Corn Dogs

This Corn Dog was invented for the Texas State Fair in 1942 and became an immediate favorite at state fairs, amusement parks, and pretty much anywhere people wanted their food served breaded, fried and on a stick. Fun to make with the kido.

1 gallon peanut oil
1 cup yellow cornmeal
1 cup all purpose flour
2 teaspoons kosher salt
1/4 teaspoon baking soda
1/2 teaspoon cayenne pepper
1 teaspoon  baking powder
1 large jalepeno pepper, seeded and finely minced (about 2 tablespoons)
1 8.5 ounce can cream style corn
1/3 cup grated onion
1 1/2 cups buttermilk
4 tablespoons cornstarch, for dredging
8 beef hot dogs

1. Pour oil into a deep-fryer or large heavy pot and heat to 375F.
2. In a medium mixing bowl, combine the cornmeal, flour, salt, baking powder, baking soda and cayenne pepper.  In a seperate bowl, combine the jalapeno, corn, onion and buttermilk.  Add the dry indredients to the wet ingredients all at once and stir only enough times to bring the batter together; there should be lumps.  Set batter aside and allow to rest for 10 minutes.
3. Scatter the cornstarch in a dry pie pan. Roll each hot dog in the cornstarch and tap well to remove any excess.
4. Transfer enough batter to almost fill a large drinking glass.  Refill the glass as needed. Skewer each hot dog on a pair of chopsticks and quickly dip in and out of the batter in the drinking glass.
Immediately and carefully place each hot dog into the oil and cook until coating is golden brown, about 4 to 5 minutes.  With tongs, remove to cooling rack and allow to drain for 3 to 5 minutes.

Kitchen tip: Use as little cornstarch as possible, but coat each dog thinly to help the breading stay where you want it.

Kitchen tip: Don't cook more than a few dogs at once; crowding the pan lowers the temperature of the oil, which makes for greasy dogs.