Corn Dog Minis Recipe
lil' smokies, jalepeño corn bread batter, dijonnaise
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Ingredients
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Main Ingredients
Dijonnaise Sauce
Method
Preparing the Corn Dog Minis
- 1
Preheat the Oven
Preheat your oven to 400°F (200°C).
- 2
Prepare the Cornbread Batter
In a mixing bowl, combine the jalapeño cornbread mix, milk, egg, and vegetable oil. Stir until the batter is smooth and well combined.
- 3
Assemble the Corn Dog Minis
Grease a mini muffin tin. Pour a small amount of cornbread batter into each muffin cup, filling them about halfway. Place a lil' smokie in the center of each cup, then top with additional cornbread batter until the cups are nearly full.
- 4
Bake
Bake in the preheated oven for 12-15 minutes, or until the tops are golden brown and a toothpick inserted comes out clean.
Making the Dijonnaise Sauce
- 5
Combine Ingredients
In a small bowl, mix together the Dijon mustard and mayonnaise until smooth.
- 6
Serve
Serve the corn dog minis warm with the dijonnaise sauce on the side for dipping.
