While at Hersheypark, Jazlyn saw corn dogs and wanted them for her pick for supper. I made fried corn dogs before that were very good, but I wanted something easier and less messy to prepare. These were wonderful. Next time I'm going to make extra and freeze them.
1 1/2 cups flour
1 cup cornmeal
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
4 tbsp dairy free margarine, cut into pieces
1 cup soy milk mixed with 2 tbsp lemon juice, allow the mixture to set for 5 minutes to curdle
2 tbsp honey
10 safe hot dogs (I use Ballpark)
Combine the flour, cornmeal, baking powder, baking soda and salt. Rub the margarine into the flour mixture with your hands until evenly distributed. Stir the honey into the soy milk-lemon juice mixture. Pour the honey mixture into the flour mixture then stir until thoroughly combined. Knead the dough on a floured surface 3-4 times. Divide the dough into 10 equal portions. Roll each portion into a rectangle or oval that is large enough for the hot dog to be enclosed inside. Center the hot dog in the center of the dough then wrap the dough around the hot dog, pinching the edges to seal. Place seam side down on a foil lined baking sheet. Bake at 450 for 8-10 minutes or until golden.