Corn Dogs from the Linwood Grill


1/2 C. yellow corn meal, finely ground
1/2 C. all-purpose flour
1 T. sugar
1 t. dry mustard (optional)
1 t. baking powder
Pinch salt
1/2 C. milk
1 whole egg, lightly beaten
1 T. melted butter
6 skewers (8 inches each) or popsicle sticks
6 hot dogs
Vegetable oil, for deep frying

Mix the corn meal, flour, sugar, dry mustard, baking powder and salt together in a mixing bowl.
Add the milk, beaten egg and melted butter. Mix until smooth.

Using the skewers or popsicle sticks, skewer the hot dogs vertically almost all the way through.

Dip each dog in the batter, coating evenly. Be sure not to coat the sticks. (This works best if you pour the mixture into a tall glass).

Deep-fry in vegetable oil at 375F degrees for about 2 minutes until golden brown.

Drain on paper towels, let cool for 1 minute and eat!

Makes 6 corn dogs.

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