Mini Corn Dog Bites

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Mini Corn Dog Bites

Prep: 15 minutes
Bake: 15 minutes • Serves: 6

1/2 cup whole wheat flour
1/2 cup yellow cornmeal
1/4 teaspoon baking powder
1 Eggland’s Best cage free large egg white
1/2 cup nonfat milk
4 tablespoons Cabot® unsalted butter, melted
2 tablespoons plain nonfat Greek yogurt
1 tablespoon honey
1 package (10 ounces) natural uncured turkey hot dogs, each quartered crosswise
1/2 cup sweetened with honey reduced sugar tomato ketchup

1. Preheat oven to 375°; spray 24-cup mini muffin pan with cooking spray. In large bowl, whisk flour, cornmeal and baking powder. In separate large bowl, whisk egg white, milk, butter, yogurt and honey; whisk into cornmeal mixture. Divide batter into prepared pan; press 1 hot dog piece into center of batter in each cup.

2. Bake bites 15 minutes or until toothpick inserted into cornmeal mixture comes out clean. Makes 24 bites.

3. Serve bites with ketchup.

Approximate nutritional values per serving (4 bites, 1 1/3 tablespoons ketchup):
232 Calories, 12g Fat (6g Saturated), 49mg Cholesterol, 514mg Sodium,
22g Carbohydrates, 2g Fiber, 8g Sugars, 6g Added Sugars, 10g Protein

Dietitian’s Dish Tip(s):
Incorporating yogurt into the batter of these mini corn dog bites makes them crispy and delicious while sneaking in probiotics to boost digestion. For extra flavor, dip them in a side of honey mustard made with Greek yogurt instead of mayo.