Corn Dog Batter
Category: Recipes
view my recipes
print
save
Prep Time: Cook Time: Total Time:
view the recipe on CDKitchen to print, change serving sizes, etc
Serves/Makes: 50
Ready in: < 30 minutes
- 6 cups cornmeal
- 3 cups all purpose flour
- 2 1/2 teaspoons baking soda
- 1 1/2 teaspoon salt
- 2 tablespoons sugar
- 3 cups buttermilk
- 2 1/2 cups water
- 2 eggs, beaten
Combine the cornmeal, flour, baking soda, salt, and sugar in a large mixing bowl. Stir in the buttermilk and water. Stir in the beaten eggs and mix all until well combined. If the batter is too stiff add additional water but you want it thick so it coats the hot dogs. Batter may be stored in the refrigerator for 2-3 days in a covered container. To use, insert a wooden stick in one end of a hot dog. Holding on to the stick, dip the hot dog into the batter, letting any excess drip off. Place in a deep fryer with oil heated to 365 degrees F. Deep fry until golden brown on all sides. Remove from the deep fryer and let drain on paper toweling.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.