Corn Dogs

The other night I had a hankering for a good ole corn dog. When I found out my husband & kids had never had one, well, that sealed the deal. I had never made them before as I had only eaten frozen ones from the store. Let me tell ya, making homemade corn dogs far surpasses any frozen kind out there! They were a big hit with everyone, even the man who can be picky.

1 cup of yellow cornmeal (not stoneground)
1 cup flour
3/4 tsp salt
4 tsp baking powder
1/4 cup sugar
2 eggs, beaten
1/2-1 cup of milk
1/8 cup of oil
oil for deep frying
10 hot dogs
10 skewers or popsicle sticks

Push stick into each hot dog & set aside. Mix all ingredients (including the 1/8c oil). Mix until no lumps. Start with 1/2 cup of milk and add more if necessary until it's like pancake batter (not too runny but not too thick). Dip a dog in batter.  Drop in 360-370 degree oil & fry until golden brown. Remove with tongs & drain on paper towel.

A couple tips, when dipping the hot dog in batter, let the excess drip off. Letting it on too think will produce a puffy coating. The hot dog will barely look covered with batter but with puff up in the cooking oil. I used a metal cake pan on my burner to fry them in. It fit 2 dogs at a time in just right without using a ton of oil. I monitored the temp of the oil using my candy thermometer. After they were done frying, I popped them into my toaster oven to stay warm until I got the whole batch done. I had extra batter and I think I could've easily have made 15 or so corn dogs.

Enjoy! =)