Sunday, May 12, 2013

Baked Corndogs

So I thought I would go a little kid friendly for the 30 minute meal this week.  It didn't turn out like I thought it would but it was tasty but looks wise was horrible.  From the picture in the cook book it looked like every regular corn dog and I was wondering how it would round out at the bottom when you baked it and it did as i expected the bottom flattened out like a cookie.  Like I said it still tasted amazing but next time I will stick to the deep fryer.

Suggestion:  Make little boats out of the aluminum foil to help with the rounded effect.

Another thing:  I looked on to rate this recipe and I noticed the recipe online calls for 1 cup of flour but the recipe from her cookbook does not.  It is up to you what to use.  I used the one with no flour.

2 boxes corn muffin mix, 8 1/2 ounces each (recommended: Jiffy brand)
1 cup all-purpose flour
2 eggs
3/4 cup milk
1/2 stick butter, melted
1 tablespoon chili powder, eyeball it in your palm
2 teaspoons cumin, eyeball it
2 teaspoons cayenne pepper sauce (recommended: Tabasco or Frank's Red Hot
8 jumbo pork or beef franks

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 and cayenne  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. Repeat until all 8 are coated. Bake 12 to 15 minutes or until evenly deep brown all over.

Rachael Ray Cookbook: 365 No repeats

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