Mini Corn Dogs Recipes

Ingredients:

* 1 2/3 cups all-purpose flour
* 1/3 cup cornmeal
* 3 teaspoons baking powder
* 1 teaspoon salt
* 3 tablespoons cold butter or margarine
* 1 tablespoon shortening
* 1 egg
* 3/4 cup milk
* 24 miniature hot dogs

HONEY MUSTARD SAUCE:

* 1/3 cup honey
* 1/3 cup prepared mustard
* 1 tablespoon molasses

Directions

1. 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 lightly floured surface; knead 6-8 times or until smooth. Roll out to 1/4-in. 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 greased baking sheets. Bake at 450 degrees F 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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