Mini Corn Dogs with Green Chile Mustard

Prep 20 min
Total 35 min
Servings 16

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

By Betty Crocker Kitchens

Updated July 21, 2013

Make with

Gold Medal Flour

Ingredients

Green Chile Mustard

1/2

cup yellow mustard

can (4.5 oz) Old El Paso™ chopped green chiles, drained

Corn Dogs

Oil for deep frying

pouches (6.5 oz each) Betty Crocker™ cornbread & muffin mix

cup club soda

egg

Round wooden sticks with one pointed end

package (16 oz) beef hot dogs (8 hot dogs), cut in half

tablespoons Gold Medal™ all-purpose flour

Steps

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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 Facts

Serving Size: 1 Mini Corn Dog

Calories: 210
Calories from Fat: 110

% Daily Value

Total Fat: 12g; 19%
Saturated Fat 4g 19% Trans Fat 0g
Cholesterol: 25mg; 9%
Sodium: 610mg; 25%
Potassium: 80mg; 2%
Total Carbohydrate: 21g; 7%
Dietary Fiber 0g 0% Sugars 5g
Protein: 5g

% Daily Value*:

Vitamin A: 0%; 0%
Vitamin C: 2%; 2%
Calcium: 0%; 0%
Iron: 6%; 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;