Corn Cob Puppies (Corn Dogs)

This is my own tried and true original corn dog recipe that I have tweaked and modified to my own personal taste. If you like fair dogs, you will love these! After cooking, place corn dog on a towel on a paper plate or wrap in a towel, top with mustard or ketchup, and enjoy!

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 488 Calories

Ingredients

• 2 cups all-purpose flour
• 2 tablespoons white sugar
• 2 teaspoons salt
• 2 teaspoons baking powder
• 1 cup buttermilk
• 2 large eggs
• 1 quart vegetable oil for frying
• 1 pinch garlic powder
• 2 tablespoons bacon drippings
• 1 cup corn meal
• 8 bun-length hot dogs (such as Gwaltney® Bun Sized Jumbo Franks)
• 8 sturdy bamboo skewers

Recipe Instructions

Step 1

Heat vegetable oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).

Step 2

Place hot dogs into a large pot of simmering water and keep hot.

Step 3

Whisk flour, corn meal, buttermilk, eggs, sugar, bacon drippings, salt, baking powder, and garlic powder in a large bowl until moistened; beat batter until smooth, 2 to 3 minutes.

Step 4

Remove a hot dog from the water and blot completely dry with paper towels; skewer the hot dog lengthwise with a bamboo skewer. Using the skewer end as a handle, roll the hot dog in the batter to thoroughly coat.

Step 5

Roll the corn dog in the hot oil with the same continuous rolling motion, setting the batter; continue to roll the corn dog in the hot oil until deep golden brown, 2 to 3 minutes. Alternately, lay corn dog into hot oil after initial rolling to finish cooking the batter, about 1 minute per side. Drain corn dogs on paper towels to blot excess oil.