CORN DOG (CORN BREAD MIX)

Ingredients

Ingredient Weight Measure Issue
FRANKFURTERS 10 lbs
CORN BREAD MIX 5-5/8 lbs 1 gal 1/8 qts
MUSTARD,DRY 3-1/8 oz 1/2 cup

Method

1 Insert 1 stirring stick lengthwise into each thawed frankfurter. Dry surface of frankfurter with paper towel.
2 Combine canned cornbread mix and mustard flour. Prepare corn bread batter according to instructions on container.
3 Dip frankfurters in cornmeal mixture; allow excess batter to drain slightly; fry 2 to 4 minutes or until golden brown in 375 F. deep
fat. CCP: Internal temperature must reach 145 F. or higher for 15 seconds.
4 Drain on absorbent paper.
5 Serve hot. CCP: Hold for service at 140 F. or higher.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
256 cal 19 g 7 g 17 g 23 mg 792 mg 24 mg

Portion

1 Sandwich

Yield

100


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