Ingredients
- 2 boxes corn muffin mix, 8 1/2 ounces each (suggested: Jiffy brand)
- 1 cup all-purpose flour
- 2 eggs
- 3/4 cup milk
- 1/2 stick butter, melted
- 1 tablespoon chili powder, eyeball it inside your palm
- 2 teaspoons cumin, eyeball it
- 2 teaspoons red pepper cayenne sauce (suggested: Tabasco or Frank's In Demand
- 2 scallions, finely chopped
- 8 jumbo pork or beef franks
- Sweet Relish Slaw Salad, recipe follows
- 1 bag reduced fat poker chips (suggested: Cape Cod brand or Terra brand Garlic clove and Onion flavor Yukon chips)
- Sweet Relish Slaw Salad:
- 1 cup sweet pickle relish
- 1/4 cup cider vinegar, eyeball it
- 3 tablespoons vegetable oil, eyeball it
- 2 large cloves garlic clove, crushed
- 2 bay leaves, dried
- 3 whole cloves
- 1 pound shredded cabbage salad (slaw salad mix with carrots and red cabbage, obtainable in produce department marked Cole Slaw Add 1 pound packages)
- Pepper and salt
- 4 scallions, sliced
Directions
Preheat oven to 425 levels F.
Inside a shallow dish, combine muffin mix with flour, then stir in eggs, milk and melted butter. Season this mixture with chili powder, cumin, cayenne and scallions. The batter is a thick, sticky biscuit dough. Convey a waitress or within the bowl of batter and swoosh it around to coat it. Remove coated dog to some nonstick cookie sheet and employ your fingers to spread batter on any uncovered dog spots. Don't coat it too thick, just shy of just oneOr2-inch should have the desired effect. Whether it's too thick it'll just slide from the dog while it's baking, departing your dog uncovered. In the event that happens don't worry, they'll still taste great. Repeat until all 8 are coated. Bake 12 to fifteen minutes or until evenly deep brown throughout.
Serve the oven baked corn dogs together with your favorite waitress or condiments. Serve with Sweet Relish Slaw Salad with some baked or reduced-fat chips plus the dogs.
Sweet Relish Slaw Salad:
Towards the bottom of the medium, shallow bowl combine relish, vinegar, oil, garlic clove, bay and cloves. Let stand a few minutes then fish the garlic clove, bay and cloves. Add cabbage salad and toss, let stand 10-20 minutes within the refrigerator. Season salad with pepper and salt, add in the scallions then serve.
Recipe thanks to Rachael Ray