Here is a fun summertime treat for the kids fresh out of school for the summer! Try these homemade Texas Corn Dawgs school for the summer or your Fourth Of July party!
Do you know where Corn Dogs came from? Well, the story goes that some German sausage makers had arrived settled in Texas and went to work to sell their sausages. But, nobody was buyin’ ‘em. So, they came up with the idea to dip ‘em in a cornmeal batter and call ‘em a “Corned Dog.”
Well, honey, they sold like hot cakes!! Later on, as the story goes, at the Texas State Fair, someone came up with the idea to place each batter-dipped “dawg” on a stick so it would be easier to hold. And, the incredible Texas Corn Dawg was born! Anyway you look at it, these little babies is good! YEEHAW And YUM!!
Texas Corn Dawgs (That’s “Dogs” for all ya’ll non-Texans)
Recipe by: Bobbi Jo Lathan
Recipe type: Appetizer
Cuisine: Southern
PREP TIME
20 mins
COOK TIME
20 mins
TOTAL TIME
40 mins
INGREDIENTS
2 cups yellow corn meal
1 cup all-purpose flour
2 teaspoons baking powder
3 tablespoons sugar
½ teaspoon salt
1 teaspoons ground black pepper
1 cup milk
2 eggs (beaten)
12 hot dogs
1 quart vegetable oil (for frying)
12 wooden skewers (at least 10 inches long)
INSTRUCTIONS
Git out your mixing bowl. Add and mix together the cornmeal, the flour, baking powder, salt, and pepper.
Then, add the milk and eggs to the dry cornmeal mix and whisk ‘til blended. The batter will be thick and that’s OK.
Now, git yourself a mason jar or tall glass and fill the glass ( I use a spoon) with some of the batter. (We’re gonna use it to dip and coat the hot dogs more easily.)
Take your hot dogs out of the package and pat them dry. Stick the skewer into the bottom of each individual hot dog (lengthwise). Be careful to go right down the middle of each dog and don’t tear up them up .
Git out your Dutch oven or electric fryer. Add the oil to your Dutch oven or fryer and heat the oil until you place a thermometer in and it reaches 360° F.
Dip each skewered hot dog, one at a time, into the batter you have in the glass or mason jar. Make sure the batter covering the hot dog is evenly coated all over the hot dog. ( I use my fingers to wipe away any excess batter or to coat the dog where I may have missed a spot.)
Then, lower each battered dog, one at a time, into the hot oil.
Keep turning each dog in the oil until the corn dog cooks evenly. I usually only cook 3 dogs at a time. It’ll take about 6-7 minutes for each corn dog to nicely brown.
Repeat until all the corn dogs are cooked. Then, remove the browned, cooked corn dogs and let them drain on some paper towels to remove any excess oil.
Now, spoon out some regular yellow mustard into a little bowl and some ketchup into another little bowl. Yell out to all your kids and tell them that supper’s ready and to git their sweet little selves into the kitchen to eat!
Then, just sit back and watch how their faces light up while dippin’ and bitin’ into these here dee-lish-us, beautifully browned, little Texas Corn Dawgs . YUM!!