Make 8 yummy Homemade Corn Dogs for lunch, dinner or snack! They taste like you bought them at the fair. Kids of all ages will enjoy them!
Whisk/stir flour, yellow cornmeal, baking powder, baking soda, salt, pepper, and sugar in large bowl until combined.
Add egg, honey, and buttermilk. Stir into the dry ingredients only until combined. Cover bowl; refrigerate batter for 15 minutes.
While batter chills, prepare hot dogs. Insert wooden sticks into each hot dog, leaving enough sticking out, to hold. Pat hot dogs dry with paper towels. Place additional flour onto a dinner plate; roll hot dogs in flour to cover. Set aside.
Pour enough oil in large pot (or electric skillet) to cover bottom with 4" of oil. Heat the oil on medium heat to 350°F. NOTE: Maintaining correct temperature is important, to ensure corn dogs cook correctly (not burnt or "mushy" coating).
Pour some batter into a tall drinking glass (about 3/4 of the way up). Holding a corn dog by the stick, carefully insert it into the batter. Cover entire hot dog, by turning it in the glass. Let excess batter drip back into glass. Batter only a couple corn dogs at a time.
Immediately place corn dog into hot oil. Cook 1-2 corn dogs at a time. Once the bottom side is nicely browned, roll them over. Cook other side until browned and crispy on the outside. Transfer cooked corn dogs to paper towels to absorb oil.
Before cooking more corn dogs, make sure temp is still at 350°F. Repeat process with remaining corn dogs and batter. Add more batter to the glass, as needed. If batter is too thick, stir in a little more buttermilk. Serve, and enjoy!
NOTE: Caloric calculation made without factoring in the oil used for cooking, as many varieties can be used, and 99% of the oil is not consumed.
Homemade Corn Dogs https://www.thegratefulgirlcooks.com/homemade-corn-dogs/