Corn Dogs–SO Good and Easy Too!

They look storebought don’t they? However. . . .they are homemade–as in made from scratch–with the daughter–yesterday during lunch

Kayla has been wanting corn dogs for a while, and honestly, I cannot bring myself to pay that outrageous price for the good corn dogs–the State Fair brand–the only brand of corn dogs we eat.

No need to worry any longer!

I will never buy another store bough corndog again. Making these were THAT easy. No joke. The longest part was mixing the batter up. Frying them did not take long at all.

These are much better for you than the store bought kind anyway because they are fresh, I know all the ingredients used, and fresh always tasted better than frozen cornbread.

The cool thing is the fact that you can fry up a huge batch of these and then freeze them on a sheet tray and then toss them in a freezer bag for a quick lunch for your kiddos!

Here is the recipe. Hope you enjoy!

Homemade Corn Dogs

Ingredients:

• 1 cup milk
• 2 medium eggs
• 1/4 cup oil
• 2 1/2 tablespoons sugar
• 1 teaspoon salt
• 2 teaspoons baking powder
• 1 1/3 cups corn meal
• 1 cup flour
• 1 to 1-1/2 pounds hot dogs
• flour for dusting (about 1/2 cup)
• Hot Fat for Deep Frying
• Popscicle sticks

Directions

In a large bowl combine the milk, eggs, oil, sugar and salt. Mix it very well. Sprinkle in the baking powder, corn meal and flour. Stir it all up to make a slightly thick batter.

Take your hot dogs and dry them off on paper towels. Dust the hot dogs with flour, coating them completely. The cornmeal batter won’t stick to the hot dogs unless they are coated in flour.  Shove popscicle sticks into the flour coated hot dogs. Set the hot dogs aside.

While all of this is going on, it’s a good idea to get your oil heating up. You want the temperature to be about 375F. Allow the fat to preheat so it is almost smoking by the time you are ready to add the corn dogs.

Now put the corn meal batter into a narrow jar or cup which is as tall as your hot dogs are long. Fill the jar or cup about 3/4 of the way full. Dip your hot dog into the batter while you hold onto the stick. Swirl the hot dog to coat it evenly. Be careful or the batter will overflow. Raise the wiener above the cup and let any excess batter drip off. Quickly place the battered dog into the hot fat. The fat will bubble up and cook the outside of the batter, making the corndogs the exact same shape as the ones you buy at the store.

Only fry a few corn dogs at a time. I only fry 2 or 3 at a time. Turn the corn dogs when the bottom side is well browned. Use tongs to remove the cooked corn dogs from the fat. Allow them to drain on paper towels. Repeat the process, coating and frying a few at a time, until all of the corn dogs are cooked.

Side Note about the oil–

Just to let you know that if you allow your oil to get too hot, the batter will blow up on you and brown too quickly so be sure and keep your oil around 350-375. Any hotter and you will have a hot mess on your hands!

This recipe was adapted from its original version printed by the Hillbilly Housewife.