Oven Baked Corn Dogs
This recipe is from Rachel Ray's 365: No Repeats cookbook. It is number 222. This is a great recipe that you can use for entertaining too! Just use mini hotdogs and toothpics, instead of regular hotdogs and bamboo skewers!
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READY IN: 27mins
SERVES: 4
YIELD: 8 corndogs
UNITS: US
INGREDIENTS
Nutrition- 2(8 ounce) boxes Jiffy baking mix
- 2
- 1 1⁄4cups milk
- 4
- 1tablespoon chili powder
- 2teaspoons ground cumin
- 2teaspoons hot sauce
- 2
- 8hot dogs
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DIRECTIONS
- Preheat oven to 400 degrees.
- In a shallow dish, combine the muffin mix with the eggs, milk, and melted margarine. Season the mix with chili powder, cumin, hot sauce, and scallions. The batter will be thick like wet dough.
- Place a hotdog into the bowl of batter, coat it, remove the hotdog and place it on a nonstick cookie sheet, use your fingers to spread batter onto any exposed spots.
- Bake for 12 minutes or until evenly browned all over.
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