Want to earn a zillion “cool mom” points? Make homemade corn dogs and cheese on a stick.
Guaranteed. Well, maybe not guaranteed… but it’s a good possibility. 🙂
I’ve seen this or a version of this recipe all around online, I’m not sure exactly where it originated but quite a few of the recipes mentioned Corn Dog 7, which I guess is a corn dog chain or something, which we don’t have here so I’m not familiar with them. We do however have Hot Dog On A Stick, and these tasted surprising similar to theirs. I also scaled it down, since you probably won’t be feeding a couple dozen people either 🙂
See bottom of the recipe for notes on freezing, and also making mini corn dogs as well.
CORN DOGS AND CHEESE ON A STICK
For batter:
3 cups Krusteaz Pancake Mix
1 cup cornmeal
1 egg
2 1/2 cups water
Flour for dredging
Hot Dogs
Cheese (Cut into 1/2 inch by 3 inch sticks)
Oil for frying
Chopsticks
Stir together the pancake mix and cornmeal in a large bowl. Stir in eggs and water, adding more water if needed to make a slightly thick batter.
Place batter in a tall glass (or something taller than the hot dogs).
Heat a couple inches of oil over medium high heat and insert chopsticks into hot dogs and cheese sticks, about 2/3rds of the way through.
(I cut my chopsticks in half, and also cut the hot dogs in half, since they were longer bun length hot dogs. Or cut into smaller pieces and leave out sticks for mini corndogs and cheese bites.)
Dredge corn dogs and cheese sticks in flour, shaking off any excess. Then dredge in the batter and immediately place in the oil.
Fry a few at a time, being careful not to overcrowd the pan.
Fry for a couple minutes per side, until golden brown. Watch the cheese closely, it will go quickly from gooey goodness to leaking out into the oil.
This makes enough batter to make around 3-4 dozen pieces, either corn dogs or cheese sticks.
Or will make about 2-3 packages of hot dogs into mini corn dogs. (I cut each hot dog into 4 pieces.)
You can flash freeze leftovers by placing in a single layer on a cookie sheet in the freezer overnight or until frozen, then place in a ziplock bag in the freezer. Reheat in oven or microwave.
Ingredients
- Flour for dredging
- Hot Dogs
- Cheese (Cut into 1/2 inch by 3 inch sticks)
- Oil for frying
- Chopsticks
For batter:
- 3 cups Krusteaz Pancake Mix
- 1 cup cornmeal
- 1 egg
- 2 1/2 cups water
Instructions
- Stir together the pancake mix and cornmeal in a large bowl. Stir in eggs and water, adding more water if needed to make a slightly thick batter.
- Place batter in a tall glass (or something taller than the hot dogs).
- Heat a couple inches of oil over medium high heat and insert chopsticks into hot dogs and cheese sticks, about 2/3rds of the way through.
- (I cut my chopsticks in half, and also cut the hot dogs in half, since they were longer bun length hot dogs. Or cut into smaller pieces and leave out sticks for mini corndogs and cheese bites.)
- Dredge corn dogs and cheese sticks in flour, shaking off any excess. Then dredge in the batter and immediately place in the oil.
- Fry a few at a time, being careful not to overcrowd the pan.
- Fry for a couple minutes per side, until golden brown. Watch the cheese closely, it will go quickly from gooey goodness to leaking out into the oil.
- This makes enough batter to make around 3-4 dozen pieces, either corn dogs or cheese sticks.
- Or will make about 2-3 packages of hot dogs into mini corn dogs. (I cut each hot dog into 4 pieces.)
- You can flash freeze leftovers by placing in a single layer on a cookie sheet in the freezer overnight or until frozen, then place in a ziplock bag in the freezer. Reheat in oven or microwave.
