Corn Dog in a Cup Revival

Out of the Box Food^SM Shaken (not stirred) Corn Dogs

This is a great recipe to get the kids or Pastors involved in.  Making the batter in a quart jar provides for both easy coating of the hot dogs and a fun opportunity for younger chefs to shake up the ingredients.  So crank up the summer tunes and turn lunch into a fun activity!

SERVES: 8 corn dogs

TIME: Prep- 6 min
Cook – 3 to 5 minutes per batch

SUPPLIES: large pot (preferably wide and deep), fry thermometer, quart jar w/ lid, wood skewers

INGREDIENTS:

• 1 1/4 C corn meal (*see below)
• 3/4 C whole wheat pastry flour, plus 1/2 C for dredging
• 1 1/2 tsp aluminum-free baking powder  (**see below)
• 1/2 tsp sea salt
• 2 tbsp honey
• 2 eggs
• 3/4 C whole milk
• 8 uncured turkey hot dogs (***see below)
• 8 wood skewers
• Canola Vegetable oil or grapeseed oil for frying (approximately 2 quarts) ****

* All corn meal products are not created equal.  Check ingredient list on packaging to find products which contain ONLY whole grain corn.  For more information see Perfect Pantry Staples.
**Click here to read a great blog entry by David Lebovitz on aluminum-free baking powder.
***All hot dog products are not created equal.  Check ingredient list on packaging to find products WITHOUT nitrates, nitrites or corn syrup.  Look for “uncured” hot dogs which normally do not have either nitrates or nitrites.

DIRECTIONS:

Step 1:

• Preheat 1-2″ oil in large pot to 375 degrees.
• Skewer hot dogs.

Step 2:

• Place cornmeal, flour, baking powder and salt into the quart jar.  Secure lid and shake until ingredients are combined.
• Add eggs, milk and honey.  Shake again until mixed thoroughly.  Open jar and give batter a few stirs with a spoon to make sure all ingredients are incorporated.

Step 3:

• Pour reserved 1/2 C flour onto plate and roll skewered hot dogs in flour to coat.
• Dip hot dogs into jar several times to coat with batter making sure all parts of floured hot dog are coated.  Let excess batter drip off.
• Place corn dog in 375 degree oil and cook until golden brown.
• Remove to paper towel lined plate.

Total Time: 9 to 11 minutes
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To Freeze:

• Let corn dogs come to room temperature, then place in plastic freezer bag and freeze.
• Corn dogs can remain in freezer for up to 3 months.

To Reheat:

• Preheat oven or toaster oven to 350 degrees.
• Bake corn dogs for 10-15 minutes, turning occasionally.