Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Preheat the oven to to 400°F.
Step 2
In a shallow dish, combine the muffin mix with the eggs, milk, and melted butter. Season the mix with chili powder, cumin, hot sauce, and scallions. The batter will be thick like a wet dough. Place a hot dog into the bowlful of batter, swish it around to coat it, remove the coated dog to a nonstick cookie sheet, and use your fingers to spread batter on any exposed dog spots. Don’t coat it too thickly, just shy of a half-inch should do the trick. If it is too thick, the batter will slide off the dog while it’s baking, leaving the dog exposed. If that happens don’t sweat it, they still taste great. Repeat until all 8 dogs are coated. Bake for 12 minutes or until evenly deep brown all over.
Step 3
Mix the relish with the oil and vinegar. Add the shredded cabbage to the bowl, season with salt and pepper, and toss to coat the salad.
Step 4
Serve the oven-baked corn dogs with your favorite hot dog condiments. Serve the slaw and chips alongside the dogs.
Tidbit
Step 5
To serve these corn dogs on a stick, insert bamboo skewers into the bottom of the dogs. For parties, use mini dogs. You can coat up to 24 with one batch of batter. Serve them on 3-inch bamboo party skewers—TOO CUTE!
