Recipe: Homemade Corndogs

So maybe the Western Idaho Fair isn’t your scene. But you’re still craving the greasy goodness of a corndog.

That’s why I’m dedicating today’s recipe to that lovely, golden brown staple of the fair.

Homemade Corndogs

6 cups cornmeal

3 cups plain flour

2 1/2 teaspoons soda

1 1/2 teaspoons salt

2 tablespoons sugar

3 cups buttermilk

2 1/2 cups water

2 eggs

Hot dogs

Hot oil

In large mixing bowl, mix all dry ingredients. Add buttermilk and water. Beat in eggs and mix well. If batter gets stiff, add small amount of water. Roll prepared weiner in batter and fry in deep hot oil until browned.

To prepare corndog, use wieners right out of the package; insert stick and coat wiener by rolling it in the batter. Hold on to stick. Leftover batter may be kept a few days in the refrigerator. Can be made into cornbread by adding a little more liquid.

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