Mini Corn Dogs

1 2/3 C. flour (I use half wheat, half white)

1/3 C. cornmeal

3 tsp baking powder

1 tsp salt

3 TBL cold butter

1 TBL shortening

1 egg

3/4 C. milk

24 mini hot dogs (or regular ones cut up)

Combine flour, cornmeal, baking powder, and salt. Cut in butter and shortening until crumbly. (If you don't have a pastry blender, use a fork or your hands!) Beat egg and milk then add to the dry crumbs until a soft dough forms. Knead on a lightly floured counter 6-8 times. Roll out to 1/4 inch thick. Cut into circles (A mason jar lid works great.) Fold over a hot dog and seal edges. Bake on greased cookie sheet for 10-12 minutes at 450 degrees. Dip in honey mustard!

I like this recipe because: My kids love it and it has minimal ingredients.

My least favorite thing about this recipe: It's time consuming making dough, but it's worth it!