Homemade Corn Dogs
If you’ve never made homemade corn dogs before, I think you’ll be surprised by how easy it is and how much more delicious they are when you make them homemade. Let’s just say, every time I make them, Randy says he will never eat a hot dog on a bun again. LOL. The cornbread batter takes less than 5 minutes to mix together, and then you simply to dip some hot dogs in the batter and fry for a few minutes until golden brown. What do you get? You get a light and fluffy coating on a juicy dog. You can thank me later.
Homemade Corn Dogs
1 pound hot dogs
Wooden skewers or Popsicle sticks
1 package Jiffy corn muffin mix
1/2 cup flour
1 large egg, beaten
¾-1 cup whole milk (or more if needed)
1 teaspoon salt
Canola or Vegetable oil
Place a wooden skewer long ways through the middle of each hot dog and set aside.
In a large bowl, combine the corn muffin mix, flour, egg, milk and salt. Whisk until there are no more lumps in the mixture.
Batter should be thick. If too thick add a little milk. Pour the batter into a tall glass. Tall enough to fit the hotdog.
In a large pot, heat the canola oil over medium-high heat until it reaches 350 degrees. It will be sizzling. Use a thermometer.
Dip the skewered hot dogs into the batter one at a time. Carefully place the coated hot dogs into the fryer and cook for 3 to 5 minutes, until the coating is golden brown.
Using tongs, remove the corn dogs to a paper towel-lined plate to drain while the remaining corn dogs cook.
Serve with your favorite dipping sauce.
Can you freeze homemade corn dogs? Yes, just let them cool completely and store in an airtight bag or container for up to two months.
How to reheat corn dogs: Bake in a 300 degree oven to re-warm, about 15 minutes from a frozen state, or 10 minutes if they’ve been thawed.
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