Mini Corn Dogs
Taste of Home
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"For fun flavor, try this snack of cornmeal dough around mini hot dogs with a tangy dipping sauce," says Geralyn Harrington of Floral Park, New York.
SERVINGS: 8
CATEGORY: Appetizer
METHOD: Baked
TIME: Prep/Total Time: 30 min.
Ingredients:
- 1-2/3 cups all-purpose flour
- 1/3 cup cornmeal
- 3 teaspoons baking powder
- 1 teaspoon salt
- 3 tablespoons cold butter or margarine
- 1 tablespoon shortening
- 1 egg
- 3/4 cup milk
- 24 miniature hot dogs
- HONEY MUSTARD SAUCE:
- 1/3 cup honey
- 1/3 cup prepared mustard
- 1 tablespoon molasses
Directions:
In a large bowl, combine the first four ingredients. Cut in butter and shortening until mixture resembles coarse crumbs. Beat egg and milk; stir into dry ingredients until a soft dough forms. Turn onto a lightly floured surface; knead 6-8 times or until smooth. Roll out to 1/4-in. thickness. Cut with a 2-1/4-in. biscuit cutter. Fold each dough circle over a hot dog and press edges to seal (dough will be sticky). Place on greased baking sheets. Bake at 450° for 10-12 minutes or until golden brown. Combine sauce ingredients in a small bowl; mix well. Serve with the corn dogs. Yield: 2 dozen.