Mini Corn Dogs with Green Chile Mustard Recipe

Mini Corn Dogs with Green Chile Mustard Recipe

  • Green Chile Mustard:
  • 1/2 cup yellow mustard
  • 1 (4.5 ounce) can Old El Paso® chopped green chiles, drained
  • Corn Dogs:
  • Oil for deep frying
  • 2 (6.5 ounce) pouches Betty Crocker® cornbread & muffin mix
  • 1 cup club soda
  • 1 egg
  • Round wooden sticks with one pointed end
  • 1 (16 ounce) package beef 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 degrees 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.
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