Corn Dog Recipe

September 10, 2019

 

Ingredients:

1 package (8-1/2 ounces) cornbread/muffin mix

2/3 cup all-purpose flour

1 teaspoon ground mustard

1/2 teaspoon Cool Runnings onion powder

1/2 teaspoon Cool Runnings chili powder

1/2 teaspoon Cool Runnings paprika

1/8 teaspoon Cool Runnings ground cumin

1 large egg

1 cup 2% milk

10 hot dogs

10 wooden skewers

Oil for deep-fat frying

 

Directions:

  1. In a large bowl, combine the first 7 ingredients. In another bowl, whisk milk and egg; stir into dry ingredients just until moistened. Let stand for 15 minutes. Insert skewers into hot dogs; dip into batter.

  2. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry corn dogs, a few at a time, until golden brown, 2-3 minutes, turning occasionally. Drain on paper towels.

 

 

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