Oven-Baked Corn Dogs

I recently got a new, new to me, cookbook. It's called: Rachael Ray 365: No Repeats. I got it at a used bookstore for $8.00! I am very proud of my finding! It is amazing! So, I found a quick recipe that was corn dogs infused with chili powder and cumin! This is so good! It tastes just like the corn dogs that we all know and love, but kicked up the flavors into overdrive! Enjoy:) Ingredients: 2 8-ounce boxes corn muffin mix, such as the amazing Jiffy brand; 2 eggs; 1 1/4 to 1 1/3 cups milk; 4 tablespoons unsalted butter, melted; 1 tablespoon chili powder; 2 teaspoons ground cumin; 2 teaspoons hot sauce; 2 scallions, finely chopped; 8 regular pork or beef franks (or your favorite vegetarian dog); Preheat the oven to 4oo F. In a shallow dish, combine the muffin mix with the eggs, milk, and melted butter. Season the mix with the chili powder, cumin, hot sauce, and scallions. the batter will be thick like a wet dough. Place a hot dog into the bowlful of batter. swish it around to coat it, remove the coated dog to a nonstick cook sheet, and use your fingers to spread batter on any exposed do spots. Don't coat it too thickly, just shy of a half-inch should do the trick. If it is too thick, the batter will slicde off the dog while it's baking, leaving the dog exposed. If this happens don't sweat it, they still taste great. Repeat until all 8 dogs are coated. Bake for 12 minutes or until evenly brown all over. Serve the oven-baked corn dogs with your favorite hot dog condiments. I used my friend Patti's recipe for homeade honey mustard dressing and it was amazing. The tanginess of the dressing really paired nicely with the corn dog! Yummo:) 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! Enjoy:)

*So.....get in your kitchen, put your apron on, and let's get Cookin' with Cassie!*