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1
Preheat the oven to to 400F.
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2
In a shallow dish, combine the muffin mix with the eggs, milk, and melted butter.
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3
Season the mix with chili powder, cumin, hot sauce, and scallions.
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4
The batter will be thick like a wet dough.
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5
Place a hot dog into the bowlful of batter, swish it around to coat it, remove the coated dog to a nonstick cookie sheet, and use your fingers to spread batter on any exposed dog spots.
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6
Dont coat it too thickly, just shy of a half-inch should do the trick.
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7
If it is too thick, the batter will slide off the dog while its baking, leaving the dog exposed.
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8
If that happens dont sweat it, they still taste great.
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9
Repeat until all 8 dogs are coated.
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10
Bake for 12 minutes or until evenly deep brown all over.
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11
Mix the relish with the oil and vinegar.
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12
Add the shredded cabbage to the bowl, season with salt and pepper, and toss to coat the salad.
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13
Serve the oven-baked corn dogs with your favorite hot dog condiments.
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14
Serve the slaw and chips alongside the dogs.
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15
To serve these corn dogs on a stick, insert bamboo skewers into the bottom of the dogs.
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16
For parties, use mini dogs.
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17
You can coat up to 24 with one batch of batter.
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18
Serve them on 3-inch bamboo party skewersTOO CUTE!
