Campfire Corn Dogs
Are you planning any family camping trips this summer? Our friend Chef Kieron Hales of Cornman Farms shared this easy, delicious, and unique camping recipe with us that you can make over the fire.
Prep Time5 minutes
Cook Time15 minutes
Cook it With Our
- pack of hot dogs of your choice
- Cornman Farms dry pancake mix
- 1¼ cup (plus 1 cup) all-purpose flour
- 2 tablespoons sugar
- 2 tablespoons malted milk powder, optionalâ¨
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup milk
- 2 large eggs
- ½ stick unsalted butter
- 4 tablespoons cornmeal
- ½ teaspoon onion powder, optional
- ½ teaspoon garlic powder, optional
- 1½ quarts of peanut or grapeseed oil (or bacon fat if you want to really up your game!)
- Whisk together milk and eggs. (We recommend using a wide mouth quart ball jar. Gradually add dry mix. Keep whisking until batter comes together.
- Add cornmeal, and if you want a little extra flavor, onion and garlic powder. Be sure not to over mix.
- Melt butter in a sauté pan, then pour slowly into the batter and stir gently to incorporate.
- Fill a loaf pan with frying oil, leaving 2 inches of space at the top. Heat frying oil to approximately 350 degrees F.
- In another wide mouth ball jar or mixing bowl, add the additional 1 cup of flour.
- Cut your hot dogs in half and skewer on the cut side, pushing ¾ of the way in. Coat skewered hot dog in flour. Coat fully. Shake off excess flour and dip in the batter until fully covered. Pull up slowly and allow it to drip for 5 seconds to remove excess batter.
- Dip halfway into the hot oil and count to 5 seconds. Then gently lower the rest of the corn dog into the oil. Fry for 2 minutes per side.
- Remove from oil with tongs and place on a paper towel to cool.
- Serve with condiments of your choice!