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Corn Dogs

While it’s called a Cozy Dog when driving through Springfield, this hot dog on a stick is a popular treat along Route 66, as well as at fairs and sporting events. Adapted from natashaskitchen.com
Servings 12

Ingredients

  • 1 quart vegetable oil
  • 1-1/2 cups fine yellow cornmeal
  • 1-1/4 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1-3/4 cups buttermilk
  • 1 egg
  • 12 hot dogs
  • 12 wooden skewers

Instructions

  • Pour 3 inches of oil into a large pot and heat to 340 F over medium heat.
  • Whisk together cornmeal, flour, sugar, baking powder, salt and pepper.
  • Separately, whisk together buttermilk and egg.
  • Combine wet and dry ingredients and pour into a tall glass.
  • Pat hot dogs dry with paper towels and insert a stick into each.
  • Dip hot dogs in the batter to coat. Let excess drip off.
  • Using tongs, carefully hold the corn dog by the stick and submerge it in the hot oil for a few seconds to let it seal so it doesn’t stick to the bottom of the pot, and drop it in the oil.
  • Fry in batches (2 to 3 at a time) for 3 minutes or until browned. Drain on paper towels.