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 eggs
3/4 cup milk
24 miniature hot dogs
1/3 cup honey
1/3 cup prepared mustard
1 tablespoon molasses
Directions:
In a large bowl, combine the first four ingredients. Cut in butter and shortening until mixture resembles coarse crumbs.
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.
Roll out to 1/4-in. thickness. Cut with a 2-1/4-in. biscuit cutter.
Fold each dough circle over a hot dog and press edges to seal (dough will be sticky). Place on greased baking sheets.
Bake at 450F for 10-12 minutes or until golden brown.
Combine sauce ingredients in a small bowl; mix well. Serve with the corn dogs.
Servings: 8
Time preparation: 20 min.
Time total: 30 min.