The amount of excitement that surrounded this corndog day was crazy! It’s all I could think of for days. I finally get to make my own corndogs and it doesn’t involve deep frying! Deep frying frightens me. I know, I know, I’ve deep fried food before but there’s a stick involved and stuff. *eye roll* Excuses.
On a windy Saturday, H1 had a few folks over to gather for her cousin’s arrival from out of town for the weekend. As always, she had a great spread set up, including shooters. Seriously, I don’t know a human being on the planet that loves shooters as much as H1. Jello shooters to start, and once those were done, Malibu with a blueberry in it. No wonder the end of the night was a blur. Thankfully, I made my corndogs prior to partaking in shots.
Corndog Batter
1 c yellow cornmeal
½ c whole wheat flour
½ c all purpose flour
2 tsp kosher salt
1 tsp baking powder
¼ tsp baking soda
½ tsp cayenne pepper
1 jalapeno, finely minced and seeded
1 c buttermilk
2 eggs, beaten
8 dogs
In a medium sized mixing bowl, combine the cornmeal, flour, salt, baking powder, baking soda and cayenne pepper. In a separate bowl, combine the eggs, jalapeno and buttermilk.
Add the wet ingredients to the dry ingredients all at once, stir only enough times to bring batter together. Set aside and let rest for at least 10 minutes. Mine was made in the afternoon and then sat for about 6 hours in the fridge. Brought up to room temperature prior to cooking.
My batter wasn’t your classic carnie-style corndog batter. It was more like my cornbread dough/mixture. I basically took the base of my cornbread recipe and added elements of a classic corndog runny batter. I think it needs to be re-worked though. The outside was a little to bready and I really need to work on the batter to dog ratio. It still worked and was really tasty though.
Not only did we make meat corndogs and veggie corndogs, I had the most brilliant idea ever to batter pickles. Pickledog? I drained the pickles and patted them down the night before to ensure the result wasn’t too wet and soggy. That was sheer brilliance on my part, not going to lie.
Here’s how it went down…spray the cooking surface with cooking spray or brush with oil. Fill cooking compartment (?) with batter to about ¾ fullness.
Insert dog or pickle or intended stuff to be coated. Top with more batter.
Close top and cook for 10 minutes. Ta-dah!
All in all, the “Carnival Corn Dog’r Maker” was a success. I look forward to fucking around with batter mixture to not make it so bready and more coaty. Also really looking forward to finding new things to batter. Suggestions? Ideas? Submissions being accepted.
One idea that I’m really excited about trying is a chicken strip, a drizzle of maple syrup and then waffle batter. You know, to mimic the fried chicken and waffle idea? Oh my gawd, I sometimes wonder how I’m not 300 lbs.














