1 2/3 cups all-purpose flour
1/3 cup cornmeal
3 teaspoons baking powder
1 teaspoon salt
3 tablespoons cold butter or margarine
1 tablespoon shortening
1 egg
3/4 cup milk
24 miniature hot dogs
Honey Mustard Sauce
1/3 cup honey
1/3 cup prepared mustard
1 tablespoon molasses
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 crumb mixture until a soft dough forms. Turn onto a lightly floured surface; knead 6-8 times or until smooth. Roll out to 1/4 inch thickness. Cut with a 2-1/4 inch biscuit cutter. Fold each dough circle over a hot dog and press edges to seal (dough will be sticky). Place on greased baking sheets. Bate at 450 degrees for 10-12 minutes or until golden brown. Meanwhile, combine sauce ingredients in a small bowl; mix well. Serve with the corn dogs. Makes 2 dozen.
- contributed by Danielle B., Aliquippa, PA
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