Betty demonstrates how to make Mini Corn Dogs. These are just like regular corn dogs, but they use Lit'l Smokies instead of hot dogs. Mini Corn Dogs 1 egg, well beaten ½ cup yellow cornmeal (You may use white cornmeal.) ½ cup all-purpose flour 1 teaspoon salt ½ teaspoon ground black pepper ½ cup milk 2 tablespoons butter, melted and cooled 14-oz. package Lit'l Smokies (You may use hot dogs and cut each one into thirds.) peanut oil for deep-frying honey mustard for dipping (I prefer Herlocher's dipping mustard.) In a medium-sized mixing bowl, beat 1 egg until well-beaten. Add ½ cup cornmeal, ½ cup all-purpose flour, 1 teaspoon salt, ½ teaspoon black pepper, ½ cup milk, and 2 tablespoons melted butter. Stir with a spoon to combine mixture, and then beat with an electric mixer until smooth. With tongs, dip Lit'l Smokies into batter, one at a time, and place on a rack to drain. Heat about 1-inch of peanut oil in a heavy pot on the stove until it reaches 350 degrees. With tongs, gently drop individual coated mini corn dogs into hot oil and fry until golden brown, about 2 minutes. As individual corn dogs get done, remove them from the hot oil and drain them on a platter that has been covered with paper toweling to drain. When all corn dogs are fried and drained, place them on a nice serving platter with a small cup of honey mustard in the middle for dipping. This is a really popular recipe, and I hope you can use it for your parties! --Betty [email protected]