Batter contains 1 1/2 cups fine yellow corn meal and 1 cup all-purpose flour. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. In a large bowl, whisk together the cornmeal, flour, and sugar until well combined.
Add the dry ingredients to the wet ingredients and stir until just combined, scraping down the sides of the bowl as needed. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool for 5 minutes before transferring to a wire rack.
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How do you make corn for dogs?
Corn dogs are very simple to make. Simply skewer some hot dogs, whisk up the batter, heat up the oil, dip the dogs, and fry them until golden brown!. If you don’t have one, you can make your own by heating up a small amount of oil in a saucepan over medium-low heat.
Add the hot dog batter to the pan and let it cook for a minute or two, then remove it from the heat and stir in the flour. The batter should be thick enough to coat the back of a spoon, but not so thick that it will stick to your fingers. If you have a cast iron skillet, use it to fry your dogs.
It’s much easier to get a nice brown crust on the bottom of the skillet than it is to do the same thing with a non-stick pan. You can also use an oven-safe skillet if you want to cook your dog in it.
Why is my corn dog batter not sticking?
Before frying, make sure the whole thing is covered with batter. If the batter is sticking to your wieners, first coat them in a dusting of flour and then dip them in the batter. The batter will start to stick when it is wiggled around a bit. Once you’ve coated the dough, place it on a lightly floured surface and knead it for a few minutes until it’s smooth and elastic.
You can also use your hands if you prefer. I like to use my hands because it makes it easier for me to get a good grip on my dough and it also helps to keep it from sticking. Once you’re happy with the consistency, you can roll it out into a rectangle and cut it in half lengthwise. Then cut each half into 4 equal pieces.
Place each piece of dough onto a baking sheet lined with parchment paper or a silicone baking mat and bake for 10-12 minutes, or until golden brown and crispy on the edges. Remove from the oven and allow to cool for about 5 minutes before serving.
How long does corn dog batter last?
Baking powder shouldn’t be kept for more than 24 hours. Baking powder will lose its leavening properties, and the batter will become dry. Corn dogs can be stored in an airtight container at room temperature for up to one week. They can also be refrigerated for one to two days.
Can you use flour in place of cornmeal?
Can you use flour in place of cornmeal? No, you should not use flour in place of cornmeal if you have alternative options available. Regular flour can’t imitate cornmeal, which is used for textural and flavor purposes. Corn grits, semolina, ground oats, and rice Bran are the best alternatives.
Flour should be stored in a cool, dry place, away from moisture and heat. It should never be kept in the refrigerator or freezer. If flour is stored at room temperature, it will begin to lose its nutritional value over time and will not be as nutritious as when it has been refrigerated.
Is corn flour same as cornmeal?
Corn flour is sometimes confused with cornmeal, which in the United States refers to a more coarsely ground flour that’s also made from corn kernels. Corn flour has a similar taste to corn meal. Cornstarch adds texture to baked goods because it is mostly flavorless.
Can you deep fry corn dogs on a stick?
If you fill a deep saucepan with vegetable oil, attach a deep-frying thermometer to the side of the pan to measure the temperature. Insert a wooden skewer or popsicle stick into each hot dog and cook until golden brown on all sides, about 5 minutes. Transfer to a paper towel-lined plate. Repeat with remaining hot dogs.