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Wednesday, November 30, 2016

Mini Corn Dogs

1 2/3 cups all-purpose flour [234 g]
1/3 cup cornmeal
3 tsp baking powder
1 tsp salt
3 tbsp cold butter or margarine
1 tbsp shortening
1 egg
¾ cup milk
24 miniature hot dogs
Honey Mustard Sauce:
1/3 cup honey
1/3 cup prepared mustard
1 tbsp molasses

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 crumb mixture until a soft dough forms. Turn onto a lightly floured surface; knead 6-8 times or until smooth. Roll out to ¼ inch thickness. Cut with a 2-¼ inch biscuit cutter. Fold each dough circle over a hot dog and press edges to seal (dough will be sticky). Place on greased baking sheets. Bate at 450 degrees for 10-12 minutes or until golden brown. Meanwhile, combine sauce ingredients in a small bowl; mix well. Serve with the corn dogs. Makes 2 dozen.

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