Corn dogs are a favorite around Lamesa, TX. After all, we are home to some of the best made-from-scratch “super” dogs you will ever eat. That being said, I am a country girl and having a version to make at home in my pajamas, instead of having to get dressed and go into town to a restaurant, fits the bill for most days… er, some days. This version is no “super” dog, but it ain’t half bad! Treat your kids to these doggies as an after school snack and see if they don’t bring smiles.
1/4 cup cornstarch
1 (16 oz.) package hot dog weenies
12 wooden skewers or lollipop sticks
1 1/2 cups self-rising cornmeal mix
1/2 cup all-purpose flour
5 T. sugar
3/4 t. salt
1 3/4 cups buttermilk
Vegetable oil for frying
Put the wooden skewers or lollipop sticks into one end of each hot dog, making sure that the skewer goes several inches in, making it stable.
In a large bowl, combine cornmeal mix, flour, sugar, and salt. Add the buttermilk and whisk until it’s smooth.
In a large Dutch oven or electric skillet, pour oil to a depth of 4 inches and heat it to 360 degrees.
Place the cornstarch in a shallow dish and then coat each hot dog, tapping off the excess. Next, dip the hot dogs completely in the cornmeal batter, letting the excess drip off. Then carefully place your battered hot dogs into the hot oil. Fry for 2 to 3 minutes or until they are golden brown. Drain on paper towels and serve immediately with mustard and ketchup.
Makes 12 corn dogs.
Adapted from Paula Deen’s Comfort Food Magazine 2012
*I was unable to find self-rising cornmeal at our grocery store, so I made my own. I mixed up 3/4 cup yellow cornmeal, 3 T. all-purpose flour, 1 T. baking powder, and 1/2 tsp. salt.
This makes one cup, so for the corndog recipe, you will need to double it.