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Morrilton, Arkansas 72110
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Homemade Corn Dogs

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Milisa Armstrong- Miss in the Kitchen

Corn dogs are one of my go-to dinners when I’m short on time. My boys love them, so I knew a homemade version made with our favorite Petit Jean Hot Dogs were going to be a big time hit.

This was my first time to make homemade corn dogs and they were really quick and easy. I broiled the hot dogs really quick to cook them and then I rolled them in cornstarch to help the the batter stick. It worked like a charm.


Corn dogs are a great treat for summer and go so great with your favorite macaroni salad.

Homemade Corn Dogs


INGREDIENTS
¼ cup cornstarch
1 cup cornmeal
1 cup flour
⅓ cup sugar
1 tablespoon baking powder
1 teaspoon salt
½ cup milk
½ cup buttermilk
2 eggs
1 tablespoon butter, melted
wooden skewers
vegetable oil for frying



INSTRUCTIONS
1.) Layer hot dogs on a baking sheet.
2.) Place under the broiler for about 3 minutes.You can cut hot dogs in half if you would like mini corn dogs or leave whole for large corn dogs.
3.) Place cornstarch in a shallow dish and roll hot dogs in to coat completely.
4.) Place vegetable oil in a deep skillet about 3 inches deep and heat to 350 degrees.
5.) In a large bowl, combine cornmeal, flour, sugar baking powder and salt.
6.) Add milk, buttermilk, eggs and melted butter. Whisk together until smooth and no lumps remain.
7.) Stick a skewer through each hot dog.
8.) Dip each hot dog into cornmeal batter and allow excess batter to drip off.
9.) Fry corn dogs for 2-3 minutes, turning to cook all sides, until golden brown. It’s best to fry 2 corn dogs at a time.
10.) Drain on a paper towel lined wire rack.
11.) Serve immediately with your favorite dipping sauce.


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