Corn Dogs

These cornmeal-coated hot dogs on a stick are sold in beachfront stands along California’s southern coast and at fairs throughout the country.

Corn Dogs

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These cornmeal-coated hot dogs on a stick are sold in beachfront stands along California’s southern coast and at fairs throughout the country.

• Prep Time: 15 minutes
• Total Time: 15 minutes
• Yield: 6 to 8 servings 1x
• Category: Sandwiches & Wraps
• Method: Stovetop
• Cuisine: American

Ingredients

Units USM Scale 1x2x3x

• 1 cup all-purpose flour
• 2 tablespoons granulated sugar
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 2/3 cup cornmeal
• 2 tablespoons shortening
• 1 egg, lightly beaten
• 3/4 cup milk
• 1 pound kosher all-beef hot dogs
• Vegetable oil (for deep frying)
• Ketchup
• Prepared mustard

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Instructions

1. Sift together dry ingredients.
2. Stir in cornmeal.
3. Cut in shortening until mixture resembles coarse meal.
4. Mix egg and milk and stir into cornmeal mixture until blended.
5. Insert wooden Popsicle sticks into end of each hot dog.
6. Coat evenly with batter.
7. Fry in deep oil heated to 375 degrees F until brown.
8. Drain on paper towels and serve with ketchup and mustard.