It's really hard to beat a classic corn dog. This state fair favorite didn't rise to the top of everyone's wish list by accident! First, any food you can eat on a stick automatically tastes better Second, it takes all the goodness of a salty hot dog and deep fries it in a soft, pillowy coating. Sounds just about perfect.
Jiffy corn muffin mix works well for the coating. A lot of recipes exist that use a ton of extra ingredients, but Jiffy has pretty much perfected its cornbread. If the sweet, soft batter makes amazing cornbread, it's definitely going to make an amazing coating for corn dogs, too.
Corn dogs
about 12
10 minutes
15 minutes
25 minutes
1 pound hot dogs
Wooden skewers
1 package Jiffy corn muffin mix
1/2 cup flour
1 large egg, beaten
1 cup milk
1 teaspoon salt
Canola oil
Place a wooden skewer longways through the middle of each hot dog and set aside.
In a large bowl, combine the corn muffin mix, flour, egg, milk and salt. Whisk until there are no more lumps in the mixture.
In a large Dutch oven, heat the canola oil over medium-high heat until it reaches 350 degrees F.
Dip the skewered hot dogs into the batter one at a time. (Pour the batter into a tall glass to make this task easier.)
Carefully place the coated hot dogs into the fryer and cook for 3 to 5 minutes, until the coating is golden brown.
Remove the corn dogs to a paper towel-lined plate to drain while the remaining corn dogs cook.
Serve with your favorite dipping sauce.