Little Corn Dogs

Updated February 26, 2019

Use little hot dogs or smokies, or use 2- to 3-inch lengths of regular hot dogs to make these appetizer corn dogs.
See Also: Homemade Pigs in a Blanket
Hot Dog and Potato Casserole

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes Ingredients:

• 1 pound mini hot dogs or little smokies
• 2/3 cup yellow cornmeal
• 1 cup flour
• 1/2 teaspoon baking powder
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 2 tablespoons shortening
• 3/4 cup plus+ 1 tablespoon milk
• 1 large egg, beaten
• Vegetable oil for frying
• Mustard or sauce for dipping

1. Heat about 3 inches of vegetable oil to 360 F in a deep, heavy saucepan or electric deep fryer.
2. Mix together cornmeal, flour, baking powder, sugar and salt. Work the shortening into the dry ingredients with a pastry blender or fork. Add the milk and stir gently; stir in egg until mixture is smooth.
   
3. Insert a toothpick into the end of each wiener,
4. leaving about one inch of toothpick exposed.
   
5. Holding each wiener by the toothpick, dip into the cornmeal batter. With a butter knife, spread the batter over the wiener so it is evenly covered.
   
6. Gently drop the wiener into the hot oil and cook until golden brown.
7. Remove from oil and drain on paper towels.
8. Serve the mini corn dogs warm with Dijon mustard or a honey mustard blend.
   
9. May be prepared, frozen, and stored in freezer bags.
10. Heat frozen wieners for 8 to 12 minutes in a preheated 350 F oven.
    

Makes 48 corn dog snacks.