mini corn dogs

It’s been awhile since I posted a recipe. A few months ago, my son, and by my son, I mean me, was craving corn dogs. I try to eat healthy most of the time but sometimes, a girl has to have what a girl has to have. After scouring through some corn dog recipes, I settled for this recipe. It was delicious. I had forgotten how good corn dogs are. They are not just for amusement parks and state fairs, people. It could be all the time in your home. Okay, maybe not all the time but definitely time to time.

What made it even better was that I decided to make them into little corn dog “peepz”, as my son and I called it. I’m a definite proponent of making food and eating fun…as long as it’s not messy 🙂

We had these “peepz” again this week. I’m thinking about designating every other Tuesday as a “mini corn dog” day. Hey, what’s better to follow a Meatless Monday with?

Corn Dogs

Ingredients

1 1/2 cups yellow cornmeal
1 1/4 cups all-purpose flour
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

 

In a medium size bowl, combine cornmeal, flour, sugar, baking powder, and salt. Mix. Or get your kids involved and have them mix…vigorously, as my son chose to do here.

Add egg, buttermilk, oil and honey. Mix. The batter will be a little thicker than pancake batter.

Blot the hot dogs with paper towel. Getting rid of the moisture will help the batter to adhere better to the hot dogs. Hey, say that ten times. “Batter to adhere better, batter to adhere better…”.

If you’re making mini corn dogs, cut the hot dogs into thirds and skewer them.

Dip the hot dogs into the batter and put straight into the hot oil. You can transfer the batter into a tall drinking glass if you’re making full size corn dogs for easier dipping.

Cook until golden brown, about 2-3 minutes. I didn’t have enough oil so I ended up having to rotate them in the oil.

Drain on paper towel. Serve with ketchup and mustard. But if you’re weird like me and see little heads on sticks…

…then turn them into mini corn dog “peepz”. I just put some ketchup into a squeeze bottle and go to town. My son loves them. But not enough to spare them their lives…he ate 8 of them.

Homemade Corn Dogs adapted from Life in the Lofthouse
Makes 10 full size Corn Dogs (I halved this recipe which makes at least 12 mini corn dogs)

Ingredients:
1 1/2 cups yellow cornmeal
1 1/4 cups all-purpose flour
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

Directions:

In a medium or large pot, add the oil. Turn heat to medium and heat oil to 350 degrees F.

In a large bowl, add the cornmeal, flour, sugar, baking powder and salt. Stir together. Then add the beaten egg, buttermilk, oil and honey. Stir until combined. (Batter should be a little thicker than pancake batter)

Remove 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. Or cut them into thirds if you’re making mini corn dogs.

Pour the batter into a tall drinking glass. Holding by the 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 the hot oil, while still holding the stick. Turn as necessary to brown all sides. Cook for 2-3 minutes, 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.

Serve with ketchup and mustard. Or make them into corn dog “peepz” and watch your kids devour them.