Serve these corn dogs with ketchup and mustard for dipping.
•1 cup white flour
•1 cup yellow cornmeal
•1 teaspoon baking powder
•1/2 teaspoon salt
•1/2 teaspoon ground mustard
•6 tablespoons butter
•1/2 cup milk
•1/4 cup honey or corn syrup
•7 hot dogs, cut in half
•14 wooden sticks
1. Preheat oven to 400°F. Line a large baking sheet with parchment paper and set aside.
2. In a large bowl, mix the flour, cornmeal, baking powder, salt, and ground mustard. Cut in the butter with a pastry blender or fork until mixture resembles coarse crumbs. Stir in the milk and corn syrup until well combined.
3. Place dough on a lightly floured counter. Sprinkle some more flour over the dough. Roll dough to 1/4-inch thickness.
4. Push a wooden stick up the center of the cut end of each hot dog half. Place the dog on the dough and cut a square that is big enough to wrap around it. Form dough around each dog sealing both ends and any open areas. Place corn dogs on the prepared baking sheet and bake for 15-20 minutes or until they start to brown. •