Easy-peasy yummy and easy. Who doesn't love a corn dog, I know I would eat them all the time if they were as healthy as the blueberries we grow.
Anyway, this recipe developed through a long time pondering what to make for our annual movies in the park picnic. All week long I had thought and contemplated what delicious picnic to pack. It was opening night for movies in our neighborhood park this past weekend and my conclusion ended with these delicious homemade corn dogs.
With a busy day watching a girlfriends two kids and my son getting pictures all in the same afternoon, I was hoping to conquer my desire to make these corn dogs as well unsure how long it would actually take. Preparing early in the morning was my best friend. This enabled a helpful evening of simply frying them during Cooper's nap so when we returned home, dinner would be DONE!
Waking my son up from a nap led me to believe pictures would be a challenge let alone, a long evening with a late bedtime. To my surprise, my little bundle exceed expectations and we returned home by 9:30 with a very happy baby. I love nights where my son is uber-snuggly and interacting with me on a level I didn't realize he was old enough for. It was precious to play with his super-duper sweet attitude while we also laid on the blanket looking up at the sky. The trees that billowed out above us and a pink sky surpassing the quiet trees was absolutely astonishing. His little mind taking in the essence of a "pink" sunset was adorable. So much so we even talked about it the following morning.
We played on the blanket with toys and even played in the water feature the beautiful park holds. We left when the movie got going as my son wasn't there for a quiet evening but rather, an active, loud adventure. We enjoyed our corn dog picnic and couldn't have asked for a better night.
- 1 cup cornmeal
- 1 cup unbleached flour
- ¼ tsp salt
- ¼ tsp cayenne pepper
- ¼ cup sugar
- 4 tsp baking powder
- 1 egg
- 1 cup milk
Hot Dog Prep:
- 1/3 cup flour
- 8-10 hot dogs
- 3 cups Vegetable Oil
- 4-5 wooden skewers, cut in half
Mix together all the dry ingredients for the batter into a small bowl or measuring cup and mix well.
In a separate bowl mix together egg and milk.
Add in dry ingredients. Place in refrigerator for 20-30 minutes.
Meanwhile, in a fry pan, add your oil and heat on low heat. I use this pan specifically for frying only. It's become that pan.
While the oil is heating, prep your hot dogs....
Cut skewers in half and slide hot dog onto skewer.
On a small plate with flour, coat your hot dog. This helps the cornmeal stick to the dog.
After cornmeal has been refrigerated, dip the dog into the batter. This will take some manuvering to get the batter to stick. I basically dump the batter on top. Let it rest, than flip the dog and do the same on the other side.
Use tongs to help hold the batter close to the hot dog.
After the batter begins to cook, flip the hot dog with tongs to keep from burning yourself with the oil.
Once fully cooled, place on a foil lined baking pan to catch the oil.
Serve with a delicious honey mustard or spicy mustard. Mmmm so good!
Adapted from Carlsbadcravings.com