Spicy Baked Corn Dogs
When I was a kid, my Mom would occasionally fry up some corn dogs made completely from scratch. Now that I’m a Mom I thought I’d do the same thing for my little one. That being said, I’m not fond of frying since I manage to burn myself or ruin an article of clothing every time. Plus baking is a far more healthy method of cooking.
Preheat oven to 425˚
2 boxes Jiffy corn muffin mix, 1 cup flour, 2 eggs, 3/4 cup milk, 1/2 stick melted butter, 1 ½ teaspoons cumin, 1 ½ teaspoons cayenne pepper, 1 ½ teaspoons garlic, paprika, 1 package of 8 hot dogs, 16 popsicle sticks
In a shallow mixing bowl mix together Jiffy mix, flour, eggs milk and melted butter. The batter will be sticky. At this point I typically set aside about 1/2 cup to make 2 corn dogs for Ava, this recipe is too spicy for her little taste buds. Add the cumin, cayenne pepper and garlic. Mix until the spices are thoroughly blended into the batter.
Cut the corn dogs in half and stick the popsicle stick in half way. They are much easier to work with half sized.
Spread the batter evenly over each dog. Don’t make them too thick, about a 1/2 inch thick will do nicely. Try not to leave any of the dog exposed and seal the bottom by the stick. This will keep the dogs from drying out while they bake. Sprinkle with paprika and bake for 12 – 15 minutes on the middle rack.
Now you are ready to serve. You can serve alone or with a dipping sauce of your choice (honey mustard?). My neighbor, a major meat eater, eyed one cautiously before taking a bite. On his way out the door, he grabbed a second for his 50 yard walk home. Don’t be discouraged if they crumble a little, the batter is very muffin-like. You can cover the popsicle sticks with foil if you don’t want them to brown. I don’t usually have that kind of time, and I have yet to start a fire… expect that one time at Thanksgiving… story for another time!