Mini Corn Dogs with Homemade Mustard

  • Yield : 16 servings
  • Cook Time : 40m
  • Ready In : 40m
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  • 8 cups canola oil
  • 1 cup yellow cornmeal
  • 1/2 cup all-purpose flour
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • Kosher salt
  • 2 large eggs, lightly beaten
  • 3/4 cup buttermilk
  • 8 hot dogs, cut in half
  • Homemade Mustard, recipe follows, or store-bought, for serving
  • 1 cup mustard powder, such as Colman's
  • 1/2 cup honey
  • 2 tablespoons cider vinegar
  • 1/2 cup brown mustard seeds, toasted


Step 1

Fill a Dutch oven or other heavy pot with the canola oil, and heat to 350 degrees F. Line a plate with paper towels.

Step 2

In a large bowl, whisk together the cornmeal, flour, sugar, baking powder and 1/4 teaspoon salt. Add the eggs and buttermilk, and stir to combine.

Step 3

Working in batches, dip each hot dog in the batter to coat, let the excess drip off, and then fry until golden, 3 to 5 minutes. With a slotted spoon, transfer the corn dogs to the paper-towel-lined plate to drain.

Step 4

Serve with mustard.

Step 5

Add the mustard powder, honey, vinegar, mustard seeds and 1/3 cup water to a mixing bowl. Stir to combine. Transfer to an airtight container and refrigerate for up to a month.

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