Baked Corn Dogs

Grease or spray a 1- 12 quart baking dish. In a shallow dish combine the corn muffin mix egg milk and butter.

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In a medium bowl whisk together flour cornmeal baking powder sugar 12 teaspoon salt and 14 teaspoon pepper.

Baked corn dogs. Preheat oven to 400 degrees F. Mix baking mix and milk until blended. In a large bowl whisk together the Bisquick cornmeal salt and ground mustard.

Make a well in center. Bake in preheated oven for thirty minutes or until done. Grease a large baking sheet and set aside.

In an electric skillet or deep-fat fryer heat oil to 375. Serve with Sweet Relish Slaw Salad and baked or reduced-fat chips alongside the dogs along with Black and White and Red All Over Sodas. Place a hot dog on top of the batter in each pan.

Insert sticks into hot dogs. Fry corn dogs a few at a time until golden brown 6-8 minutes turning occasionally. Divide dough in half.

Cut in the butter with two forks or. Bake to temperature and minimum time on package directions. Pour a half inch of batter into each mini loaf pan.

Instructions Preheat oven to 400 degrees. Let the mini corn. Lightly grease the corn-shaped wells of the cast iron pan with 1 tablespoon of the vegetable oil.

Oven-Baked Corn Dogs. Put a skewer or Popsicle stick into each hot dog. Spray pan with pamPut a spoon just use a teaspoon from your silverware drawer of batter in bottom half hotdogs sliced side up then cover with batter.

Line a baking sheet with parchment paper or lightly coat with cooking spray. Heat oven to 450 degrees F. Drain on paper towels.

Distribute remaining batter over the hot dogs so that the hot dogs are surrounded by batter. Preheat the oven to 400F. Place dough on a lightly floured piece of parchment.

Stir in the chili powder cumin and hot sauce. Preheat the oven to 400 degrees F and make sure the oven rack is in the center position. For batter in a medium bowl stir together flour cornmeal sugar baking powder.

Place the pan in the oven to preheat pan should heat in the oven at least 15 minutes. Spoon 2 teaspoons of the cornbread batter into each muffin cup and then gently press a piece of hot dog into the middle of each muffin. Bake for 8 to 10 minutes until the edges are golden-brown and the corn muffin is cooked through.

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