Ingredients
2 tablespoons yellow cornmeal
1 (11 1/2 ounce) can pillsbury refrigerated cornbread twists dough
1 tablespoon prepared mustard
8 hot dogs
Method
Sources
📖
RecipeNLG
dataset
📖
Gathered
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RecipeNLG
Gathered
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Safe bristle-free grill cleaner — no wire bristles in food
Adjustable stand — hold cookbook or tablet at eye level while cooking
Dome thermometer for grill or smoker lid — monitor pit temperature
Strip kernels cleanly off the cob — salads, salsas, succotash
Stainless corn holders — elegant summer table, firm grip
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Safe bristle-free grill cleaner — no wire bristles in food
Adjustable stand — hold cookbook or tablet at eye level while cooking
Dome thermometer for grill or smoker lid — monitor pit temperature
Strip kernels cleanly off the cob — salads, salsas, succotash
Stainless corn holders — elegant summer table, firm grip
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Heat grill. Sprinkle cornmeal on sheet of waxed paper. Unroll dough on cornmeal; press crosswise perforations to seal. Spread dough with mustard. Separate dough into 8 long dough strips. To make each corn dog, coil 1 dough strip around each hot dog. Insert metal skewer lengthwise through hot dog, securing dough on each end. When ready to grill, place corn dogs on gas grill over medium-low heat or on charcoal grill 4 to 6 inches from medium-low coals. Cook 4 to 6 minutes or until golden brown and no longer doughy, turning corn dogs several times.