Best Corn Dogs With Sweet Mustard Recipes

CORN DOGS

Corn Dogs image

I made up this recipe many years ago, because I loved the corn dogs you buy at carnivals but could not find a recipe for them. Great served with mustard.

Provided by SUZZANNA

Categories Main Dish Recipes Sandwich Recipes Hot Dogs and Corn Dogs Recipes

Time 40m

Yield 16

Number Of Ingredients 11

Ingredients

1 cup yellow cornmeal
1 cup all-purpose flour
¼ teaspoon salt
⅛ teaspoon black pepper
¼ cup white sugar
4 teaspoons baking powder
1 egg
1 cup milk
1 quart vegetable oil for frying
2 (16 ounce) packages beef frankfurters
16 wooden skewers

Steps:

In a medium bowl, combine cornmeal, flour, salt, pepper, sugar and baking powder. Stir in eggs and milk.
Preheat oil in a deep saucepan over medium heat. Insert wooden skewers into frankfurters. Roll frankfurters in batter until well coated.
Fry 2 or 3 corn dogs at a time until lightly browned, about 3 minutes. Drain on paper towels.

Nutrition Facts : Calories 318.4 calories, Carbohydrate 19.2 g, Cholesterol 42.5 mg, Fat 22.9 g, Fiber 0.6 g, Protein 8.6 g, SaturatedFat 7.6 g, Sodium 776 mg, Sugar 5.9 g

EASY SWEET MUSTARD

Easy Sweet Mustard image

This Sweet Mustard goes great with corndogs, hot dogs and even hamburgers. It's so easy to make you have no excuse not to make it.

Provided by Chef Rodney

Categories Condiments, Sauces & Dry Rubs

Time 5m

Number Of Ingredients 3

Ingredients

24 oz Yellow Mustard
2 1/2 Cups White Sugar
2 Tbsp Celery Seed (or more to taste)

Steps:

Combine all ingredients in bowl and mix well.
Let the sauce sit for at least 1 hour in the refrigerator. This will allow all the flavors to meld. You can use it immediately, but the longer you let it sit in the refrigerator, the more flavorful it will be.

Nutrition Facts : Calories 40 kcal, Carbohydrate 9 g, Sodium 129 mg, Sugar 8 g, ServingSize 1 serving

FAIR-FAVORITE CORN DOGS

Fair-Favorite Corn Dogs image

Bring the county fair home to your kitchen with these summer-ready corn dogs. A tip for dipping: Pour the batter in a tall Mason jar and dunk your dogs to create an even coating all around. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 10 corn dogs.

Number Of Ingredients 12

Ingredients

1 package (8-1/2 ounces) cornbread/muffin mix
2/3 cup all-purpose flour
1 teaspoon ground mustard
1/2 teaspoon onion powder
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/8 teaspoon ground cumin
1 large egg
1 cup 2% milk
10 hot dogs
10 wooden skewers
Oil for deep-fat frying

Steps:

In a large bowl, combine the first 7 ingredients. In another bowl, whisk milk and egg; stir into dry ingredients just until moistened. Let stand for 15 minutes. Insert skewers into hot dogs; dip into batter., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry corn dogs, a few at a time, until golden brown, 2-3 minutes, turning occasionally. Drain on paper towels.

Nutrition Facts : Calories 352 calories, Fat 23g fat (7g saturated fat), Cholesterol 53mg cholesterol, Sodium 682mg sodium, Carbohydrate 26g carbohydrate (7g sugars, Fiber 1g fiber), Protein 9g protein.

LOBSTER CORN DOGS WITH SPICY MUSTARD SAUCE

Lobster Corn Dogs with Spicy Mustard Sauce image

Categories Food Processor Mustard Appetizer Super Bowl Lobster Shrimp Corn Family Reunion Poker/Game Night Deep-Fry Party Bon Appétit Sugar Conscious Tree Nut Free Soy Free

Yield Makes 12 corn dogs

Number Of Ingredients 27

Ingredients

Sauce:
1 cup mayonnaise
1/4 cup whole grain Dijon mustard
2 tablespoons chopped fresh chives
1 tablespoon Dijon mustard
2 teaspoons dry mustard
2 dashes of Worcestershire sauce
2 dashes of hot pepper sauce
Corn dogs:
8 ounces uncooked medium shrimp, peeled, deveined
1/2 teaspoon coarse kosher salt
1 large egg
2 tablespoons heavy whipping cream
1 teaspoon Worcestershire sauce
3/4 teaspoon Cajun seasoning*
1/2 teaspoon hot pepper sauce
1 pound cooked lobster meat, cut into 1/4- to 1/3-inch cubes (about 4 cups)
1/2 cup frozen corn kernels, thawed
1/2 cup thinly sliced green onions (about 4)
12 ice-pop sticks
Beer batter:
1 cup all purpose flour
1/4 cup cornmeal
1 teaspoon salt
1/4 teaspoon paprika
1 cup lager beer
Peanut oil (for frying)

Steps:

For sauce:
Whisk all ingredients in medium bowl to blend. Season to taste with salt and pepper. DO AHEAD: Can be made 2 days ahead. Cover and refrigerate.
For corn dogs:
Using on/off turns, blend shrimp and coarse salt in processor until coarsely chopped. Add egg, cream, Worcestershire sauce, Cajun seasoning, and hot pepper sauce. Process until smooth. Mix lobster, corn, and green onions in large bowl. Add shrimp puree; fold in until blended.
Divide mixture into 12 equal portions (scant 1/3 cup each). Using moistened hands, form each into 3x11/2-inch log and place on baking sheet, spacing apart. Insert ice-pop stick into 1 end of each log, pushing through almost to other end. Cover and chill at least 4 hours and up to 6 hours.
Beer batter:
Whisk first 4 ingredients in medium bowl. Whisk in beer.
Add enough oil to heavy large saucepan to reach depth of 3 inches. Attach deep-fry thermometer to side of pan. Heat oil to 350°F. Dip 1 corn dog into batter; turn to coat corn dog plus 1/2 inch of stick. Let float in hot oil. Repeat with 3 more corn dogs. Fry until golden brown and crisp and centers are cooked through, occasionally grasping sticks with tongs to turn carefully, 4 to 5 minutes. Transfer to paper towels to drain. Repeat in 2 more batches with remaining corn dogs and batter. Serve hot with sauce for dipping.
Available in the spice section of most supermarkets.