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Mini Corndogs

  • Beer 'n Brat Mustard

Mini Corndogs

Products in this recipe: Beer 'n Brat Mustard
  • Beer'n Brat® Mini Corndogs
  • 1 egg
  • 1 (8.5 oz) package corn muffin mix
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • ½ cup cup milk (or more to thin out batter)
  • ½ cup Silver Spring™ Beer’n Brat® Mustard
  • 1 package cocktail franks (we used Turkey Lit’l Smokies)
  • Vegetable oil for frying
  • 20 (6-inch) wooden skewers

In a bowl, mix together the egg, muffin mix, garlic and onion powders, milk, and Silver Spring™ Beer’n Brat® Mustard. Insert skewers halfway into the cocktail franks.

Heat oil to 375 degrees in a deep fryer or medium heat on the stove top in a 3 quart or bigger sauce pan. (Use enough oil to fill the sauce pan about ¾ of the way full.

If you do not have a thermometer to check the temperature of the oil, lightly drop a small amount of batter into the oil to see if it cooks.)

Dip the cocktail franks into the cornmeal batter. Fry a few franks at a time for 3-4 minutes or until golden brown. Let drain in paper towels.

(You can choose to do one frank at a time by holding the stick out of the oil; just be careful that you don’t burn yourself.) We cooked one corndog first to make sure that the dough was cooked through.

Serve with Silver Spring™ Beer’n Brat® Mustard.

©2020 Silver Spring Foods, Inc. All Rights Reserved.

Serves: 4

Recipe courtesy Based in part on a Food Network recipe, it has been modified by Silver Spring Foods, Inc.