Ingredients
Equipment
Method
- Preheat your oven to 400°F. Line a large baking sheet with parchment paper.
- In a large bowl, whisk together the flour, cornmeal, baking powder, salt, and ground mustard. Cut in the butter using a pastry blender or two forks until the mixture looks like coarse crumbs. Stir in the milk and honey until well combined.
- Place the dough on a piece of parchment paper lightly dusted with flour. Sprinkle more flour over the dough, then place another piece of parchment paper on top. Roll the dough to 1/4-inch thickness.
- Push a wooden stick into the cut end of each hot dog half. Place a hot dog half on the dough and cut a square large enough to wrap around it. Wrap the dough around each hot dog, sealing both ends and any open areas.
- Place the wrapped corn dogs on the prepared baking sheet. Bake for 15-20 minutes, or until they begin to brown.
- Serve with mustard and ketchup for dipping.
Notes
These mummy corn dogs are a fun alternative to fried versions, offering a taste of the fair with a homemade touch. They are great for kids and can be made ahead of time.
