Perfect Homemade Corn Dogs

If I have one weakness when it comes to "fair food," it would definitely be corn dogs. Oh, wait: I just remembered funnel cakes. So, I guess have two weaknesses. Then there's that lemonade slush...and the spice-roasted almonds...Okay, okay. I have lots of weaknesses when it comes to fair food, but today we're talking about corn dogs.

I've made corn dogs at home one other time, but those, while delicious, didn't hold a candle to this recipe. These corn dogs are absolutely perfect -- crunchy and a little bit sweet, and exactly like the ones they serve at the fair. The boys absolutely loved them, and loved helping me make them too. (They dunked the skewered hot dogs in the batter.)

Because I'm kind of a cheapskate, I didn't use a Dutch oven or similarly large soup pot to fry these bad boys (I don't have a deep fryer). I used a skillet with high sides, still filled pretty full, and I held on to the skewers as I cooked the corn dogs, twisting them constantly to get them evenly-browned. It worked well. So if you don't want to waste nearly as much oil, I recommend that method. 

However you choose to fry them, though, you gotta make these. They're awesome. 

Perfect Homemade Corn Dogs
from Life as a Lofthouse

1 cup yellow cornmeal
1 cup all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 egg, beaten
1 1/2 cups milk or buttermilk
1 tablespoon vegetable oil
1 tablespoon honey
10 hot dogs
10 wooden skewers or chopsticks
2 Quarts Vegetable Oil, for frying

1. In a medium or large pot, add the oil. Turn heat to medium and heat oil to 350 degrees.

2. In a large bowl, add the cornmeal, flour, sugar, baking powder and salt. Stir together. Then add the beaten egg, milk or buttermilk, oil and honey. Stir until combined. 

3. Remove hot dogs from package. Wipe them all dry with a paper towel (this will help the batter stick to them better). Insert one skewer or wooden stick into each hot dog.

4. Pour the batter into a tall drinking glass. Holding by the skewer, take one hot dog and dunk it into the batter, coating all of the hot dog. Slowly remove from batter and let a little excess batter drip back into the cup. 

5. Immediately place the hot dog into the hot oil, while still holding the stick. Turn as necessary to brown all sides. Cook for 2 to 3 minutes, or until all sides are a deep golden brown. Remove from hot oil and place on paper towels to drain grease. Repeat with all hot dogs.