I am a BIG lover of corn dogs. Whenever the fair comes around I always get a footlong corndog with lots of mustard. My mouth waters just thinking about it. When Hogan asked me to make corn dogs for supper I whipped out my trusty Ultimate Southern Living Cookbook* and found a recipe for them! They don't look perfect like you usually see, but they tasted fantastic! We all enjoyed them and my nephew told me it was just like being at the fair.
Corn Dogs
Ingredients:
1 cup yellow cornmeal
1/2 cup all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
2 teaspoons sugar
1/2 teaspoon dry mustard
1/4 teaspoon pepper
1/2 cup diced onion (I didn't add this)
1 large egg, lightly beaten
3/4 cup milk
10 hot dogs (I used Oscar Mayer)
vegetable or canola oil
skewers (soaked in water for 10 minutes)
Instructions:
Combine first 8 ingredients in a medium bowl then make a well in the center. Combine egg and milk then add to cornmeal mixture stirring just until dry ingredients are moistened.
Insert skewer in one end of each hot dog leaving a 2 to 3 inch handle. You will probably have to cut the ends off the skewers so they aren't too long. Dry each hot dog with a paper towel (this will help the batter stick better) before dipping in batter. Coat completely and use a spoon to help coat the hot dogs if needed.
Pour oil into a large skillet (or you can use a deep fat fryer if you have one) until deep enough to place the corndogs inside. Fry hot dogs in oil 2 to 3 minutes or until browned flipping when the bottom side is dark golden. Drain on paper towels and serve with mustard and ketchup.
*Even though the previous version of The Ultimate Southern Living Cookbook isn't as widely available anymore they have The All New Ultimate Southern Living Cookbook which is truly just as awesome as the original.
These taste amazing, thank you!
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