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Little Corn Dogs
Use little hot dogs or smokies, or use 2- to 3-inch lengths of regular hot dogs to make these appetizer corn dogs.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
- 1 pound little wieners or smokies (about 48)
- 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 egg, beaten
- vegetable oil for frying
- mustard or sauce for dipping
Mix together cornmeal, flour, baking powder, sugar and salt. Work in shortening with a pastry blender or fork. Stir in milk Gently stir in egg until mixture is smooth.
Insert a toothpick into the end of each wiener,
leaving about one inch of toothpick exposed.
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.
Gently drop the wiener into hot oil (360°) in deep fryer and cook until golden.
Remove from oil and drain on paper towels. Serve warm with Dijon mustard or a honey mustard blend.
May be prepared, frozen, and stored in freezer bags. Heat frozen wieners for 8-12
minutes at 350° F..
Makes 48 corn dog snacks.
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