Baked Corn Dogs

Oven-roasted etc. - meals for life, from the kitchens of healthy choice foods, c. 1996.

Heat oven to 350f.

Spray baking sheet with nonstick vegetable cooking spray.

Sprinkle evenly with 1 teaspoon cornmeal.

Set aside.

Combine flour , 1 / 3 cup cornmeal , the sugar , baking powder and salt in medium mixing bowl.

Add water and oil.

Stir until dough pulls away from side of bowl.

Turn dough out onto lightly floured surface.

Knead for 3 to 5 minutes , or until smooth and elastic.

Cover dough with bowl.

Let rest for 10 minutes.

Insert 1 wooden stick halfway into end of each frank.

Set aside.

Divide dough , equally , into 10 pieces.

Roll 1 piece dough into 5 x 3-inch rectangle.

Wrap rectangle around 1 frank , pressing edges tightly to seal.

Place prepared corn dog seam-side-down on prepared baking sheet.

Repeat with remaining dough and franks.

Brush tops and sides of corn dogs evenly with milk.

Bake for 30 to 35 minutes , or until golden brown.

Serve with mustard , catsup and relish , if desired.

yellow cornmeal, wooden popsicle sticks, franks, skim milk, all-purpose flour, sugar, baking powder, salt, warm water, vegetable oil