Ingredients
The following ingredients have 10 Servings
- 1 cup cornmeal
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk (plus up to 1-3 tbsp more for consistency)
- 1 egg
- 2 tablespoons honey
- 2 quarts vegetable oil (divided)
- 10 hot dogs
Instruction
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
- Add buttermilk, egg, honey, and 2 tablespoons of vegetable oil to bowl and whisk until thoroughly combined with the dry ingredients. Set bowl aside and let batter rest 10 minutes.
- While batter rests, heat the remaining vegetable oil in a wide, deep skillet up to 350 degrees F (using a candy thermometer helps!)
- Thread hot dogs on to wooden popsicle sticks, leaving enough room to hold the bottom of the sticks while also securely keeping the hot dog in place. If needed, use a paper towel to pat the hot dogs dry.
- Give the corn dog batter a stir. The batter should be able to thickly coat a spoon while also be fluid enough to slowly drip off. If batter is too thick, add 1 tablespoon of buttermilk and stir, then do another drip test. You can add up to 3 tablespoons of buttermilk to help even out the consistency.
- Pour corn dog batter into a tall drinking glass, filling to about 3/4 full. Dip a threaded hot dog into the batter, gently twisting to coat the hot dog up to the stick. Slowly pull hot dog out of the batter, shaking off any excess.
- Holding the coated hot dog by the stick, gently drop it into the oil, letting go before the oil touches your fingers. Cook corn dog for 3-5 minutes, using tongs to turn the corn dog as needed. Use tongs to transfer corn dogs to a paper towel-lined plate. Repeat this step until all corn dogs are cooked. To speed things along, fry corn dogs in batches.
- Serve corn dogs immediately with condiments of your choice.
