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Mini Corn Dogs

For fun flavor, try this mini corn dog snack made with cornmeal dough. Serve a tangy dipping sauce. —Geralyn Harrington, Floral Park, New York
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    2 dozen

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

  • 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.
  • 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 edges to seal. Place on greased baking sheets.
  • Bake at 450° until golden brown, 10-12 minutes. In an 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.
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