Baked Corn Dogs

• 1/2 cup fine ground cornmeal
• 1/2 cup all-purpose flour
• 2 Tbsp sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup half & half
• 2 Tbsp butter, melted
• 1 egg, beaten
• 1 Tbsp honey
• 5 hot dogs (fully cooked)

Preheat oven to 350°F. Prepare Corn Cakes Pan with baking spray containing flour and use a pastry brush to evenly coat the details of the pan. In a medium bowl, whisk together cornmeal, flour, sugar, baking powder and salt. Using a stand mixer, combine Half & Half, melted butter, beaten egg and honey. Add dry ingredients to wet ingredients and mix until fully incorporated (batter will be lumpy).

Fill pan cavities about 1/3 full. Be sure the batter fills the bottom design. Cut the ends of the hot dogs to fit into each cavity (you want batter to cover completely on all sides). Push the hot dogs into the middle of the batter and then cover completely with the remaining cornbread batter. Gently tap pan on towel covered countertop to remove air bubbles and be sure batter gets into all designs. Bake for 15-17 minutes or until tester comes out clean. Edges should be slightly browned. Cool cornbread in pan for 5-7 minutes and then carefully invert onto a cooling rack. If desired, add popsicle sticks for presentation and for easy dipping. Serve warm with favorite dipping sauces!