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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 8 |
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For fun flavor, try this snack of cornmeal dough around mini hot dogs with a tangy dipping sauce Ingredients:
1 2/3 cups all-purpose flour |
1/3 cup cornmeal |
3 teaspoons baking powder |
1 teaspoon salt |
3 tablespoons cold butter or 3 tablespoons margarine |
1 tablespoon shortening |
1 egg |
3/4 cup milk |
24 miniature hot dogs |
1/3 cup honey |
1/3 cup prepared mustard |
1 tablespoon molasses |
Directions:
1. In a large bowl, combine the first four ingredients. Cut in butter and shortening until mixture resembles coarse crumbs.
2. Beat egg and milk; stir into dry ingredients until a soft dough forms. Turn onto a lightly floured surface; knead 6-8 times or until smooth.
3. Roll out to 1/4-in. thickness. Cut with a 2-1/4-in. biscuit cutter.
4. Fold each dough circle over a hot dog and press edges to seal (dough will be sticky). Place on greased baking sheets.
5. Bake at 450° for 10-12 minutes or until golden brown.
6. Combine sauce ingredients in a small bowl; mix well. Serve with the corn dogs.
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