Yummy Corn Dogs

We've been having theme dinners on Wednesday. Why? I don't know, but Hubby started making all kinds of fun food every Wednesday while I'm at kickboxing class. Last week was carnival food night so he made these awesome corn dogs and I wanted to share them with you.

Ingredients:
• 2 cups vegetable oil
• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 2 teaspoons kosher salt
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon cayenne pepper
• 1 (8.5-ounce) can cream-style corn
• 1/3 cup chopped onion
• 1 1/2 cups milk
• 4 tablespoons cornstarch, for dredging
• 8 hot dogs (we used turkey dogs)
• chopsticks (if you want corn dogs on a stick)

Pour oil into a large pot and heat.

In a mixing bowl, combine the cornmeal, flour, salt, baking powder, baking soda, and cayenne pepper. In a separate bowl, combine the corn, onion, and milk. Add the dry ingredients to the wet ingredients, and stir only enough times to bring the batter together. There should be lumps in the mixture. Set batter aside and allow to rest for 10 minutes.

Scatter the cornstarch into a dry pie pan. Roll each hot dog in the cornstarch and tap to remove excess.

Transfer enough batter to almost fill a large drinking glass. Refill the glass as needed. Place each hot dog on chopsticks, and quickly dip in and out of the batter. Immediately and carefully place each hot dog into the oil, and cook until coating is golden brown, about 4 to 5 minutes. With tongs, remove to cooling rack, and allow to drain for 3 to 5 minutes.

YUM! Not healthy, but very fun! : )

See where I'm partying it up! Go here!

Mini Corn Dogs

I had my first corn dog at age 27. Is that weird? I don't eat red meat, but I had to try them at the Nathan's stand in the airport just to see how they really tasted. I was shocked at how good they were!
Well anyway, we decided we would make our own to see how they compared. Pretty good! I got a recipe from Better Homes & Gardens and made some small changes.

Here's what we did:

Ingredients

* 1 2/3 cup all-purpose flour
* 1/3 cupyellow cornmeal
* 1 tablespoon baking powder
* 1 teaspoon salt
* 4 tablespoons cold margarine or butter, cut up
* 3/4 cups whole milk
* 1 package (16 ounces, about 48) miniature frankfurters, drained and patted dry
* Ketchup and prepared mustard (optional)
* Cheese slices (optional)

Directions
1. In large bowl, stir together flour, cornmeal, baking powder, and salt. Cut in margarine until mixture resembles coarse crumbs. With spoon, stir in milk until mixture forms a soft dough that leaves the side of the bowl.
2. Turn dough onto lightly floured surface; knead gently 4 to 5 times just until smooth. With floured rolling pin, roll dough into 14-inch round (about 1/8 inch thick).
3. Preheat oven to 450 degrees F. Slice dough into rectangle pieces about 1.5 inch x 1.5 inch.


4. Place 1 frankfurter on each dough rectangle. Bring sides of dough up around frankfurter; pinch in center to seal. Place wrapped frankfurters, seam sides up, 1 1/2 inches apart, on ungreased large cookie sheet.
5. For a fun twist, put a thin slice of cheese around the hot dog before wrapping it with dough.
6. Bake corn dogs 12 to 15 minutes or until biscuits are golden.
7. Serve warm with ketchup and mustard (or just plain for people like me!)

Enjoy!