Mini Corn Dogs with Green Chile Mustard

1 Reviews

Prep: 20 min
Ready In: 35 min

“The mini corn dogs are great for kids and adults alike; a Mexican twist on the dipping sauce really kicks them up a notch!” - by Old El Paso®

Ingredients

Green Chile Mustard:
1/2 cup yellow mustard
1 (4.5 ounce) can Old El Paso® chopped green chiles, drained
Corn Dogs:
Oil for deep frying
2 (6.5 ounce) pouches Betty Crocker® cornbread & muffin mix
1 cup club soda
1 egg
Round wooden sticks with one pointed end
1 (16 ounce) package beef hot dogs, cut in half
2 tablespoons Gold Medal® all-purpose flour

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Metric US

Original recipe yields 16 mini corn dogs

Directions

In small bowl, mix mustard and chiles; set aside.
In deep fat fryer or heavy saucepan, heat 3 inches oil to 375 degrees F. In medium bowl, stir cornbread mixes, club soda and egg. Spoon mixture into tall narrow jar or glass. Insert sticks into hot dogs, leaving about 4 inches to hold. Roll hot dogs in flour; dip hot dogs into cornbread mixture, rolling to cover completely. Smooth batter with knife, if necessary.
Fry 2 to 3 corn dogs at a time in hot oil about 2 to 3 minutes or until golden brown. Drain on paper towels. Serve corn dogs with mustard.

Nutrition

Amount Per Serving (8 total)

Calories
474 cal
24%

Fat
30.3 g
47%

Carbs
39.3 g
13%

Based on a 2,000 calorie diet

Reviews (1)

Rate This Recipe

Osider760

Dec. 5, 2012

"Awsome and easy. Serve with whatever you like but I love mustard with my corn dog. I made mine with toothpicks and cocktail weenies and they were gone in seconds. Next time I will have to double the b..." See moreatch to make sure I get more then one. Even better was the fact I used mini chedder cocktail weenies for that cheese flavor, its to die for!!!!! 2 thumbs up. Thank you!"

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