Ingredients:

• 1 cup flour
• 1 cup yellow cornmeal
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ teaspoon ground mustard
• 6 tablespoons butter
• ½ cup non-fat milk
• ¼ cup honey
• 8 oz. Little Smokies sausages (or similar)

mustard & ketchup, for serving

Instructions:

1. Preheat oven to 400°F. Line a large baking sheet with parchment paper, and wire racks if you have them. Set aside.
2. In a bowl mix together the flour, cornmeal, baking powder, salt and ground mustard. Cut in the butter with a fork until tiny pieces of butter are left. Stir in the milk and honey with a spoon or your hands until well combined.
3. Place dough on a lightly floured piece of parchment paper. Sprinkle some more flour over the dough and top with another piece of parchment paper. Roll dough to ¼-inch thickness.
4. Place the sausage on the dough and cut slightly bigger square that is big enough to wrap around it. Form dough around each dog sealing both ends and any open areas. Place corn dogs on the prepared baking sheet and bake for 15-20 minutes or until they start to brown. Serve with mustard and ketchup for dipping.