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Monday, November 16, 2009

Baked Corn Dogs

  • 2 boxes corn muffin mix, 8 1/2 ounces each (recommended: Jiffy brand)
  • 2 eggs
  • 3/4 cup milk
  • 1/2 stick butter, melted
  • 8 jumbo pork or beef franks

Directions

Preheat oven to 425 degrees F.
In a shallow dish, combine muffin mix, eggs, milk and melted butter. 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.



We did ours a little thick but they tasted great!

I would add 1/2 teaspoon of salt to the mix!

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