Oven Corn Dogs Food

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 DOGS

Steps:

• In a large Dutch oven, heat the peanut oil to 350 degrees F over medium heat. Line a large plate or baking sheet with paper towels.
• In a large bowl, sift together the cornmeal, flour, sugar, baking powder and salt. Add the buttermilk, vegetable oil, honey and egg and stir to combine. The batter should be a little thicker than pancake batter; it should fall off a spoon but not run off of it. If necessary, add more buttermilk 1 tablespoon at a time.
• Dry the hot dogs thoroughly with a kitchen towel. Insert a skewer into the cut end of each hot dog, pushing it almost all the way through to the tip. Sprinkle the cornstarch onto a small plate and roll the hot dogs on the plate to lightly dust them with cornstarch. Gently tap the hot dogs to remove extra cornstarch.
• Pour the batter into a tall drinking glass. Holding a skewered hot dog at the bottom of the skewer, dunk the hot dog straight down into the glass of batter so that it is fully immersed in the batter. Slowly pull the hot dog back out, ensuring that it is fully coated on all sides and allowing some of the excess batter to drip back into the glass. Immediately place the battered hot dog carefully into the hot oil while still holding the stick (with tongs). Cook until deep golden brown, 2 to 3 minutes, turning the stick as necessary to ensure even browning. Place the cooked corn dog on the plate of paper towels to drain. Repeat with the remaining hot dogs.

OVEN BAKED CORN DOGS

Steps:

• 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.

BAKED CORN DOGS

Steps:

• Preheat oven to 375 degrees. Line a baking sheet with parchment paper; set aside. In a medium bowl, whisk together flour, cornmeal, baking powder, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Make a well in center; add milk, eggs, and oil. Mix just until combined.
• Insert an ice-pop stick into one end of each sausage, leaving a 1 1/2-inch handle. Dust with flour; tap off excess. Using handle, rotate each sausage over bowl as you spoon batter to coat evenly. Place on sheet; bake 5 minutes. Remove from oven. Using a spatula, reapply batter that has slipped onto sheet. Return to oven; bake until golden, 20 minutes. Serve with ketchup and mustard, if desired.

OVEN BAKED CORN DOGS

Steps:

• In a large bowl, combine the corn muffin mix, melted butter, eggs, and the salt. Whisk the mix well until smooth and combined.
• Dip the hot dogs into the batter and cover a good amount of batter around the hot dog. Lay them onto a large baking sheet. Bake at 375 degrees for about 25 minutes or the batter is golden brown.
• If desired, stick a wooden skewer in one end of the corn dog to help feel like eating it off the stick! Enjoy!

OVEN CORN DOGS

Steps:

• Preheat the oven to 400 degrees F and make sure the oven rack is in the center position.
• Lightly grease the corn-shaped wells of the cast iron pan with 1 tablespoon of the vegetable oil.
• Place the pan in the oven to preheat (pan should heat in the oven at least 15 minutes).
• While the pan is heating, combine the remaining 2 tablespoons of vegetable oil, cornmeal, flour, baking powder, Baby Bam, salt, buttermilk, egg, and cheddar in a mixing bowl and stir with a fork until just combined.
• Carefully remove the hot pan from the oven and spoon about 3 tablespoons of the batter into each well. (This will use up only half of the batter.).
• Lay 2 cocktail sausages down the center of each well.
• Spoon the remaining batter into each well, dividing evenly between the wells, completely covering the sausages.
• Bake until golden brown, about 18 minutes.
• Remove pan from the oven and let sit for 3 to 5 minutes before turning the muffins out of the pan.
• Serve hot, with desired condiments for dipping.