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!

Yield: 16 mini corn dogs
Recipe from Old El Paso®

Recipe Time

Prep Time:
Start To Finish: 35 Minutes

Nutritional Information

Amount per serving
  • Calcium: 0%
  • Calories: 210
  • Calories from fat: 110
  • Carbohydrate: 21g
  • Cholesterol: 25mg
  • Fat: 12g
  • Fiber: 0g
  • Iron: 6%
  • Protein: 5g
  • Sodium: 610mg
  • Sugars: 5g
  • Saturated fat: 4g


  • 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. 1. In small bowl, mix mustard and chiles; set aside.
  2. 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. 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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