Corn Dogs

Corn Dogs
Corn Dogs
This cornbread batter gets an extra kick from cayenne pepper and a slurp of buttermilk.Penny De Los Santos

Deep-fried, hand-held, and delicious with a smear of mustard, corn dogs are quintessential summertime fair food. This version boasts a flavorful batter spiked with cayenne and flavored with tangy buttermilk. This recipe first appeared in our June/July 2012 issue along with Jane and Michael Stern's story Fair and Square.

Corn Dogs
Spiked with cayenne and flavored with tangy buttermilk, this batter stands up to the robust weiners within.
Yield: serves 8

Ingredients

  • 1 cup flour
  • 23 cup yellow cornmeal
  • 2 tbsp. sugar
  • 1 tsp. baking powder
  • 14 tsp. baking soda
  • 14 tsp. dry mustard
  • 14 tsp. cayenne
  • 1 tsp. kosher salt
  • 34 cup milk
  • 14 cup buttermilk
  • 1 egg, lightly beaten
  • Canola oil, for frying
  • 8 6″ hot dogs
  • Prepared yellow mustard, for serving

Instructions

  1. In a large bowl, whisk together flour, cornmeal, sugar, baking powder and soda, dry mustard, cayenne, and salt. Add milk, buttermilk, and egg, and whisk until smooth; set batter aside. Pour oil to a depth of 2″ into an 8-qt. Dutch oven and heat over medium-high heat until a deep-fry thermometer reads 350°. Skewer 1 hot dog with a wooden skewer, and dip into batter; fry until golden brown, about 3 minutes. Using tongs, transfer corn dog to paper towels to drain; repeat with remaining hot dogs and batter. While hot, brush corn dogs with mustard, if you like.