Corn Dogs

Everything is better made fresh at home. You can make these up and freeze them for a later day, but they’re great cooked immediately.

What you’ll need:

1 c flour
2/3 c cornmeal
2 Tbl sugar
1 ½ tsp baking powder
¾ c milk
1 egg, beaten
1 pkg hot dogs, patted dry
8 (6”) wooden skewers
Oil to fry in

Combine flour, cornmeal, sugar and baking powder in medium bowl. Combine milk and egg in small bowl. Add to flour mixture; mix just until blended (batter will be thick). Spread batter into shallow plate or dish. Insert skewers into hot dogs. Dip hot dogs into batter, coating all sides. Add 3 to 4 hot dogs to hot oil, turning after 5 to 10 seconds to set batter. Fry, turning occasionally, until golden brown; drain. Repeat with remaining hot dogs. Serve with mustard and/or ketchup. Makes 8 corn dogs.

How to...

Freeze homemade corn dogs...

After putting the hot dogs on the stick and dipping in batter, lay on a parchment paper lined cookie sheet that has been sprayed with non stick cooking spray. Freeze until hard, at least 2 hours. Wrap in freezer safe wrap or put in freezer bags. I prefer not to wrap them in foil but you can. Just make sure they are completely frozen before wrapping or the foil will stick to the corn dogs and make it difficult to unwrap.

Cost:
flour - $2.12/5 pound bag
cornmeal - $3.12/5 pound bag
sugar - $1.99/4 lb bag
baking powder - $2.38
milk - $3.99/gallon
eggs - $1.09/ dozen
hot dogs - $0.69
Total - $2.11