Mini Corn Dogs Recipe photo by Taste of Home
Mini Corn Dogs
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 2 dozen.
For fun flavor, try this mini corn dog snack made with cornmeal dough. Serve a tangy dipping sauce. —Geralyn Harrington, Floral Park, New York
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 large egg, room temperature
-
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
-
1.
In a large bowl, combine the first 4 ingredients. Cut in butter and shortening until mixture resembles coarse crumbs. Beat egg and milk. Stir into dry ingredients until a soft dough forms; dough will be sticky.
-
2.
Turn onto a generously floured surface; knead 6-8 times or until smooth, adding additional flour as needed. 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 edge to seal. Place on greased baking sheets.
-
3.
Bake at 450° until golden brown, 10-12 minutes. In a small bowl, combine the sauce ingredients. Serve with corn dogs.
Nutrition Facts
1 corn dog: 109 calories, 5g fat (2g saturated fat), 18mg cholesterol, 306mg sodium, 14g carbohydrate (5g sugars, 0 fiber), 3g protein.
© 2024 RDA Enthusiast Brands, LLC