Easy Baked Corn Dog Bites Food

CORN DOG BITES

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Spray 2 24-cup mini-muffin pans with cooking spray.
• Cut hot dogs into 4 pieces crosswise and cut each piece lengthwise to make 8 pieces per hot dog.
• Whisk flour, corn meal, sugar, baking powder, and salt in a bowl; stir in milk, egg, and vegetable oil to make a smooth batter. Stir chopped hot dogs into batter and spoon the mixture into prepared mini muffin cups.
• Bake in the preheated oven until the corn muffins are lightly browned and set in the center, about 8 minutes.

OVEN BAKED CORN DOGS

Steps:

• 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.
• Serve the oven baked corn dogs with your favorite hot dog condiments. Serve with Sweet Relish Slaw Salad and with some baked or reduced-fat chips alongside the dogs.
• In the bottom of a medium, shallow bowl combine relish, vinegar, oil, garlic, bay and cloves. Let stand 5 minutes then fish out the garlic, bay and cloves. Add cabbage salad and toss, let stand 10 to 20 minutes in the refrigerator. Season salad with salt and pepper, toss in the scallions then serve.

CORN DOG MUFFIN BITES

Steps:

• Preheat the oven to 425 degrees F. Grease two 24-cup mini-muffin pans with nonstick cooking spray, butter or oil.
• For the cornbread batter: Combine the cornmeal, flour, baking powder, baking soda and salt in a small bowl.
• In a medium bowl, whisk together the buttermilk, oil, honey and eggs. Add the dry ingredients and whisk until thoroughly combined.
• (Alternatively, if using cornbread mix, follow the directions on the package.)
• Pour 1 tablespoon batter into each of 10 cups in each of the prepared mini-muffin pans.
• Divide the hot dog slices among the cups, adding them cut-side down to the batter. Top each batter-filled cup with 1 tablespoon of batter.
• Bake until the muffins start to turn golden, about 14 minutes. Let cool slightly; remove the mini-muffins from the pans, insert an ice pop stick into each one and serve with ketchup and mustard.

CORN DOG BITES

Steps:

• In medium bowl, combine flour, baking powder, salt, cornmeal, and both amounts of the sugar.
• In a small bowl, combine the egg and buttermilk.
• Add wet ingredients to the dry ones.
• Add 1/4 cup buttermilk if batter is too stiff.
• Immerse 6 or 8 hot dog pieces at the time in the batter.
• In a small skillet, heat about 1 inch of oil to medium high.
• Use a fork or tongs to take hot dog pieces out of batter and place carefully into hot oil.
• Fry until golden brown on both sides. You might have to adjust the temperature of the oil to keep it cooking but not burning.
• Drain on paper towels.
• Continue frying in small batches.

EASY BAKED CORN DOG BITES

Steps:

• Combine flour, cornmeal, baking powder, sugar, salt, and pepper in large bowl.
• Add milk, eggs, and oil, mixing thoroughly.
• Dust hot dog bites with flour, then cover with batter and place on a cookie sheet with parchment paper.
• Bake at 357 for 20 to 25 minutes or until tops of bites are golden.
• Serve with ketchup or mustard dipping sauces.