Corn Dogs: Ketchup, Mustard, or Plain?

Mustard. But, I must clarify that I've had only one corn dog, in my life. So, it's not as if I done extensive trial-and-error. A hot dog, served in any guise, requires mustard ... yellow or brown, not Dijon.

As for my one corn dog, I didn't really care for it, but I saw potential. It was at a county fair. I went with my Mom, and neither of us had ever tried one. The vendor, obviously wanting to maximize profit, used the cheapest dog that was available. It was close to flavorless, and seemed full of "fillers." I think they'd probably be good, if they include a quality meat like Hebrew National, or Nathan's.

I don’t think I have had a corn dog yet! 🥺

I don't think I've had more than a couple, about 25 years ago. Plain, when I did.

Then again, I don't put ketchup or regular mustard on anything. I'd be willing to try hot Chinese mustard on one.

More often than not, I eat corn dogs with mustard.

Both.

Thanks, Enigma.

I've had Pillsbury's Dinner Rolls, that come in triangles, and are rolled up ... but, it's been years. I'm not familiar with their "Grands," but, I'll give it a try. On Saturdays I like to do hamburger/hot dog/taco kinds of dinners.

As I said, I want to use a good "dog," like Hebrew National, Nathan's, or Schwartz (which I've only seen in butcher cases).

Not a corn dog, but you mentioning 'Grands' made me think of something I haven't made in awhile. We take the Grands biscuits and pull them in half horizontally, making two biscuits out of one. Grease muffin cups and place half of the biscuit in each cup. Then I brown hamburger and onions and either add BBQ sauce or spaghetti sauce. Put some of the mixture in each biscuit cup and then put cheddar cheese/or Velveeta on the BBQ and mozzarella/Italian mix of cheese on the spaghetti ones. Bake until the biscuits are browned and the cheese is melted.

these are good. Tell me if you make it and what you think.