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Recipe

Corn Dogs & Collars

35 min • 8 servings •
John S
Plate of three golden-brown corn dogs with mustard dip, flour, and batter bowls in the background, perfect for a fair-style recipe.

It’s party season and this is one of my favorite which can be served in many ways. Nothing like these “dogs” for football games or “pups” for a nice buffet.

Ready

  • Peanut oil or vegetable oil for frying
  • 1 cup yellow cornmeal
  • 1 cup flour
  • 1 Tbsp sugar
  • 2 tsp kosher salt
  • ¼ tsp dry mustard
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • 1 (8.5oz) can cream-style corn
  • 1 ½ cups buttermilk
  • 4 tablespoons cornstarch, for dredging
  • 8 hot dog*

    • Set

  • Bamboo skewers or toothpicks
  • Deep fryer or high-sided cast iron skillet
  • 2 Medium bowls
  • Pie pan or shallow bowl
  • Plate with paper towels
  • Tongs
  • Thermometer (for oil)

    • Go!

  • Pour oil into a deep fryer or skillet and heat to 375°F.
  • In a medium bowl, combine the cornmeal, flour, sugar, salt, dry mustard, baking powder, and baking soda.
  • In a another bowl, combine the creamed corn and buttermilk.
  • Add the dry ingredients to the wet ingredients all at once, and stir to bring the batter together (don’t worry about lumps). Set aside for 8-9 minutes.
  • Place cornstarch into a dry pie pan and dredge each hot dog in the cornstarch and gently tap to remove any extra.
  • Fill a large, narrow pitcher or glass with batter, allowing room for displacement when dogs are dunked.
  • Skewer each hot dog on bamboo or toothpicks, and dip in batter. Carefully and quickly place each hot dog into the oil, and cook until golden brown, about 4 to 5 minutes.
  • With tongs, remove to plate with paper towels, and allow to drain for 5 minutes.

    • Recommendations

    Variations:
    *You can use Tofu pops also for a vegetarian twist.
    For “Pups”: cut each hot dog into bite-size pieces and use toothpicks. Serve with your favorite mustard or salsa.
    For “Collars”: using same batter, dip onion rings and fry.
    You can replace creamed corn with ½ cup fresh, but increase buttermilk by another ½ cup.
    For extra kick: add cayenne pepper, chopped jalepenos, or curry powder.

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