Mini Corn Dogs with Green Chile Mustard

The mini corn dogs are great for kids and adults alike; a Mexican twist on the dipping sauce really kicks them up a notch!


16 mini corn dogs

Recipe from

Old El Paso®

Recipe Time

Prep: 20 Minutes
Start to Finish: 35 Minutes

Nutritional Information

Calcium 0 %
Calories 210
Caloriesfromfat 110
Carbohydrate 21 g
Cholesterol 25 mg
Fat 12 g
Fiber 0 g
Iron 6 %
Protein 5 g
Sodium 610 mg
Sugars 5 g
Satfat 4 g


Green Chile Mustard
1/2 cup yellow mustard
1 can (4.5 oz) Old El Paso® chopped green chiles, drained
Corn Dogs
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 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°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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