TIBS Blue Ribbon Corn Dogs

Name: TIBS Blue Ribbon Corn Dogs
Prep time: 10 min
Cook time: 3 min
Total time: 13 min
Yield: 8 Corn Dogs, 8 serving(s)
Ingredients: 1 cup yellow cornmeal; 1 cup all-purpose flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1 1/2 tablespoons honey; 1 teaspoon salt; 1/8 teaspoon nutmeg; 1/4 teaspoon white sugar; 1/8 teaspoon paprika; 1 1/2 cups buttermilk; 2 eggs; 8 beef hot dogs; all-purpose flour (For Rolling); 8 (5 1/2 inch) semi-pointed corn dog sticks

Submitted by Mr Tibs

"Best ever homemade state fair quality corn dogs."

Download

Ready In:: 13mins
Ingredients:: 14
Yields:: 8 Corn Dogs
Serves:: 8

ingredients

1 cup yellow cornmeal
1 cup all-purpose flour
1 ¹⁄₂ teaspoons baking powder
¹⁄₂ teaspoon baking soda
1 ¹⁄₂ tablespoons honey
1 teaspoon salt
¹⁄₈ teaspoon nutmeg
¹⁄₄ teaspoon white sugar
¹⁄₈ teaspoon paprika
1 ¹⁄₂ cups buttermilk
2 eggs
8 beef hot dogs
all-purpose flour (For Rolling)
8 (5 1/2 inch) semi-pointed corn dog sticks

directions

Preheat deep fryer to 350 degrees.
In a bowl, combine the cornmeal, flour, baking powder, baking soda, honey, salt, sugar, nutmeg, and paprika.
In a separate bowl, combine the eggs, honey, and buttermilk. Blending thoroughly.
Mix the buttermilk mixture with the cornmeal mixture. NOTE: Batter will be thick.
Pour mixture into a large mason jar.
Carefully skewer each hot dog with a stick. Pat off any excess moisture on each hot dog.
On a plate, roll dog in flour. Dip it immediately into the batter upside down. Let the excess drip off.
Place each corn dog gently into the deep fryer. Add in small batches.
Fry until the batter is golden and cooked through. (About 3 minutes).
Remove and drain.
Serve.

Questions & Replies

Got a question? Share it with the community!

Reviews

Have any thoughts about this recipe? Share it with the community!

RECIPE SUBMITTED BY

Mr Tibs

Wichita Falls, Texas

I'm a single Dad of 3 kids. I've been a bachelor for 15 years. I took an interest in cooking at an early age. My Mom is a fantastic cook. Before I was ever allowed to cook a meal on her stove, she taught me the importance of spices. After high school, I split time as a ranch hand and cook for a renowned area restaurant. I went to chili cook offs with the owner and over the years I also served as a judge for a few. I have always enjoyed grilling and smoking more than anything else I cook. I have created many of my own recipes. And adapted others to my personal tastes. I have cooked for a lot of people over the years. And although I never entered a contest myself, many people who have not only entered but won big contests have tried my food. And I have often been asked why I don't enter. The answer is simple. My reward is the look of satisfaction on people's faces when they enjoy what they are eating. I don't need a trophy to enjoy the art of cooking. I just want to serve a good meal to good people who appreciate it.

View Full Profile