- 25 (2 packages) mini hot dogs (can be found in the hot dog section of the grocery store)
- 25 (8-inch) wooden skewers to accommodate the hot dogs
- 1 box corn muffin mix (mix according to the directions)
Preheat the oven to 350 degrees F.
Skewer the hot dogs on the sticks. Make sure the sharp part of the skewers are not sticking out of the dogs. Prepare the corn batter according to the recipe on the box. Coat the dogs with the muffin mix and place on a nonstick baking sheet. Bake for about 15 minutes, or until golden brown. Allow to cool slightly before removing from the pan. Use a spatula to lift the corn dogs.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy of Scott Leibfried