chillyfillmores
Emma Keys
– 1 cup cornmeal – 1 cup all-purpose flour – ¼ cup granulated sugar – 1 tbsp baking powder – ½ tsp salt – 1 large egg – 1 cup milk – Hot dogs (8–10) – Wooden sticks/skewers – Vegetable oil for frying
Ingredients
01
Pat dry hot dogs and insert skewers or wooden sticks. This helps the batter stick better and makes them easy to dip and fry.
02
In a large bowl, whisk 1 cup cornmeal, 1 cup flour, ¼ cup sugar, 1 tbsp baking powder, and ½ tsp salt until evenly combined.
03
Stir in 1 egg and 1 cup of milk to form a thick, pancake-like batter. Let rest 5–10 minutes to help it thicken slightly.
04
Pour batter into a tall glass. Dip each hot dog to fully coat, gently twisting as you lift to keep the coating smooth and even.
05
Heat oil to 350°F. Fry 2–3 corn dogs at a time for 3–4 minutes until golden and crisp. Drain on paper towels before serving.
06
Serve warm with mustard, ketchup, or your favorite dipping sauce. These homemade corn dogs are sure to be a hit with everyone!