1 cup yellow cornmeal
1 cup all-purpose flour
1/4 cup sugar
1 Tbsp baking powder
1/4 tsp salt
1 egg , beaten
1 1/2 cups buttermilk * (regular milk works too)
1 Tbsp vegetable oil
1 Tbsp honey
1 (10 count) package Hot Dogs
10 wooden skewers or chopsticks
2 Quarts Vegetable Oil for frying
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.
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.
Yield: 10 corn dogs
*Looks like a great option for using Buttermilk Powder as a substitute for the real thing. 😉