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Veggie Corn Dog Pie

Veggie Corn Dog Pie A low-fat and easy way to enjoy the flavor of corn dogs without the fuss is by baking the sliced links in a cornmeal crust. Serve with a dollop of mustard.

Serves 4-6.


  • 1/2 c all purpose flour
  • 1/2 c fine corn meal
  • 1 tsp baking powder
  • 1 tsp mustard powder
  • 1/4 tsp paprika
  • 1/4 tsp salt
  • 1/8 tsp white pepper, ground
  • 1 egg
  • 1/4 c creamed corn
  • 1/4 c buttermilk
  • 1 Tbsp butter or margarine, melted
  • 6 vegetarian wieners such as Deli-Franks by Cedar Lake, sliced


  1. Preheat the oven to 350 degrees F.
  2. Butter an 8 inch round cake pan.
  3. In a medium bowl, blend the flour, corn meal, baking powder, mustard powder, paprika, salt and white pepper.
  4. In a small bowl beat the egg lightly and add the creamed corn, buttermilk, and melted butter.
  5. Blend the wet ingredients into the dry ingredients just until incorporated.
  6. Place the sliced wieners in an even layer in the bottom of the prepared pan.
  7. Spoon the corn meal mixture on top as evenly as possible and bake for 20-25 minutes, or until the cornbread topping feels firm when lightly pressed.
  8. Cut into wedges and serve with prepared mustard if desired.

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