Ingredients
Batter:
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1.5 cups (350 milliliters) cornmeal
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1.5 cups (350 milliliters) all-purpose flour
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1 tablespoon (15 milliliters) baking powder
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1 teaspoon (5 milliliters) baking soda
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2 teaspoon (10 milliliters) sugar
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1 teaspoon (5 milliliters) salt
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4 eggs
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1.5 cups (350 milliliters) buttermilk
Corn dogs:
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4 jumbo hotdogs
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2835 milliliters vegetable oil for frying
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Flour, for dusting
Special equipment:
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Heavy skewers or popsicle sticks
Directions
Batter:
- In a medium bowl, combine cornmeal, flour, baking soda, baking powder, sugar, and salt, use a whisk to mix well.
- In a separate bowl, combine eggs and buttermilk, use a whisk to mix well.
- Add the wet ingredient mix to the dry ingredient mix and combine into a batter.
- Put the batter into a high walled container deep enough to dunk the hotdog.
Corn dogs:
- In a very large pot, heat oil to 350 F (175 C).
- Put the hotdogs onto skewers or popsicle sticks and dust them with an even layer of flour.
- Submerge the hotdogs into batter for a complete coating.
- Tap off excess batter.
- Submerge corndogs in oil and fry for about four minutes.
- Remove from oil, drain on a paper towel-lined plate and serve
