least 4 inches of oil in the pot.) Bring the oil to 350 degrees F over medium to medium-high heat. Line a plate with a paper towel.
• Meanwhile, in a large bowl, combine the corn muffin mix, milk, egg, pickled jalapeno juice and a pinch of salt and whisk until blended. If the batter is really thick, add a little more milk. (It should be the consistency of thick pancake batter.) Let rest for about 5 minutes.
• Skewer each hot dog on a chopstick or skewer. Place the flour on a plate or sheet tray. Working in batches of three, dredge the hot dogs in the flour so they are completely coated, making sure to shake off any excess flour. Dip the hot dogs in the batter and turn to completely coat. Gently slide them into the oil and fry, rotating occasionally so they evenly brown, until golden brown all over, 4 to 6 minutes. Remove to the lined plate. Serve with mustard for dipping.

PRONTO PUPS AKA CORN DOGS

Steps:

• Combine cornmeal, flour, baking powder, salt, egg and sugar.
• Add milk until batter has a pancake type consistency (Too much milk, and batter wont stay on hot dogs, too little and your batter when fried will be cracked).
• Dry off hot dogs with paper towels, coat with flour, and skewer through the center of the corndog.
• Heat 2" deep oil to 370 degrees F.
• Dip skewered hot dogs into batter mix and coat evenly.
• Fry until golden brown about 2 1/2 minutes.
• Let cool and drain on a paper towel.
• With left over batter drop like dumplings into the oil until golden brown and drain.
• Serve with ketchup, mustard tarter sauce or a dressing of your choosing.

PERFECT CORN DOGS

Steps:

• Mix all the dry ingredients, then add eggs and milk.
• Mix till lump free.
• Skewer the dogs & dip into the batter to coat.
• Deep fry in 350 degree oil. Remove when golden brown, about 5 minutes.