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Mini Corn Dogs

 Mini Corn Dogs
For fun flavor, try this snack of cornmeal dough around mini hot dogs with a tangy dipping sauce. —Geralyn Harrington, Floral Park, New York
8 ServingsPrep/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
  • 1 tablespoon shortening
  • 1 egg
  • 3/4 cup 2% 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. In an small
  • bowl, combine the sauce ingredients. Serve with corn dogs. Yield: 2

2 of 2

Mini Corn Dogs (continued)

Directions (continued)

  • dozen.
Nutritional Facts: 1 serving (3 each) equals 328 calories, 15 g fat (6 g saturated fat), 58 mg cholesterol, 897 mg sodium, 40 g carbohydrate, 1 g fiber, 9 g protein.