Best 13 Corn Cob Puppies Corn Dogs Recipes

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CORN DOGS



Corn Dogs image

I made up this recipe many years ago, because I loved the corn dogs you buy at carnivals but could not find a recipe for them. Great served with mustard.

Provided by SUZZANNA

Categories     Main Dish Recipes     Sandwich Recipes     Hot Dogs and Corn Dogs Recipes

Time 40m

Yield 16

Number Of Ingredients 11

1 cup yellow cornmeal
1 cup all-purpose flour
¼ teaspoon salt
⅛ teaspoon black pepper
¼ cup white sugar
4 teaspoons baking powder
1 egg
1 cup milk
1 quart vegetable oil for frying
2 (16 ounce) packages beef frankfurters
16 wooden skewers

Steps:

  • In a medium bowl, combine cornmeal, flour, salt, pepper, sugar and baking powder. Stir in eggs and milk.
  • Preheat oil in a deep saucepan over medium heat. Insert wooden skewers into frankfurters. Roll frankfurters in batter until well coated.
  • Fry 2 or 3 corn dogs at a time until lightly browned, about 3 minutes. Drain on paper towels.

Nutrition Facts : Calories 318.4 calories, Carbohydrate 19.2 g, Cholesterol 42.5 mg, Fat 22.9 g, Fiber 0.6 g, Protein 8.6 g, SaturatedFat 7.6 g, Sodium 776 mg, Sugar 5.9 g

CORN DOGS



Corn Dogs image

Provided by Alton Brown

Categories     main-dish

Time 40m

Yield 8 corn dogs

Number Of Ingredients 13

1 gallon peanut oil
1 cup yellow cornmeal
1 cup all-purpose flour
2 teaspoons kosher salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon cayenne pepper
2 tablespoons (approximately 1 large) jalapeno pepper, seeded and finely minced
1 (8.5-ounce) can cream-style corn
1/3 cup finely grated onion
1 1/2 cups buttermilk
4 tablespoons cornstarch, for dredging
8 beef hot dogs

Steps:

  • Special equipment: 8 sets chopsticks, not separated
  • Pour oil into a deep fryer or large heavy pot and heat to 375 degrees F. In a medium mixing bowl, combine the cornmeal, flour, salt, baking powder, baking soda, and cayenne pepper. In a separate bowl, combine the jalapeno, corn, onion, and buttermilk. Add the dry ingredients to the wet ingredients all at once, and stir only enough times to bring the batter together; there should be lumps. Set batter aside and allow to rest for 10 minutes.
  • Scatter the cornstarch into a dry pie pan. Roll each hot dog in the cornstarch and tap well to remove any excess.
  • Transfer enough batter to almost fill a large drinking glass. Refill the glass as needed. Place each hot dog on chopsticks, and quickly dip in and out of the batter. Immediately and carefully place each hot dog into the oil, and cook until coating is golden brown, about 4 to 5 minutes. With tongs, remove to cooling rack, and allow to drain for 3 to 5 minutes.

OVEN BAKED CORN DOGS



Oven Baked Corn Dogs image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 24m

Yield 4 servings

Number Of Ingredients 21

2 boxes corn muffin mix, 8 1/2 ounces each (recommended: Jiffy brand)
1 cup all-purpose flour
2 eggs
3/4 cup milk
1/2 stick butter, melted
1 tablespoon chili powder, eyeball it in your palm
2 teaspoons cumin, eyeball it
2 teaspoons cayenne pepper sauce (recommended: Tabasco or Frank's Red Hot
2 scallions, finely chopped
8 jumbo pork or beef franks
Sweet Relish Slaw Salad, recipe follows
1 bag reduced fat potato chips (recommended: Cape Cod brand or Terra brand Garlic and Onion flavor Yukon chips)
1 cup sweet pickle relish
1/4 cup cider vinegar, eyeball it
3 tablespoons vegetable oil, eyeball it
2 large cloves garlic, crushed
2 bay leaves, dried
3 whole cloves
1 pound shredded cabbage salad (slaw salad mix with carrots and red cabbage, available in produce department marked "Cole Slaw Mix" in 1 pound packages)
Salt and pepper
4 scallions, sliced

Steps:

  • Preheat oven to 425 degrees F.
  • In a shallow dish, combine muffin mix with flour, then stir in eggs, milk and melted butter. Season the mix with chili powder, cumin, cayenne and scallions. The batter will be a thick, sticky biscuit dough. Place a hot dog in the bowl of batter and swoosh it around to coat it. Remove coated dog to a nonstick cookie sheet and use your fingers to spread batter on any exposed dog spots. Don't coat it too thick, just shy of 1/2-inch should do the trick. If it's too thick it will just slide off the dog while it's baking, leaving the dog exposed. If that happens don't sweat it, they will still taste great. Repeat until all 8 are coated. Bake 12 to 15 minutes or until evenly deep brown all over.
  • Serve the oven baked corn dogs with your favorite hot dog condiments. Serve with Sweet Relish Slaw Salad and with some baked or reduced-fat chips alongside the dogs.
  • In the bottom of a medium, shallow bowl combine relish, vinegar, oil, garlic, bay and cloves. Let stand 5 minutes then fish out the garlic, bay and cloves. Add cabbage salad and toss, let stand 10 to 20 minutes in the refrigerator. Season salad with salt and pepper, toss in the scallions then serve.

DAD'S HOMEMADE CORN DOGS



Dad's Homemade Corn Dogs image

My son loves corn dogs, but I despise all the additives in store-bought. This recipe makes us both happy!

Provided by BetterCookingForSingleFathers

Categories     Main Dish Recipes     Sandwich Recipes     Hot Dogs and Corn Dogs Recipes

Time 45m

Yield 8

Number Of Ingredients 11

1 cup yellow cornmeal
1 cup all-purpose flour
¼ cup white sugar
4 teaspoons baking powder
¼ teaspoon salt
⅛ teaspoon ground black pepper
1 cup whole milk
1 large egg
16 large hot dogs
4 cups vegetable oil for frying
16 skewers

Steps:

  • Combine cornmeal, flour, white sugar, baking powder, salt, and pepper in a bowl; stir in milk and egg until batter is smooth. Refrigerate until batter is chilled.
  • Bring a large pot of water to a boil; cook hot dogs until heated through, about 7 minutes. Let hot dogs rest for 10 minutes and dry hot dogs on a paper towel.
  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Insert 1 skewer into each hot dog.
  • Pour batter into a large drinking glass. Dip hot dogs into the batter until well coated.
  • Fry 2 to 3 hot dogs at a time in the hot oil until lightly browned, about 3 minutes. Drain on paper towels.

Nutrition Facts : Calories 545 calories, Carbohydrate 35.5 g, Cholesterol 71.3 mg, Fat 38 g, Fiber 1.1 g, Protein 15 g, SaturatedFat 11.9 g, Sodium 1347 mg, Sugar 8 g

CORN DOGS



Corn Dogs image

Here's a good basic recipe for corn dogs. I'm looking forward to trying some of the suggestions from reviews as to adding dry mustard or other seasonings to the batter.

Provided by Marg CaymanDesigns

Categories     Lunch/Snacks

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 9

3/4 cup yellow cornmeal
3/4 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1 egg, beaten
2/3 cup milk
6 -8 small wooden sticks
6 -8 hot dogs
oil, for deep-fat frying

Steps:

  • Combine cornmeal, flour, baking powder, salt and egg; mix well.
  • Stir in milk to make a thick batter; place in a tall narrow glass. Let stand 4 minutes to thicken.
  • Meanwhile, heat oil to 375 degrees F.
  • Pat hot dogs dry. Dust with flour if desired. Insert sticks in hot dogs; dip into batter. Let excess drip off.
  • Fry until golden brown, about 5-6 minutes. (I've found it works best to fry them one at a time. Unless you have a fryer that is big enough to handle more without them touching.).
  • Drain on paper towel.

Nutrition Facts : Calories 290.2, Fat 15.8, SaturatedFat 6.2, Cholesterol 58.6, Sodium 701.2, Carbohydrate 27, Fiber 1.5, Sugar 1.7, Protein 9.8

ULTIMATE STADIUM CORN DOGS



Ultimate Stadium Corn Dogs image

Provided by Jeff Mauro, host of Sandwich King

Time 45m

Yield 6 corn dogs

Number Of Ingredients 9

1 to 2 quarts peanut or corn oil
One 8.5-ounce box corn muffin mix, preferably Jiffy
3 tablespoons milk, or more as needed
1 large egg
2 tablespoons juice from a jar of pickled jalapenos
Kosher salt
6 hot dogs
1/2 cup all-purpose flour
Your favorite mustard, for dipping

Steps:

  • Fill a large pot halfway with the oil. (You should have a least 4 inches of oil in the pot.) Bring the oil to 350 degrees F over medium to medium-high heat. Line a plate with a paper towel.
  • Meanwhile, in a large bowl, combine the corn muffin mix, milk, egg, pickled jalapeno juice and a pinch of salt and whisk until blended. If the batter is really thick, add a little more milk. (It should be the consistency of thick pancake batter.) Let rest for about 5 minutes.
  • Skewer each hot dog on a chopstick or skewer. Place the flour on a plate or sheet tray. Working in batches of three, dredge the hot dogs in the flour so they are completely coated, making sure to shake off any excess flour. Dip the hot dogs in the batter and turn to completely coat. Gently slide them into the oil and fry, rotating occasionally so they evenly brown, until golden brown all over, 4 to 6 minutes. Remove to the lined plate. Serve with mustard for dipping.

CORN COB PUPPIES (CORN DOGS)



Corn Cob Puppies (Corn Dogs) image

This is my own tried and true original corn dog recipe that I have tweaked and modified to my own personal taste. If you like fair dogs, you will love these! After cooking, place corn dog on a towel on a paper plate or wrap in a towel, top with mustard or ketchup, and enjoy!

Provided by Lewis Miller

Categories     Hot Dogs and Corn Dogs

Time 40m

Yield 8

Number Of Ingredients 12

8 bun-length hot dogs (such as Gwaltney® Bun Sized Jumbo Franks)
1 quart vegetable oil for frying
2 cups all-purpose flour
1 cup corn meal
1 cup buttermilk
2 large eggs
2 tablespoons white sugar
2 tablespoons bacon drippings
2 teaspoons salt
2 teaspoons baking powder
1 pinch garlic powder
8 sturdy bamboo skewers

Steps:

  • Place hot dogs into a large pot of simmering water and keep hot.
  • Heat vegetable oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  • Whisk flour, corn meal, buttermilk, eggs, sugar, bacon drippings, salt, baking powder, and garlic powder in a large bowl until moistened; beat batter until smooth, 2 to 3 minutes.
  • Remove a hot dog from the water and blot completely dry with paper towels; skewer the hot dog lengthwise with a bamboo skewer. Using the skewer end as a handle, roll the hot dog in the batter to thoroughly coat.
  • Roll the corn dog in the hot oil with the same continuous rolling motion, setting the batter; continue to roll the corn dog in the hot oil until deep golden brown, 2 to 3 minutes. Alternately, lay corn dog into hot oil after initial rolling to finish cooking the batter, about 1 minute per side. Drain corn dogs on paper towels to blot excess oil.

Nutrition Facts : Calories 487.9 calories, Carbohydrate 43.6 g, Cholesterol 92.7 mg, Fat 29.1 g, Fiber 1.5 g, Protein 13.1 g, SaturatedFat 7 g, Sodium 1434.8 mg, Sugar 5.1 g

CALIFORNIA CORN DOGS



California Corn Dogs image

My kids loved these-I used the pot method, not the deep fryer and they came out great! This recipe originated from Todd Wilbur, however I have adjusted the flour-I like a bit more corn meal flavor.

Provided by Diana Adcock

Categories     Lunch/Snacks

Time 15m

Yield 10 serving(s)

Number Of Ingredients 10

1 3/4 cups flour
3/4 cup yellow cornmeal
1/2 cup sugar
1 3/4 teaspoons salt
1 teaspoon baking soda
1 3/4 cups nonfat milk
2 egg yolks, beaten
10 turkey hot dogs
8 -10 cups vegetable oil
5 pairs of wooden chop sticks

Steps:

  • Preheat oil to 375 degrees (use a deep fryer OR deep pot).
  • Combine flour, corn meal, sugar, salt and baking soda in a large bowl.
  • Combine the milk and egg yolks and add to dry ingredients.
  • Mix on high until batter is smooth.
  • Pat dry the hot dogs and stick the thin end of a chopstick half way into the hot dog.
  • Repeat with the remaining 9.
  • When oil has reached 375 dip the dogs, one at a time into the batter, turning slowly to get a nice even coat.
  • Hold the hot dog up by the stick and let some batter drip off.
  • Quickly submerge the hot dog in the oil and spin it slowly so that the coating cooks evenly.
  • If using a pot cook 3 or 4 dogs at a time, turning with forks to evenly brown-around 5 minutes.
  • If using a deep fryer use the lid to weigh down the dogs.
  • Drain on paper towels or a rack.
  • Repeat with remaining dogs.

Nutrition Facts : Calories 1718, Fat 175.8, SaturatedFat 23, Cholesterol 38.6, Sodium 560.2, Carbohydrate 35.9, Fiber 1.3, Sugar 12.3, Protein 5

DELICIOUS CORN DOGS



Delicious Corn Dogs image

I use "Schneider's Juicy Jumbo" hot dogs for these, as they are quite large and hold well under the corn meal coating, I am not certain if they sell this brand in the states, if not just make certain that the hot dogs are a larger size. These are really good!

Provided by Kittencalrecipezazz

Categories     Lunch/Snacks

Time 17m

Yield 10 serving(s)

Number Of Ingredients 13

1/2 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
1 tablespoon sugar
1 cup evaporated milk
1 large egg, beaten
1/4 teaspoon paprika
1/2 teaspoon mustard powder
1 pinch white pepper
10 large hot dogs
wooden skewer
oil (for frying, not olive oil)

Steps:

  • Mix the first 10 ingredients in a bowl (if the batter is extremely thick then add in a litle more milk use just enough to hold the batter onto the hotdog do not add in too much milk or the batter will not hold on).
  • Transfer the mixture to a shallow dish (I find that an 11 x 7-inch baking pan works well for this).
  • Push the wooden skewers into the hot dogs.
  • Roll/coat the hot dogs well with the cornmeal mixture.
  • Heat oil to 375 degrees F.
  • Deep-fry the corn dogs for about 2 minutes until golden brown (do not over fry as the corn dogs will have a burnt taste, 2 minutes should be enough time).
  • Drain on paper towels.

CORN COB PUPPIES (CORN DOGS)



Corn Cob Puppies (Corn Dogs) image

This is my own tried and true original corn dog recipe that I have tweaked and modified to my own personal taste. If you like fair dogs, you will love these! After cooking, place corn dog on a towel on a paper plate or wrap in a towel, top with mustard or ketchup, and enjoy!

Provided by Lewis Miller

Categories     Hot Dogs and Corn Dogs

Time 40m

Yield 8

Number Of Ingredients 12

8 bun-length hot dogs (such as Gwaltney® Bun Sized Jumbo Franks)
1 quart vegetable oil for frying
2 cups all-purpose flour
1 cup corn meal
1 cup buttermilk
2 large eggs
2 tablespoons white sugar
2 tablespoons bacon drippings
2 teaspoons salt
2 teaspoons baking powder
1 pinch garlic powder
8 sturdy bamboo skewers

Steps:

  • Place hot dogs into a large pot of simmering water and keep hot.
  • Heat vegetable oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  • Whisk flour, corn meal, buttermilk, eggs, sugar, bacon drippings, salt, baking powder, and garlic powder in a large bowl until moistened; beat batter until smooth, 2 to 3 minutes.
  • Remove a hot dog from the water and blot completely dry with paper towels; skewer the hot dog lengthwise with a bamboo skewer. Using the skewer end as a handle, roll the hot dog in the batter to thoroughly coat.
  • Roll the corn dog in the hot oil with the same continuous rolling motion, setting the batter; continue to roll the corn dog in the hot oil until deep golden brown, 2 to 3 minutes. Alternately, lay corn dog into hot oil after initial rolling to finish cooking the batter, about 1 minute per side. Drain corn dogs on paper towels to blot excess oil.

Nutrition Facts : Calories 487.9 calories, Carbohydrate 43.6 g, Cholesterol 92.7 mg, Fat 29.1 g, Fiber 1.5 g, Protein 13.1 g, SaturatedFat 7 g, Sodium 1434.8 mg, Sugar 5.1 g

KOREAN CORN DOGS RECIPE BY TASTY



Korean Corn Dogs Recipe by Tasty image

These cheesy, beefy, sweet, and savory corn dogs probably have you drooling already. Beef hot dogs and mozzarella sticks are dredged in a slightly sweet batter, coated in crunchy toppings, deep-fried to perfection, then drizzled with ketchup and mustard.

Provided by Tikeyah Whittle

Categories     Lunch

Time 30m

Yield 12 servings

Number Of Ingredients 17

canola oil, for frying
kosher salt, for boiling
1 ½ lb russet potato, peeled and cut into 1/4 in (6mm)
2 tablespoons all purpose flour
2 cups all purpose flour
3 tablespoons granulated sugar
1 tablespoon baking powder
½ teaspoon kosher salt
1 cup whole milk, plus 3 tablespoons
1 large egg, beaten
6 all-beef hot dogs, halved crosswise
2 shredded low moisture mozzarella cheeses, 8 ounce (225 g) blocks
2 cups panko breadcrumbs
2 cups korean rice puffs
¼ cup granulated sugar, for sprinkling
yellow mustard
12 wooden skewers

Steps:

  • Fill a large stock pot fitted with a deep-fry thermometer with canola oil. Heat the oil over medium-high heat until the temperature reaches 350°F (180°C). Reduce the heat to medium to maintain the temperature. Set a wire rack over a baking sheet and place it nearby.
  • Prepare the potatoes: Bring a large pot of salted water to a boil. Add the potatoes and blanch for 2 minutes, then drain and transfer to a medium bowl. Let cool to room temperature, 15-20 minutes. Once cooled, sprinkle the flour over the potatoes and toss until well coated, shaking off and discarding any excess.
  • Make the batter: In a medium bowl, whisk together the flour, sugar, baking powder, and salt. In a 2-cup liquid measuring cup, whisk together 1 cup of milk and the egg until well combined. Pour the wet ingredients into the dry ingredients and whisk until combined. The batter should be fairly thick; if it is too thick to whisk, add more milk, 1 tablespoon at a time. Transfer the batter to a pint glass or another tall, narrow container. Refrigerate until ready to use.
  • Thread each hot dog half onto the pointy end of a skewer, cut-side up, pushing down to about 2 inches below the tip. Thread the mozzarella rectangles onto the skewers above the hot dogs so they are flush with the cut ends of the hot dogs and the tips of the skewers.
  • Add the panko, floured potatoes, and rice puffs to individual plates or small trays.
  • Working one at a time, dip a cheese and hot dog skewer into the cup with the batter, coating completely. Gently shake off any excess batter.
  • For the original dogs: Roll a battered dog in the panko bread crumbs until well coated, using your fingers to pack on the bread crumbs as needed.
  • For the potato dogs: Roll a battered dog in the floured potatoes, using your hands to pack on the potatoes to ensure they stick. Immediately roll the potato-coated dog in the panko bread crumbs until completely coated.
  • For the crispy rice dogs: Roll a battered dog in rice puffs until completely coated, using your fingers to pack on the puffs as needed.
  • Place the coated dogs in the hot oil, 2-3 at a time, and fry for 2-3 minutes, until golden brown and crispy, using tongs to turn as needed. Transfer to the wire rack and sprinkle all over with sugar (use tongs when turning; the sticks will be very hot). Repeat with the remaining corn dogs to make 4 of each kind.
  • To serve, drizzle ketchup and mustard over the corn dogs.
  • Enjoy!

Nutrition Facts : Calories 637 calories, Carbohydrate 66 grams, Fat 28 grams, Fiber 1 gram, Protein 29 grams, Sugar 11 grams

CORN DOGS



Corn Dogs image

Prepare corn dogs at home just like you'd get at the fair. Both kids and grown-ups will love this hearty corn dog batter. —Ruby Williams, Bogalusa, Louisiana

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 10 servings.

Number Of Ingredients 7

3/4 cup yellow cornmeal
3/4 cup self-rising flour
1 large egg, lightly beaten
2/3 cup 2% milk
10 pop sticks
10 hot dogs
Oil for deep-fat frying

Steps:

  • In a large bowl, combine cornmeal, flour and egg. Stir in milk to make a thick batter; let stand 4 minutes. Insert sticks into hot dogs; dip into batter. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry corn dogs, a few at a time, until golden brown, 6-8 minutes, turning occasionally. Drain on paper towels.

Nutrition Facts : Calories 316 calories, Fat 23g fat (7g saturated fat), Cholesterol 45mg cholesterol, Sodium 588mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 8g protein.

EASY FUN-SIZE CORN DOGS



Easy Fun-Size Corn Dogs image

Not only are these corn dogs easy and fun, but because we're doing them in the oven and not deep frying them, they are way, way less messy to make. Above and beyond all of that, I thought the timing was perfect for these, since pretty much every carnival and fair got canceled this year. Serve with mustard and ketchup.

Provided by Chef John

Categories     Appetizers and Snacks     Meat and Poultry

Time 50m

Yield 24

Number Of Ingredients 12

4 frankfurter, (5 in long x 7/8 in dia, 8 per pound)s hot dogs
1 large egg, beaten
4 tablespoons vegetable oil, divided
2 tablespoons white sugar
1 cup milk
1 teaspoon white vinegar
1 cup cornmeal
1 cup all-purpose flour
1 ¾ teaspoons baking powder
¼ teaspoon baking soda
¾ teaspoon kosher salt
1 pinch cayenne pepper

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C).
  • Cut each hot dog into 6 pieces.
  • Pour egg, 2 tablespoons vegetable oil, sugar, and milk into a mixing bowl; whisk until combined. Add white vinegar, cornmeal, flour, baking powder, baking soda, kosher salt, and cayenne. Whisk briskly until ingredients are combined and batter is relatively thin and overmixed. Set batter aside for 10 minutes before using.
  • Meanwhile, brush two 12-cup mini muffin tins with 2 tablespoons vegetable oil. Fill the prepared muffin cups to about 1/8 inch from the top. Gently push a piece of hot dog into the center of each one.
  • Bake in the preheated oven until nicely browned, about 18 minutes. Let cool for at least 5 minutes before removing from the pan.

Nutrition Facts : Calories 103.9 calories, Carbohydrate 10.5 g, Cholesterol 13.6 mg, Fat 5.6 g, Fiber 0.4 g, Protein 2.6 g, SaturatedFat 1.7 g, Sodium 224.6 mg, Sugar 2 g

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