I’m pretty sure your kids will do chores for these. Just sayin’. 🙂 What is it about meat on a stick that fascinates young and old? And then when you wrap it in sweet cornbread, well there’s just no getting around it…sometimes, you just have to make corndogs. It’s a rule.
As busy as I get creating recipes, doing photo shoots and writing posts, there are still three, maybe four, food blogs I still visit on a regular basis. I love the creativity, the textures and flavors and family appeal of their recipes, and I can’t help drooling over their extraordinary photography. Their pictures are so gorgeous that I always want a bite of whatever they present. One of those blogs is Chef in Training and the inspiration for these corndogs came from her. All I changed was to switch sugar for honey and added a little more milk to thin the batter. Nikki’s recipes never disappoint!
We eat corndogs in our house – not every week, but I’m guessing at least once a month. I have always cringed at the price, and then looked the other way, as I grabbed the boxes of frozen ones at the grocery store. It, literally, never occurred to me that this would be a dish that is so easy to make at home. I can’t believe you didn’t tell me! 🙂
The good news is that homemade corndogs are also SOOOO much less expensive than their freezer cousins. I calculated that I save about $4.00 for every 8 corndogs I make from scratch. If I can get the hotdogs on sale, I save even more! If you filter it, when you’re done, and store it in the fridge, you can reuse the oil you fry them in, too.
And, the taste? Oooohhhh, the taste! (Seriously, you REALLY should have told me!) The texture and flavor is so superior to pre-fab frozen that there really are no words of comparison that seem adequate. Trust me. These will transport you to the county fairs of your childhood and you will want another…and probably another. I also have to tell the truth from the start. If you serve these to your family, they will no longer accept frozen corndogs as an option. When you say corndog, from now into perpetuity, this WILL be the only corndog that they envision. You’ve been warned. lol
- 1 cup cornmeal
- 1 cup flour
- ¼ cup raw honey
- 4 tsp. baking powder
- 1 egg
- 1¼ cups milk
- 2 (16 oz) packages hot dogs
- 16 wooden skewers
- 4 cups oil for frying (I used half coconut oil and half olive oil, but any vegetable oil will work)
- Mix cornmeal, baking powder and flour in a deep container. (A one quart wide mouth canning jar works great for this.)
- Add honey, egg, and milk.
- Stir to thoroughly combine.
- Heat oil in a deep pot on the stove until it reaches 350 degrees. I attached my candy thermometer to the side of the pan to monitor my oil temperature. (Be sure to leave enough head room between the oil and the top of the pot. When you add the first corndog, the oil may foam up a little and you don't want it to overflow out of the pan.)
- Insert the wooden skewers into the hotdogs.
- Dip a hotdog into the batter, completely coating the outside and then allowing the excess to drip back into the jar.
- Carefully place the dipped corndog into the hot oil and allow it to cook until the cornbread is a beautiful golden color -- 2 or 3 minutes.
- Remove corndog from oil and drain on paper towels while you repeat the process with all the other corndogs.
- If your pot is big enough, it's possible to cook more than one corndog at at time. Just remember to leave enough room so they don't touch one another and to keep your oil at 350 degrees. Having too many corndogs in the pan at one time can bring the oil temperature down, substantially, so you'll want to keep an eye on that if you try to cook multiples.
- Serve with your family's favorite condiments.