Oven-Baked Corn Dogs with O&V Slaw

From Rachael Ray: 365 No Repeats

2 8oz boxes corn muffin mix
2 eggs
1 1/4 - 1 1/3 C milk
4 Tbsp unsalted butter, melted
1 Tbsp chili powder
2 tsp ground cumin
2 tsp hot sauce
2 scallions, finely chopped
8 regular pork or beef franks
1/2 C hamburger pickle relish
3 Tbsp vegetable oil
2 Tbsp red wine vinegar
1 sack (16oz) shredded cabbage mix for slaw salads
salt and fresh ground black pepper
1 bag reduced fat potato chips

Preheat the oven to 400.

In a shallow dish, combine the muffin mix with the eggs, milk, and melted butter. Season the mix with 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 cookie sheet, and use your fingers to spread batter on any exposed dog 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 slide off the dog while it's baking, leaving the dog exposed. If that happens don't sweat it, they still taste great. Repeat until all 8 dogs are coated. Bake 12 minutes or until evenly deep brown all over.

Mix the relish with the oil and vinegar. Add the shredded cabbage to the bowl, season with salt and pepper, and toss to coat the salad.

Serve the oven-baked corn dogs with your favorite hot dog condiments. Serve the slaw and chips alongside the dogs.