Yield: 8 servings. 2 cups self-rising yellow cornmeal mix 2 tablespoons cornstarch 1 tablespoon sugar 2 eggs 1 cup whole milk 1 quart vegetable oil (for frying) 8 all-beef hot
Yield: 8 servings.
2 cups self-rising yellow cornmeal mix
2 tablespoons cornstarch
1 tablespoon sugar
2 eggs
1 cup whole milk
1 quart vegetable oil (for frying)
8 all-beef hot dogs
8 strips bacon, cooked
4 ounces sharp Cheddar cheese, sliced
8 long wooden skewers
Mustard (optional)
In a medium bowl, combine cornmeal mix, cornstarch, and sugar. Stir in eggs and milk.
In a heavy-duty pot or Dutch oven, heat oil on medium-high to 350°. While the oil is heating, make a slit down each hot dog without cutting all the way through. Stuff each hot dog with a slice of bacon and ½ ounce of cheese. Insert wooden skewers into hot dogs lengthwise.
Pour batter into a tall glass. Dip each hot dog into batter until well coated. Fry 2 or 3 corn dogs at a time until lightly browned, about 3 minutes. Drain on paper towels. Serve with mustard.
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