Homemade Corn-Dog Recipes

Corn- Dog batter
1 cup cornmeal

1-3/4 cups flour

2 tsp baking powder

2 tsp salt

1 egg

1/3 cup sugar


24 hot dogs & skewers


Combine cornmeal, flour, baking powder, salt, & sugar. Whisk in just enough milk to
make a pancake batter consistency. Pat dry hot dogs with a paper towel & coat with
flour. (this helps batter to stick to hot dog). Stick skewers in center of hot dogs and fry
in preheated oil (around 375 degrees) until nice and golden brown. Drain excess grease
on paper towels and serve.

· Most corn dogs are deep fried. But I found a cool corn dog maker that makes it so
easy to make healthier homemade corndogs!

· SmartPlanet Corn Dog Maker – $24 from Amazon

• It cooks up to 6 corn dogs in minutes, simply prepare your favorite batter, dip, bake
and enjoy!

· If you have the SmartPlanet Corn Dog Maker, use the same recipe as above, but
instead of deep frying the hot dogs, follow the SmartPlanet instructions.

Buttermilk Pancake Batter
3 cups all-purpose flour

3 tbsp sugar

1 tbsp baking powder

1-1/2 tsp baking soda

3/4 tsp salt

3 cups buttermilk

1/2 cup milk

3 eggs; separated

1/3 cup butter melted & cooled slightly

Combine flour, sugar, baking powder, baking soda, & salt. Set aside. In another bowl whisk
together buttermilk, milk, & egg yolks. Beat in cooled melted butter. Combine milk mixture
with dry ingredients. In a separate bowl beat egg whites until stiff peaks form; fold into
batter. Ladle batter onto greased skillet over med-high heat. Flip pancakes when bubbles
form and are golden brown.

Corn Dog Muffins
2 (8-1/2 ounce) packages of cornbread mix

2 tbsp brown sugar

2 eggs

1 cup milk

1 (11 ounce) can whole kernel corn; drained

6 hot dogs chopped in 1/2 inch pieces

1 cup shredded cheddar cheese

In a large mixing bowl combine all ingredients except hot dogs. (batter will be thin) Stir in
sliced hot dogs. Fill paper lined muffin tins 2/3 cup full & bake at 400 degrees for 15
minutes or until tops are light golden brown. Serve immediately. Store leftovers in fridge.
Yield; 1-1/2 dozen muffins

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