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Homemade Corn Dogs
Food & Drink
10 Corn Dogs:
1 cup yellow cornmeal,
1 cup all-purpose flour
1/4 cup sugar
1 Tablespoon baking powder
1/4 teaspoon salt
1 egg, beaten
1 1/2 cups buttermilk
1 Tablespoon vegetable oil
1 Tablespoon honey
1 (10 count) package Hot Dogs
10 wooden skewers or chopsticks
2 Quarts Vegetable Oil, for frying
In a medium or large pot, add the oil. Turn heat to medium and heat the oil at 350 degrees F.
In a large bowl, add the cornmeal, flour, sugar, baking powder and salt. Stir together. Then add the beaten egg, buttermilk, oil and honey. Stir until combined. (The batter should be a little thicker than pancake batter)
Remove hot dogs from package. Wipe them with a paper towel (this will help the batter stick to them better) Insert one skewer or wooden stick into each hot dog.
Pour the batter into a tall drinking glass. Holding by the skewer, take one hot dog and dunk it into the batter, coating all of the hot dog. Slowly remove it from batter and let a little excess batter drip back into the cup.
Place it into the immediately hot oil, while still holding the stick. Turn the hot dog as much as needed so to brown all sides. Cook it for 2-3 minutes or until all the sides are of a deep golden brown.
Remove the hot dog from the hot oil and place it on paper towels to drain the grease. Repeat the same procedure with all the hot dogs.