Corn Dogs With Jiffy Mix Recipes

OVEN BAKED CORN DOGS

Steps:

• 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, cayenne and scallions. 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.
• Serve the oven baked corn dogs with your favorite hot dog condiments. Serve with Sweet Relish Slaw Salad and with some baked or reduced-fat chips alongside the dogs.
• In the bottom of a medium, shallow bowl combine relish, vinegar, oil, garlic, bay and cloves. Let stand 5 minutes then fish out the garlic, bay and cloves. Add cabbage salad and toss, let stand 10 to 20 minutes in the refrigerator. Season salad with salt and pepper, toss in the scallions then serve.

ULTIMATE STADIUM CORN DOGS

Steps:

• Fill a large pot halfway with the oil. (You should have a least 4 inches of oil in the pot.) Bring the oil to 350 degrees F over medium to medium-high heat. Line a plate with a paper towel.
• Meanwhile, in a large bowl, combine the corn muffin mix, milk, egg, pickled jalapeno juice and a pinch of salt and whisk until blended. If the batter is really thick, add a little more milk. (It should be the consistency of thick pancake batter.) Let rest for about 5 minutes.
• Skewer each hot dog on a chopstick or skewer. Place the flour on a plate or sheet tray. Working in batches of three, dredge the hot dogs in the flour so they are completely coated, making sure to shake off any excess flour. Dip the hot dogs in the batter and turn to completely coat. Gently slide them into the oil and fry, rotating occasionally so they evenly brown, until golden brown all over, 4 to 6 minutes. Remove to the lined plate. Serve with mustard for dipping.

CORN DOGS

Steps:

• In a medium bowl, combine cornmeal, flour, salt, pepper, sugar and baking powder. Stir in eggs and milk.
• Preheat oil in a deep saucepan over medium heat. Insert wooden skewers into frankfurters. Roll frankfurters in batter until well coated.
• Fry 2 or 3 corn dogs at a time until lightly browned, about 3 minutes. Drain on paper towels.