Mini Corn Dogs With Green Chile Mustard Recipe

Ingredients

1/2

cup yellow mustard

1

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

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

Preparation

In small bowl, mix mustard and chiles; set aside.

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.

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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