Puer's Corndogs

Ingredients

• 5/8 cup yellow cornmeal
• 5/8 cup all purpose flour
• 1 teaspoons sea salt
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon ground cayenne
• 1 teaspoon dried minced onion
• ¼ teaspoon dried cilantro


• 1 teaspoon worchestershire sauce
• 1 (8.5 oz) can cream-style corn
• 1 cup buttermilk
• 4 tablespoons cornstarch, for dredging
• 5-10 beef franks

Equipment

• 5-10 wooden skewers
• 1 Deep fat fryer at 375 °F
• 1 Medium mixing bowl (4 cups at least)
• 1 Small mixing bowl (2 cups)
• 1 Tall glass
• 1 paper plate
• 1 cooling rack

Instructions

Combine the cornmeal, flour, salt, baking powder, baking soda, cayenne, onion, and cilantro together in the small bowl. In the medium bowl, combine the corn, buttermilk, and worchestershire sauce. Add the dry ingredients to the wet ingredients all at once, and stir only enough to bring the batter together, leaving some lumps. Don't be concerned if it seems a bit thin. Set aside and allow to rest 10 minutes.

Dump the remaining cornstarch into the plate. Skewer each hotdog lengthwise and roll it in the cornstarch, tapping to remove the excess. Then fill the glass with some batter, stick a hotdog into it, and then remove it and place immediately into the deep fryer. Cook for 4-5 minutes, which should leave the outside looking golden brown. Remove with tongs and place on the rack to cool for at least 5 minutes.

Notes

When I tried this I found it ended up making far more than 5 hotdogs. I made 10 and had plenty left over. It may depend on the consistency of the batter. Mine was slightly to thick at the start, and that led to the batter sliding off the hotdog. Once I thinned it out a bit, the coating was less heavy and more even.

Also, thanks to Alton Brown for help with the recipe. ;)