Ingredients

The following ingredients have 12 Servings
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • Dash of cayenne pepper
  • 1/4 cup granulated sugar
  • 4 teaspoons baking powder
  • 1 egg
  • 1 cup milk
  • Flour for coating corn dogs
  • 1 quart vegetable oil for frying
  • 1 package hot dogs (12 count)
  • 6 wooden skewers (cut in half)
  • 1/2 cup mayonnaise
  • 3 tablespoons honey
  • 2 tablespoons yellow mustard
  • 1 tablespoon Dijon mustard
  • 1-2 teaspoon hot sauce

Instruction

  • In a large, bowl, mix cornmeal, flour, salt, cayenne, sugar and baking powder. Add milk and egg and whisk well, but don’t overmix. Refrigerate.
  • Meanwhile, make the honey mustard sauce by whisking all the ingredients together, set aside.
  • Line a baking sheet with paper towels (to transfer the corn dogs after frying). Rinse hot dogs and thoroughly pat dry with paper towels. Insert wooden skewers into hot dogs. On a plate or your countertop, dump out some flour and coat the hot dogs (in order to help the batter stick better).
  • After batter has been resting for at least 10 minutes, heat oil in a large pot, or Dutch oven, until it reaches 350 degrees F. If you don’t have a thermometer, you can drop a piece of batter in. When it rises to the top and turns golden, then the oil is ready.
  • When oil is hot, pat off any excess flour then dip/roll skewered hot dog into batter until completely covered. Sometimes this takes some finessing, but it will stick. I like to fill up a tall glass with batter that is a little taller than the hot dog, then dunk the hot dog in with the stick.
  • Cook 2-3 corn dogs at a time until golden brown in color, about 3 minutes. Remove with tongs and place on paper towels for draining. Serve with honey mustard sauce.