Home-made Corn Dogs

1 cup cornmeal
1 3/4 cups flour
2 teaspoons baking powder
2 teaspoons salt
1 egg
1/3 cup sugarmilk
24 hot dogs
24 wooden skewers
oil

Combine cornmeal, flour, baking powder, salt, egg and sugar. Add milk until batter has a pancake type consistency (too much milk,and batter wont stay on hot dogs, too little and your batter when fried will be cracked). Dry off hot dogs with paper towels, coat with flour, and skewer through the center of the corndog. Heat 2" deep oil to 370F or use a deep fryer. Pour batter into a tall drinking glass. Dip skewered hot dogs into batter mix and coat evenly. Fry until golden brown,about 2 1/2 minutes. Let cool and drain on a paper towel. Serve with ketchup, mustard, tarter sauce or a dressing of your choosing.

May I add another version?

1 package hotdogs (
8 large bamboo skewers
1 package Quick Corn Muffin Mix (mixed to a thick mix)
1 quart corn oil
yellow or spicy mustard


Preheat oil to 320-330 degrees. Skewer each hotdog. Dredge each hotdog with
Cornmeal batter.

Carefully drop corndogs into preheated oil. Fry each corndog until golden brown.
Remove corndogs with tongs, lifting by the exposed skewer; drain on paper towels.
Serve with mustard

Sounds wonderful, Mama. Will definitely try your recipe since I have the muffin mix in my pantry. Thank you.

My nephew LOVES corn-dogs! (okay- so do I!)