Mini Corn Dogs

Ooooh, you dangerous little mini corn dogs you. The original recipe says two of you are a serving. Yeah.... right. You're too good to only have two.

Course Appetizer

Cuisine American

Keyword corn dogs, deep-fried

Prep Time 15

Cook Time 25

Servings

Calories 292kcal

Author Inspired by a recipe from Trisha Yearwood

Ingredients

14 ounce Hillshire Farm Lit'l Smokies
2 8.5 ounce Jiffy cornbread mix
1 cup buttermilk
2 large eggs
toothpicks
vegetable oil for frying

Instructions

Preheat oil to 350 F.
Make the cornbread batter in a large bowl by stirring together the mix, buttermilk and egg.
Pour some of the batter into a small glass.
Working in batches, insert a toothpick into the sausages, leaving enough for a handle.
Dip the toothpick into the batter. I like to tip the glass a bit on it's side to get maximum coverage. I stick the sausage into the batter then lift it up and out of the batter (but still in the glass) to let the batter run down the sausage, coating it completely.
Transfer to the fryer and fry 1-2 minutes, rotating them as they cook, until golden brown. Transfer to wire rack-lined backing sheet to drain and cool.
Serve with your favorite dipping sauces.

Notes

I doubled the amount of cornbread mix that the original recipe called for. I found myself getting a pretty thick coating on the sausages, and I liked that. With just one box you might run out of coating before you run out of sausages.

Nutrition