Corn Dogs


  It’s a stormy night for us.  There have been severe thunderstorm warnings, tornado warnings, thunder, lightning and hail all around us.  We’ve only had rain, rumbles of thunder and a little lightning so far.  I’m ok with that.  I don’t enjoy storms all that much.  I have a little fear and a lot of respect for them.  So much destructive power can be unleashed in just a few minutes leaving people devastated.  Mother Nature during one of her worst moments.   Take cover if needed and stay safe my friends.

Before the storming started I decided to try making corn dogs.  I mean, who doesn’t like corn dogs?  Reminds me of childhood.  They’re so much better than the frozen store bought kind.  They’re not difficult to make either.  Two things to make sure you do: let the oil get hot enough before you try to fry them and blot the hot dogs dry before you dip them in the batter.  The recipe comes from here.   Don’t throw away that leftover cornbread batter!  Save it to make some mini corn muffins.  I’ll tell you how after the corn dogs.                                                                                        Corn Dogs

1 cup yellow corn meal

1 cup all-purpose flour

1/4 cup sugar

4 tsp. baking powder

1/4 tsp. salt

1/4 tsp. pepper

1 large egg

1 1/8 cups milk

6 cups vegetable oil for frying

10 wooden skewers

10 beef hot dogs

Combine the corn meal, flour, sugar, baking powder, salt and pepper in a medium-sized mixing bowl.  Add the egg and milk and stir until well combined.  Heat the oil to 350 degrees on medium high heat in a medium-sized sauce pan.  While the oil is heating, pat the excess moisture off the hot dogs with a paper towel and insert skewers.  Dip or roll the hot dogs in the batter and slowly lower them into the hot oil, cooking 2 or 3 at a time.  You don’t want to submerge the sticks in the hot grease.  Cook for about 3 minutes or until golden brown on all sides.  Place on a paper towel lined plate to absorb excess oil. Enjoy!

Now to use that leftover corn meal batter!  Spicy Mini Corn Muffins

Leftover corn meal batter from corn dogs

1/4 tsp. chili powder

1/8 tsp. cumin

3-4 drops hot pepper sauce

Preheat oven to 400 degrees.  Spray a 12 count mini muffin pan with non-stick cooking spray.  Add the seasonings to the corn meal batter.  Mix well.  Fill each cup 3/4 full.  Bake for 10 minutes, until lightly golden and springy to the touch.  Cool for 10 minutes in the pan and remove to a wire rack to cool completely.  Enjoy!

Wishing you love, laughter and cake,



About glendaclark

Hi there! My name is Glenda and I love food. Cooking and baking are my creative outlets. You'll find me in the kitchen laughing, singing, dancing and cooking or baking. I'm wife to my green eyed Irish guy, mother of four and grandmother of four. These are the chronicles of life as Glenda, the good witch of cake. Warning: may contain cartoon moments, butter and sugar.

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