¾ cup yellow cornmeal
1 cup all-purpose flour
¼ teaspoon salt
3 tbsp white sugar
4 teaspoons baking powder
1 cup buttermilk
1 tbsp of vegetable oil
1 quart vegetable oil for frying
Extra all purpose flour for dusting In a pot, put in your quart of oil and then put it on the stove and turn it on medium heat.
Now, in a large bowl, combine your cornmeal, flour, salt, sugar, baking powder, and whisk it all together. Then add your egg, buttermilk, and oil, and whisk it up again. Your batter should look a little thicker than pancake batter. I want my corn dog pops to be bite-sized, so i’m going to cut the sausage into quarters. Now take your sausage and dust them lightly with some of the extra all purpose flour. This will help the batter stick to the sausage pieces better. Then insert a lollipop stick or a skewer into each of the hot dog pieces.
Take your sausage skewer and dip and rotate it into the batter making sure that it’s completely coated. Then slowly remove it from batter and let the excess batter drip back into the bowl. Now it’s ready to fry. Frying is the best method for corn dogs because you’re using a liquid batter and then it develops this crispy outer shell when you cook it.
Now, take your batter covered sausage and immerse it into the hot oil while holding the stick. Be really careful not to burn yourself! Cook it for about 2-3 minutes, or until all the sides are a deep golden brown. Rotate it to make sure it browns evenly. Now, take it out of the oil and let it drain on plate lined with some paper towels.
The best way to eat this is with some classic ketchup and mustard. Put it on a platter and serve!
by : @choochoonut