E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Campfire Corn Dogs Chef Kieron Hales | September 1, 2020 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. Level Beginner Prep Time 5 minutes Cook Time 15 minutes Serves 6-8 Cook it With Our Cast Iron Loaf Pan Ingredients 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, optional 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!) Directions 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! Contributed By: Chef Kieron Hales Kieron Hales is Founding Partner and Executive Chef at Zingerman's Cornman farms. We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Grilled Lamb Chops With Garlic and Rosemary View recipe Chicken Bacon Ranch Pizza View recipe Winter Squash and Apple Ratatouille View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Campfire Corn Dogs Chef Kieron Hales | September 1, 2020 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. Level Beginner Prep Time 5 minutes Cook Time 15 minutes Serves 6-8 Cook it With Our Cast Iron Loaf Pan Ingredients 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, optional 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!) Directions 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! Contributed By: Chef Kieron Hales Kieron Hales is Founding Partner and Executive Chef at Zingerman's Cornman farms. We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Grilled Lamb Chops With Garlic and Rosemary View recipe Chicken Bacon Ranch Pizza View recipe Winter Squash and Apple Ratatouille View recipe
