Mini Corn Dogs with Green Chile Mustard

The mini corn dogs are great for kids and adults alike; a Mexican twist on the dipping sauce really kicks them up a notch!

  • Prep Time 20 min
  • Total Time 35 min
  • Servings 16

Green Chile Mustard

1/2
cup yellow mustard
1
can (4.5 oz) Old El Paso™ chopped green chiles, drained

Corn Dogs

Oil for deep frying
2
pouches (6.5 oz each) Betty Crocker™ cornbread & muffin mix
1
cup club soda
1
egg
Round wooden sticks with one pointed end
1
package (16 oz) beef hot dogs (8 hot dogs), cut in half
2
tablespoons Gold Medal™ all-purpose flour

  • 1 In small bowl, mix mustard and chiles; set aside.
  • 2 In deep fat fryer or heavy saucepan, heat 3 inches oil to 375°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.
  • 3 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 Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Mini Corn Dog
Calories
210
(
Calories from Fat
110),
% Daily Value
Total Fat
12g
12%
(Saturated Fat
4g,
4%
Trans Fat
0g
0%
),
Cholesterol
25mg
25%;
Sodium
610mg
610%;
Total Carbohydrate
21g
21%
(Dietary Fiber
0g
0%
  Sugars
5g
5%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
2%;
Calcium
0%;
Iron
6%;
Exchanges:
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.