Lunch

TIBS Blue Ribbon Corn Dogs

Chef’s Note

“Best ever homemade state fair quality corn dogs.”

READY IN:

13mins

SERVES:

8

YIELD:

8 Corn Dogs

UNITS:

US

IngredientsNutrition

  • 1 cupyellow cornmeal
  • 1 cupall-purpose flour
  • 1 12 teaspoonsbaking powder
  • 12 teaspoonbaking soda
  • 1 12 tablespoonshoney
  • 1 teaspoonsalt
  • 18 teaspoonnutmeg
  • 14 teaspoonwhite sugar
  • 18 teaspoonpaprika
  • 1 12 cupsbuttermilk
  • 2 eggs
  • 8 beef hot dogs
  • all-purpose flour (For Rolling)
  • 8 (5 1/2 inch) semi-pointed corn dog sticks
  • Directions

  • Preheat deep fryer to 350 degrees.
  • In a bowl, combine the cornmeal, flour, baking powder, baking soda, honey, salt, sugar, nutmeg, and paprika.
  • In a separate bowl, combine the eggs, honey, and buttermilk. Blending thoroughly.
  • Mix the buttermilk mixture with the cornmeal mixture. NOTE: Batter will be thick.
  • Pour mixture into a large mason jar.
  • Carefully skewer each hot dog with a stick. Pat off any excess moisture on each hot dog.
  • On a plate, roll dog in flour. Dip it immediately into the batter upside down. Let the excess drip off.
  • Place each corn dog gently into the deep fryer. Add in small batches.
  • Fry until the batter is golden and cooked through. (About 3 minutes).
  • Remove and drain.
  • Serve.
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