This is a great mini corn dogs recipe I found that I used for my son’s birthday party.  If you can’t find mini hot dogs, just cut regular hot dogs in half.

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 mini corn dogs.

I’m still experimenting a little with the recipe – it’d be nice to have some more dips for the mini corn dogs other than honey mustard. But overall, I’m happy with it. I’m digging up some more mini corn dogs recipes to try out – if you have any favorites out there on the tubes, send it over!