Reduced Fat Corndog Bake

This recipe was adapted from one I saw by Emeril in the Kraft Super Bowl flyer at the grocery store. My kids thought it sounded great but I thouht it was too high in calories and fat. So, I decided to work on reducing the calories and fat yet, hopefully, keep a good taste and texture. It has taken a few tries but here is what I came up with.

Ingredients

• 1/2 cup egg substitute
• 2/3 cup skim milk
• 2 boxes Jiffy brand corn muffin mix
• 1 cup Kraft 2% Reduced Fat sharp cheddar cheese, divided
• 5 Healthy Choice hot dogs
• 1 teaspoon Emeril's Essence (reciepe follows)

Directions

Pre heat oven to 400. Spray a 9x13 baking dish with cooking spray (I use canola oil spray). Mix egg substitute, milk and corn muffin mix as directed on package. Stir in essence and 1/2 cup cheese. Pour batter into baking dish. Cut hot dogs in half length wise then cut each half length wise again (quartering hot dogs). Cut quarters into bite size pieces then sprinkle evenly over batter. Bake for 20-25 minutes, until golden brown. Remove from oven and sprinkle remaining cheese over top of corn dog bake. Place back in oven for another 5 minutes until cheese is melted and bubbly. Let rest for 3-5 minutes then cut into 8 pieces.

Prepared as above each serving has 340 calories and 10 grams of fat.

Emeril's Essence

• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried leaf oregano
• 1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: 2/3 cup