Corn Dogs

By mrsmosey

Ingredients

• Dipping Sauce:
• 32 cocktail Hot Dogs (or 8 Hot Dogs, quartered)
• 1 cup Ketchup
• 1 cup Mustard
• 2 cups Cornflake Crumbs
• 3/4 cup Jellied Cranberry sauce
• 1/4 cup Dijon Mustard

Preparation

Step 1

Preheat oven to 350.
Combine ketchup and mustard.
Coat hot dogs with ketchup/mustard and roll in crumbs.
Spray with cooking spray.
Bake for 20 minutes.
Mix dipping sauce ingredients together until smooth.