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Mini Corn Dogs with Green Chile Mustard

Prep time 20 mins
Start to Finish time 35 mins
Yield 16 mini corn dogs
The mini corn dogs are great for kids and adults alike; a Mexican twist on the dipping sauce really kicks them up a notch!


  • 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

Nutrition 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

How to Make It

  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.