Recipes page at Cooking with Jule

Southern Corn Dogs

Yum--I first tasted these wonderful corndogs at the State Fair in Florida.  It is best to really deep fry these dogs in a deep pot of oil -- as frying them in a pan with just a few inches of oil will flatten out one side of the corndog and allow the batter coating to slide off -- they are worth the frying effort.  Perhaps, double this recipe and freeze half of the corndogs, as the recipe is a project--but soooo well worth it --Woof, Woof  Yooowwwww! for corndogs!

6  Frankfurters (I like Sabrett or Nathan's, Use the larger, longer sized Doggies)
1/2 cup  Yellow corn meal                
1/2 cup  Flour
1 tbsp. Sugar             
1 tsp. Dry mustard
1 tsp. Baking powder
1/2 tsp. Salt
1/2 cup  Milk                           
1 Egg, lightly beaten 
1 tbsp. Melted Butter
6 Wooden Skewers or ice-cream wooden sticks  

Combine the cornmeal, flour, sugar, mustard, baking powder and salt, mixing
well. Add the milk, egg and butter, mixing until very smooth.
Pour the mixture into a tall glass. Put the frankfurters on sticks (leaving ample room for gripping the sticks) 
Dip them into the cornmeal batter to coat them evenly. Deep fry in oil heated to 375
degrees until golden brown, about two minutes. Drain on paper towels.

*After your deep frying pot of oil is completely cooled, you can strain it of any batter bits, and re-use your oil for other cooking purposes.

*These corn doggies are fabulous when dipped in Honey Mustard!!

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