4.5
2 ratings

Mini Corn Dogs with Green Chile Mustard

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Mini Corn Dogs with Green Chile Mustard
Pillsbury

Mini Corn Dogs with Green Chile Mustard

Recreate your favorite state fair food at home. Corn dogs are a classic treat, and cutting hot dogs in half make this kid-friendly. Adults and kids alike will love the slightly spicy and tangy green chile mustard.

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Ingredients

For the Green Chile Mustard

  • ½ Cup yellow mustard
  • 1 4½-ounce can chopped green chiles, drained

For the Corn Dogs

  • Oil, for deep frying
  • 1 Cup club soda
  • 2 6½-ounce pouches cornbread and muffin mix
  • 1 egg
  • Round wooden sticks with one pointed end
  • 1 16-ounce package beef hot dogs (8 hot dogs), cut in half
  • 2 Tablespoons all-purpose flour, such as Gold Medal™

Directions

For the Green Chile Mustard

In a small bowl, mix the mustard and chiles, then set aside.

For the Corn Dogs

In a deep-fryer or heavy saucepan, heat 3 inches of oil to 375 degrees F. In a medium bowl, mix the club soda, cornbread mix, and egg. Spoon the mixture into a tall narrow jar or glass. Insert the sticks into the hot dogs, leaving about 4 inches to hold. Roll the hot dogs in flour, then dip into the cornbread mixture, rolling to cover completely. Smooth out the batter with knife, if necessary.

Fry 2 to 3 corn dogs at a time in the hot oil until golden brown, 2 to 3 minutes. Drain on paper towels. Serve the corn dogs with the green chile mustard.