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Hand Dipped Corn Dogs

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3/4 Cup Yellow Cornmeal
3/4 Cup Flour
1 Tbsp Sugar
1/4 Tsp Salt
1 1/2 Tsp Baking Powder
1 Egg, beaten
2 Tbsp Honey
3/4 Cup + 2 Tbsp Buttermilk
2 Tbsp Vegetable Oil
10 Hot Dogs
10 Wooden Skewers
Canola Oil, for frying
Ketchup and Mustard, for serving


  1. Add the canola oil to a dutch oven or deep fryer and heat to 350 degrees F.
  2. In a large mixing bowl, add the cornmeal, flour, sugar, salt, and baking powder. Whisk together.
  3. In a separate mixing bowl, add the egg, honey, buttermilk, and vegetable oil. Whisk to combine.
  4. Pour the wet ingredients into the dry ingredients and stir to combine.
  5. Pat dry the hot dogs. Insert a skewer into each hot dog.
  6. Pour the batter into a tall drinking glass - something tall enough to fit the entire hot dog when dipping.
  7. Dip a hot dog into the batter, making sure it is fully coated. Then, place into the hot oil. Deep fry for 2-3 minutes or until golden brown with a crispy crust. Remove to a paper towel lined plate and deep fry the next batch. Repeat until all hot dogs have been deep fried.
  8. Serve warm with ketchup and mustard.
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