Mini Corn Dogs
1 cup yellow cornmeal
1 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup white sugar
4 teaspoons baking powder
1 cup milk
1 package little smokies
cornstarch or flour for rolling little smokies in
Preheat oven to 425°F.
Spray a large baking sheet with cooking spray; set aside.
In a medium bowl, combine muffin mix, flour, egg, milk and butter to make a very thick batter. Roll little smokies in cornstarch or flour to help batter stick. Moisten your hands with water then roll the batter around one of the little smokies to cover it entirely. Transfer to prepared baking sheet as done then repeat process with remaining batter and hot dogs.
Bake until golden brown and batter is cooked through, about 10 minutes. Transfer to plates and serve with ketchup and mustard on the side.
Source: Adapted from Whole Foods and All Recipes