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Mini Corn Dogs with Homemade Mustard

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  • Level: Intermediate
  • Total: 40 min
  • Active: 40 min
  • Yield: 16 servings
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8 cups canola oil

1 cup yellow cornmeal 

1/2 cup all-purpose flour 

1 tablespoon sugar 

2 teaspoons baking powder 

Kosher salt 

2 large eggs, lightly beaten 

3/4 cup buttermilk 

8 hot dogs, cut in half 

Homemade Mustard, recipe follows, or store-bought, for serving

Homemade Mustard:

1 cup mustard powder, such as Colman's

1/2 cup honey 

2 tablespoons cider vinegar 

1/2 cup brown mustard seeds, toasted 


  1. Fill a Dutch oven or other heavy pot with the canola oil, and heat to 350 degrees F. Line a plate with paper towels.
  2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder and 1/4 teaspoon salt. Add the eggs and buttermilk, and stir to combine.
  3. Working in batches, dip each hot dog in the batter to coat, let the excess drip off, and then fry until golden, 3 to 5 minutes. With a slotted spoon, transfer the corn dogs to the paper-towel-lined plate to drain.
  4. Serve with mustard.

Homemade Mustard:

Yield: 2 cups
  1. Add the mustard powder, honey, vinegar, mustard seeds and 1/3 cup water to a mixing bowl. Stir to combine. Transfer to an airtight container and refrigerate for up to a month.