2 boxes corn muffin mix, 8 1/2 ounces each (recommended: Jiffy brand)
1 cup all-purpose flour
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
2 scallions, finely chopped
8 jumbo pork or beef franks
Preheat oven to 425°F.
In a shallow dish, combine muffin mix with the flour, then stir in the 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.
To serve these corn dogs on a stick, insert bamboo skewers into the bottom of the dogs. For parties, use mini dogs. You can coat up to 24 with one batch of batter. Serve them on 3-inch bamboo party skewers