Ingredients

• 1 cup flour
• 2 tablespoons sugar
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 2/3 cup cornmeal
• 2 tablespoons butter
• 1 egg, lightly beaten
• 3/4 cup milk, plus more for thinning as necessary
• 1 lb. weenies (beef, turkey or chicken)
• oil for deep frying


• ketchup and/or mustard (for garnish)

Directions

Note: See recipe description for helpful hints and details.

In a medium mixing bowl, sift together flour, sugar, baking powder and salt. Stir in cornmeal. Cut in butter using a pastry blender or 2 knives until mixture resembles coarse meal. Mix egg and milk together in a small bowl, then stir into cornmeal mixture until blended. (Alternatively, ingredients can be blended in a food processor or with an electric mixer.) Add enough additional milk to thin batter, 1 tablespoon at a time (up to about 4 tablespoons) until you reach desired coating consistency. (Thicker batter will produce more crispy lumps and bumps, while a thinner batter will produce a smoother corn dog.)

Heat oil in a deep fat fryer, deep skillet or saucepan to 375° F.

Thoroughly dry weenies with paper towels, then insert a wooden skewer into the ends of each weenie, leaving enough of the skewer exposed to easily hold. (Note: Skewers may be inserted into weenies after frying if this is the only way weenies will fit into fryer, skillet or saucepan.) Coat evenly with batter. Fry in oil until brown, carefully turning to ensure browning on entire surface (about 2 1/2 to 3 1/2 minutes). Briefly drain on paper towels. Serve with ketchup and mustard.