Corn Dog (corn Bread Mix
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 100 | Servings | |||
INGREDIENTS
| 10 | lb | FRANKFURTERS |
| 5 5/8 | lb | CORN BREAD MIX YELLOW |
| 6 1/16 | oz | MUSTARD PREP. 1 LB JAR |
INSTRUCTIONS
TEMPERATURE: 375 F. DEEP FAT : INSERT 1 STIRRING STICK LENGTHWISE INTO EACH THAWED FRANKFURTER. DRY SURFACE OF FRANKFURTER WITH PAPER TOWEL. SET ASIDE FOR USE IN STEP 4. COMBINE CORN BREAD MIX AND MUSTARD FLOUR. PREPARE CORN BREAD BATTER ACCORDING TO INSTRUCTIONS ON CONTAINER. DIP FRANKFURTERS IN CORNMEAL MIXTURE; ALLOW EXCESS BATTER TO DRAIN SLIGHTLY. FRY 2 TO 4 MINUTES OR UNTIL GOLDEN BROWN. DRAIN ON ABSORBENT PAPER. SERVE HOT. Recipe Number: N04201 SERVING SIZE: 2 CORN DOG From the <Army Master Recipe Index File> (actually used today!). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 64
Calories From Fat: 21
Total Fat: 2.4g
Cholesterol: 4.1mg
Sodium: 376.9mg
Potassium: 164.7mg
Carbohydrates: 7.6g
Fiber: 2.1g
Protein: 3.4g