Kind of corny!

Love is...sharing your corny dog with your sister!
 

Today was Picture Day at Chapel School and Amity's class made corny dogs in Cooking.  I got to taste a bite they had reserved for the moms and they were DELICIOUS!  I can't wait for my annual Fletcher's Corny Dog at the State Fair.  Vivien loves Cooking Days too because she always wants a bite of Amity's concoctions.  At first, Amity didn't want to share but then she was very generous in taking turns with her sister.  Seriously yummy!  We might have to try this recipe at home!


Chapel School Corn Dog Recipe

• 1 quart oil for deep frying
• 1 cup all-purpose flour
• 2/3 cup yellow cornmeal
• 1/4 cup white sugar
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 2 tablespoons veggie oil
• 1 egg, beaten
• 1 1/4 cups buttermilk
• 1/2 teaspoon baking soda
• 2 pounds hot dogs (that’s lots of dogs so make as many or as few as you like)
• wooden sticks (go to Starbucks and pick up some stirring sticks)

Directions

1.     Heat oil in a deep fryer to 365 degrees F (185 degrees C).

2.     In a large bowl, stir together the flour, cornmeal, sugar, baking powder and salt. Stir. Add to the mixture oil, egg, buttermilk, and baking soda. Mix until everything is smooth and well blended.

3.     Insert hot dogs in wooden sticks.  Pat the hot dogs in flour so that the batter will stick.  Shake off excess flour.  Dip the hot dogs in the batter generously and place into hot oil. Deep fry a few at a time in the hot oil until they are as brown as you like them. Rotate for even browning.  (Note: make sure the oil is not too hot or the dog will brown too fast and not cook the batter on the inside) Drain on paper towels.