Quick Facts
Yield: 16 corn dogs
Prep Time: 20 minutes
Cook Time: 4 to 6 minutes per batch
Practice makes perfect...it takes a little bit of practice to get the perfectly coated and cooked corn dog!
Ingredients
- For deep frying, Mazola® Corn Oil
- 1 package Fleischmann's® Simply Homemade® Cornbread Baking Mix
- 2 teaspoons ground mustard
- 1-1/4 cups cold water
- 2 packages (16 total) hot dogs
- 16 bamboo skewers
- 1/4 cup all-purpose flour
Directions
Pour oil into deep fryer or deep, large saucepan and heat over medium-high heat to 375ºF.
Combine cornbread mix, mustard and water in a large mixing bowl with a spoon. Stir until smooth.
Remove hot dogs from package; drain on paper towels and blot with paper towels to remove any moisture. Insert skewer about three fourths the length of hot dog. Repeat with remaining hot dogs. Recipe Note: entire hot dog plus exposed skewer (handle) needs to be submerged in oil. You may need to cut skewers to make sure they will fit in your fryer.
Pour flour on dinner plate. Roll hot dog in flour (this will help cornbread mixture adhere to the hot dog). Dip hot dog into cornbread mixture and let drip free. Immediately place in hot oil, so that entire hot dog is submerged. Work in batches of 3 to 4 hot dogs at a time. Fry 4 to 6 minutes, turning frequently until golden brown.
Remove from oil and place on paper towel-lined serving plate. Serve with your favorite yellow mustard.