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


• mustard and/or ketchup (for dipping)

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, saucepan or deep skillet to 375° F.

Completely dry weenies with paper towels, then slice weenies into roughly 3/4-inch-long pieces. Pierce one weenie slice at a time with a fork and dip into cornmeal batter turning to thoroughly coat. Use another fork to push weenie off of first fork into hot oil. Fry until brown, carefully turning occasionally to ensure browning on entire surface (about 2 1/2 to 3 1/2 minutes). Briefly drain on paper towels. Serve with or without toothpicks and sides of mustard and/or ketchup.