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Mini Corn Dogs Recipe


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     Mini Corn Dogs

Category   Entrees - Maindishes
Sub Category   None
Servings   2 dozen

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 milk
24 miniature hot dogs
1/3 cup honey
1/3 cup prepared mustard
1 tablespoon 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 dry ingredients until a soft dough forms.
Turn onto a lightlyfloured surface; knead 6-8 times or until smooth. Roll out to 1/4 inch 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 ungreased baking sheets.
Bake at 450 degrees for 10-12 minutes or until golden brown. Combine sauce ingredients in a small bowl; mix well. Serve with the corn dogs.

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