Homemade Corn Dogs

We decided to try making homemade corn dogs.  It was easier than expected, and Greg and Kylen loved them!  They were even good cold, straight out of the fridge, the next day.  When the batter got low, we cut the last few into thirds, completely submerged them, and made mini corn dogs.  If you don't want to mess with the sticks, you could do that with all of them.

Homemade Corn Dogs
1 cup yellow cornmeal
1 cup all-purpose flour
1/4 tsp. salt
1/4 cup white sugar
4 tsp. baking powder
1 egg
1 cup milk
1 quart vegetable oil for frying
2 16-oz packages beef hot dogs
16 flat wooden sticks (found at craft store)

In a medium bowl, combine cornmeal, flour, salt, sugar and baking powder. Stir in eggs and milk.  Chill in fridge.  Chilled batter will stick to the dogs better.

Dry hot dogs.  Preheat oil in a deep saucepan over medium heat. Insert wooden sticks into dogs. Pour batter into a tall glass.  Dip hot dogs into batter so they are well coated.  Allow some of the excess batter to fall off.

Fry a few corn dogs at a time until lightly browned. Drain on paper towels.

Refrigerate leftovers.  We didn't freeze any, but a reviewer said you can place them on a baking sheet and freeze after they've cooled to room temp.  Once fully frozen, put them into freezer bags.  Reheat at 400° in the oven about 20 minutes or microwave individually, covered with a paper towel: 50 seconds, flip, 30 seconds.