Oven Baked Corn Dogs Weight Watchers Recipes

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.

Steps:

• 1. Preheat the oven to 400F. In a shallow dish, combine the corn muffin mix, egg, milk and butter. Stir in the chili powder, cumin and hot sauce.
• 2. Put a skewer or Popsicle stick into each hot dog.Prepare the foil "boats" and place on a baking sheet. Place a hot dog in the bowlful of batter, swish it around to coat it, and place the dog in the boat. Repeat until all dogs are coated.
• 3. Bake in the preheated oven for 12 minutes, or until evenly browned.

Steps:

• Preheat oven to 375 degrees. Line a baking sheet with parchment paper; set aside. In a medium bowl, whisk together flour, cornmeal, baking powder, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Make a well in center; add milk, eggs, and oil. Mix just until combined.
• Insert an ice-pop stick into one end of each sausage, leaving a 1 1/2-inch handle. Dust with flour; tap off excess. Using handle, rotate each sausage over bowl as you spoon batter to coat evenly. Place on sheet; bake 5 minutes. Remove from oven. Using a spatula, reapply batter that has slipped onto sheet. Return to oven; bake until golden, 20 minutes. Serve with ketchup and mustard, if desired.

Steps:

• Preheat the oven to 400 degrees F and make sure the oven rack is in the center position.
• Lightly grease the corn-shaped wells of the cast iron pan with 1 tablespoon of the vegetable oil.
• Place the pan in the oven to preheat (pan should heat in the oven at least 15 minutes).
• While the pan is heating, combine the remaining 2 tablespoons of vegetable oil, cornmeal, flour, baking powder, Baby Bam, salt, buttermilk, egg, and cheddar in a mixing bowl and stir with a fork until just combined.
• Carefully remove the hot pan from the oven and spoon about 3 tablespoons of the batter into each well. (This will use up only half of the batter.).
• Lay 2 cocktail sausages down the center of each well.
• Spoon the remaining batter into each well, dividing evenly between the wells, completely covering the sausages.
• Bake until golden brown, about 18 minutes.
• Remove pan from the oven and let sit for 3 to 5 minutes before turning the muffins out of the pan.
• Serve hot, with desired condiments for dipping.

Steps:

• Combine flour, cornmeal, baking powder, sugar, salt, and pepper in large bowl.
• Add milk, eggs, and oil, mixing thoroughly.
• Dust hot dog bites with flour, then cover with batter and place on a cookie sheet with parchment paper.
• Bake at 357 for 20 to 25 minutes or until tops of bites are golden.
• Serve with ketchup or mustard dipping sauces.

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• Grease eight mini-loaf pans and set aside.
• Whisk dry ingredients together in medium or large bowl.
• Stir in the remaining ingredients except for the hot dogs.
• Pour a half inch of batter into each mini loaf pan.
• Place a hot dog on top of the batter in each pan.
• Distribute remaining batter over the hot dogs so that the hot dogs are surrounded by batter.
• Bake in preheated oven for thirty minutes or until done. Based on your baking pans, you'll need to check for doneness sooner or later.
• Note: the dough just over the hot dogs is the last to cook so that's where you can test for doneness.

Steps:

• Preheat oven to 400 degrees.
• In a shallow dish, combine the muffin mix with the eggs, milk, and melted margarine. Season the mix with chili powder, cumin, hot sauce, and scallions. The batter will be thick like wet dough.
• Place a hotdog into the bowl of batter, coat it, remove the hotdog and place it on a nonstick cookie sheet, use your fingers to spread batter onto any exposed spots.
• Bake for 12 minutes or until evenly browned all over.

Steps:

• In a large bowl, combine the corn muffin mix, melted butter, eggs, and the salt. Whisk the mix well until smooth and combined.
• Dip the hot dogs into the batter and cover a good amount of batter around the hot dog. Lay them onto a large baking sheet. Bake at 375 degrees for about 25 minutes or the batter is golden brown.
• If desired, stick a wooden skewer in one end of the corn dog to help feel like eating it off the stick! Enjoy!

Steps:

• 1. Preheat oven to 400 degrees.
• 2. Combine buttermilk, eggs, relish, mustard and hot sauce in a bowl.
• 3. In a large bowl, using a whisk, mix together flour, cornmeal, sugar, baking powder, salt, and baking soda. Stir buttermilk mixture into cornmeal mixture to combine; let stand 3 minutes. (The mixture will be thick) Using a whisk again, whisk mixture until smooth; transfer to a tall measuring cup.
• 4. Cut each hot dog into three pieces crosswise. Dip dogs into batter, coating entirely. It gets a little messy but just make sure they are all fully coated. You might need to use your finger to smear the batter around. It doesn't matter if they don't look perfectly shaped.
• 5. Place corn dogs on baking pan. Spray the corn dogs with cooking spray.
• 6. Bake for 15 minutes on one side, turn over, coat again with cooking spray and bake an additional 10-15 minutes.
• 7. Place a toothpick in each. Serve at once with ketchup and mustard on the side.