Sunday, September 28, 2008

oven baked corn dogs

I got this recipe from Rachel Ray off Food networks sight. These were very hard to get the dough to form around them, but they were really good.


2 boxes corn muffin mix, 8 1/2 ounces each (recommended: Jiffy brand) i used store 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) I just used a dash of cayenne pepper
2 scallions, finely chopped omitted
8 jumbo pork or beef franks

Preheat oven to 425 degrees F.

In a shallow dish, combine muffin mix with flour, then stir in 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.

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