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Homemade Corn Dogs
This is an easy recipe that my Family and Consumer Science teacher got for corn dogs.
Prep Time: 00:20
Cook Time: 00:05
1 1/2 cups yellow cornmeal
1 1/4 cups all-purpose flower
1/4 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 egg, beaten
1 1/2 cups buttermilk (regular milk works too)
1 tablespoon vegetable oil
1 tablespoon honey
1 (10 count) package hot dogs
10 wooden skewers or chopsticks
2 quarts vegetable oil, for frying
1In a medium or large pot, add the oil. Turn heat to medium and heat oil to 350 degrees F.
2In a large bowl, add the cornmeal, flour, sugar, baking powder and salt. stir together. Then add the beaten egg, buttermilk, oil, honey. Stir until combined. (Batter should be a little thicker than pancake batter)
3Remove hot dogs from package. Wipe them all dry with a paper towel (this will help the batter stick to them better) Insert one skewer or wooden stick into each hot dog
4Pour batter into tall drinking glass. Holding by skewer, take one hot dog and dunk it into the batter, coating all of the hot dog. Slowly remove from batter and let a little excess batter drip back into the cup. Immediately place it into hot oil, while still holding the stick. Turn as necessary to brown all sides. Cook 2-3 minuets, or until all sides are a deep golden brown. Remove from hot oil and place on paper towels to drain grease. Repeat with all hot dogs.
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