Mini Corndogs
Trisha Yearwood · foodnetwork.com · 2019 · 24 servings (2 franks per serving)
Get the method at foodnetwork.com →This page has the ingredients and how they compare. The instructions and photos are on the original recipe, which Recipe Lab does not republish.What's in it
8 parts read from its 10 ingredient lines, its title and its method.
- Sausage
- Frank or wiener, type not stated “One 12-ounce can smoked cocktail franks, such as Hillshire Farms”
- Bun or wrap
- Cornmeal batter “One 8.5-ounce box corn muffin mix, such as Jiffy”
- Cooking
- Deep-fried “2 quarts neutral frying oil”
- Baked from the method
- Toppings
- Other hot peppers “1/4 cup hot pepper jelly, melted”
- Sauces and condiments
- Yellow mustard “1/4 cup yellow mustard”
- Ketchup “1/4 cup ketchup”
- Mayonnaise “1/4 cup mayonnaise”
Against the usual Corn dog
It has 4 of the 4 parts of the usual Corn dog: cornmeal batter, deep-fried, any mustard and ketchup.
Less usual for the style: other hot peppers (in 10% of Corn dog recipes), yellow mustard (in 5% of Corn dog recipes) and mayonnaise (in 5% of Corn dog recipes).
A hot dog on a stick, dipped in a cornmeal batter and deep-fried, usually eaten with mustard or ketchup.
Ingredients as published (10)
- 2 quarts neutral frying oil
- One 12-ounce can smoked cocktail franks, such as Hillshire Farms
- One 8.5-ounce box corn muffin mix, such as Jiffy
- 1/2 cup reduced-fat buttermilk
- 1 large egg
- 1/4 cup hot pepper jelly, melted
- 1/4 cup yellow mustard
- 1/4 cup ketchup
- 1/4 cup mayonnaise
- 2 dashes Worcestershire sauce
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