Oven Baked Corn Dogs
Serves: 5
Catharine Rutherford
1 January 1970
Based on User reviews:
53
Spice
48
Sweetness
42
Sourness
44
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
1 cup
All-Purpose Flour2
Eggs3 cup
Milk2 tsps
Cumin (eyeball it)1 cup
Sweet Pickle Relish3 tbsps
Vegetable Oil (eyeball it)2 large
Garlic (cloves, crushed)1
SaltDirections:
1
Watch how to make this recipe
2
Preheat oven to 425 degrees F
3
In a shallow dish, combine muffin mix with flour, then stir in eggs, milk and melted butter
4
Season the mix with chili powder, cumin, cayenne and scallions
5
The batter will be a thick, sticky biscuit dough
6
Place a hot dog in the bowl of batter and swoosh it around to coat it
7
Remove coated dog to a nonstick cookie sheet and use your fingers to spread batter on any exposed dog spots
8
Don't coat it too thick, just shy of 1/2-inch should do the trick
9
If it's too thick it will just slide off the dog while it's baking, leaving the dog exposed
10
If that happens don't sweat it, they will still taste great
11
Repeat until all 8 are coated
12
Bake 12 to 15 minutes or until evenly deep brown all over
13
Serve the oven baked corn dogs with your favorite hot dog condiments
14
Serve with Sweet Relish Slaw Salad and with some baked or reduced-fat chips alongside the dogs
15
In the bottom of a medium, shallow bowl combine relish, vinegar, oil, garlic, bay and cloves
16
Let stand 5 minutes then fish out the garlic, bay and cloves
17
Add cabbage salad and toss, let stand 10 to 20 minutes in the refrigerator
18
Season salad with salt and pepper, toss in the scallions then serve