TIBS Blue Ribbon Corn Dogs

“Best ever homemade state fair quality corn dogs.”

13mins

8 Corn Dogs

1 cupyellow cornmeal

1 cupall-purpose flour

1 ¹⁄₂ teaspoonsbaking powder

¹⁄₂ teaspoonbaking soda

1 ¹⁄₂ tablespoonshoney

1 teaspoonsalt

¹⁄₈ teaspoonnutmeg

¹⁄₄ teaspoonwhite sugar

¹⁄₈ teaspoonpaprika

1 ¹⁄₂ cupsbuttermilk

2 eggs

8 beef hot dogs

all-purpose flour (For Rolling)

8 (5 1/2 inch) semi-pointed corn dog sticks

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.