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    Oven Baked Corn Dogs


    Source of Recipe


    BBR

    Recipe Introduction


    Recipe courtesy Rachael Ray

    List of Ingredients




    2 boxes corn muffin mix, 8 1/2 ounces each (recommended: Jiffy brand)
    1 cup all-purpose flour
    2 eggs
    3/4 cup milk
    1/2 stick butter, melted
    1 tablespoon chili powder, eyeball it in your palm
    2 teaspoons cumin, eyeball it
    2 teaspoons cayenne pepper sauce (recommended: Tabasco or Frank's Red Hot
    2 scallions, finely chopped
    8 jumbo pork or beef franks

    Recipe



    Preheat oven to 425 degrees F.

    In a shallow dish, combine muffin mix with the flour, then stir in the eggs, milk and melted butter. Season the mix with chili powder, cumin, cayenne and scallions. The batter will be a thick, sticky biscuit dough. Place a hot dog in the bowl of batter and swoosh it around to coat it. Remove coated dog to a nonstick cookie sheet and use your fingers to spread batter on any exposed dog spots. Don't coat it too thick, just shy of 1/2-inch should do the trick. If it's too thick it will just slide off the dog while it's baking, leaving the dog exposed. If that happens don't sweat it, they will still taste great. Repeat until all 8 are coated. Bake 12 to 15 minutes or until evenly deep brown all over.

    Serve the oven baked corn dogs with your favorite hot dog condiments.

 

 

 

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