Recipe for Baby Corn Dogs


3 pkg (5 1-2 oz. each, 16 count) little
1 wieners
2/3 cup yellow cornmeal
1 cup flour
1/2 teaspoon baking powder
2 tablespoon sugar
1/2 teaspoon salt
3/4 cup (+ 1 tbsp.) milk
2 tablespoon shortening
1 each egg, slightly beaten
1 oil for frying
1 dijon mustard
1 wooden toothpicks


Mix together cornmeal, flour, baking powder, sugar and salt. Stir in milk, then add shortening. Fold in egg until mixture is smooth. Insert a toothpick into the end of each tiny wiener, toward the middle, leaving one inch of pick exposed. Holding each wiener by the pick, dip into the corn batter. Run the blade of a knife gently around the wiener, spreading the batter evenly and smoothly over the meat. Gently drop the dog into hot oil in deep fryer and cook until golden. Remove from oil and drain on paper towels. Serve warm with Dijon mustard. Can prepare them 2 days ahead, cover and refrigerate. Reheat them at 350 degrees for 5 minutes. Can be frozen and stored in freezer bags. Heat frozen dogs for 8-12 minutes at 350 degrees. Makes: 48 appetizers

Note: Can use little sausages instead of wieners.

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