Mini Corn Dogs
12 ingredients
4 steps
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
- 1/3 cup honey
- 1/3 cup prepared mustard
- 1 tablespoon molasses
Directions
-
1In 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.
-
2Turn 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
-
3.
-
4Bake at 450° for 10-12 minutes or until golden brown. In an small bowl, combine the sauce ingredients. Serve with corn dogs.
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