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Baked Peanut Butter Corndog

Updated from the archives. Enjoy!

Have you ever had a corndog? I haven’t, at least not until I made these puppies. I’ve seen them at street fairs and county fairs but never got to experience one. Recently, some friends were talking about a restaurant chain called “Hot Dog on a Stick” that I, being an East Coaster, had never heard of. They were discussing how good the corn dogs were and since then, I began craving them. Soon after, I flipped on the Food Channel and saw a show all about “Hot Dog on a Stick”. The cravings intensified. I set out to make my own, but I wanted them to be different. I opted to attempt a baked version, but a good “baked corndog” recipe is difficult to find. I assumed that the coating was basically a variant of cornbread and could be baked in a similar fashion. So I simply modified my Peanut Butter Cornbread recipe to coat these hotdogs, and it was great! I suppose I have nothing to compare it to, but it was moist and flavorful and the hint of peanut butter was a pleasant surprise.

The recipe below is almost identical to the Peanut Butter Cornbread batter except that the amount of liquid is reduced to make it thicker. Depending on the peanut butter you use, you may need to adjust the liquid to get a nice thick batter.


1 1/2 cups masa harina (or cornmeal)
1/2 cup whole wheat flour (or more cornmeal)
1 Tbsp baking powder
1 tsp salt
2 Tbsp honey
1 1/3 cups dairy or almond milk
1/2 cup creamy natural peanut butter w/ salt

2 packages hotdogs
popsicle sticks or chopsticks


1. Preheat oven to 425 degrees. Mix the dry ingredients (first four) in a large bowl and combine the wet ingredients (honey, milk and peanut butter) in a medium bowl. Pour the wet into the dry and mix well.

2. Insert a wooden stick into the hot dog, at least half way through. Dip into the batter and spin around a couple of times. Use a knife to spread on more batter if necessary. Place finished corndogs on tinfoil and immediately place in the oven so the batter doesn’t drip to the bottom. Bake for about 12-15 minutes, or until a nice medium-brown color develops on top.

3. Dip into ketchup and/or honey dijon, yum!

Additional Info:

I use Hebrew National 97% Fat-Free Hotdogs because according to Dan Aykroyd in “The Great Outdoors”, hotdogs are made from “lips and assholes”. Hopefully these ones have a little less of that and a little more meat.