National Corndog Day - Comments for "Basic Corndog Recipe"

Corndog recipe

This was the first time I had tried this recipe and it was great. I did double the milk to thin the batter. I will make these again soon. thanks for sharing it.

delicious! I loved id.

Yum, not bad, not bad at

Yum, not bad, not bad at all.

Corn Dog Muffins = Genius.

Additional Recipes

Here are a few more I have found that the family enjoys...

Twice Baked Corn Dogs
•6 corn dogs
•1/2 cup leftover mashed potatoes
•1/4 cup shredded Cheddar cheese

1.Preheat the oven to 400 degrees F (200 degrees C). Bake the corn dogs according to package directions.
2.When corn dogs are cool enough to handle, remove the sticks, and split in half lengthwise. Remove the hot dog part, leaving the cornbread shell intact. Chop the hot dogs into small pieces, and place in a medium bowl. Mix in the mashed potatoes. Fill each corn shell with an equal amount of the potato mixture. Sprinkle cheese over the top.
3.Return to the oven, and bake until cheese is melted, about 5 minutes.

Corn Dog Muffins
•2 (8.5 ounce) packages cornbread mix
•2 tablespoons brown sugar
•2 eggs
•1 1/2 cups milk
•1 cup grated Cheddar cheese
•9 hot dogs, cut in half

1.Preheat oven to 400 degrees F (200 degrees C). Lightly grease muffin tins or line with papers.
2.Stir together the cornbread mix and the brown sugar in a large bowl. Whisk the eggs and milk in a small bowl until smooth. Fold the eggs and cheese into the dry mixture until moistened. Spoon mixture into muffin tins until 2/3 full. Add 1 hot dog half to each muffin.
3.Bake in a preheated oven 14 to 18 minutes, or until golden brown.
***I sometimes sprinkle cheddar cheese on top about 10 minutes into baking.

WOW!!

This was delicious!! My picky kids even liked it! I have found a weiner winner!!!

Corndog Salad

CORNDOG SALAD
by John Baumhauer

A healthy way to enjoy corndogs.

Ingredients
12 basic Corndogs, heated and cut into 1 inch pieces
* 2 pkgs Mixed Salad Greens

Honey-Mustard sauce
* 1/4 cup honey
1/4 cup brown prepared mustard

* Chunks of cheddar cheese or Velveeta
* Raspberry Vinaigrette salad dressing

* = optional

Mix the honey and brown mustard, set aside.
Place washed salad greens in a large bowl.
Put heated, chopped corndogs on top of salad. Drizzle Honey-Mustard sauce and/or Raspberry vinaigrette and/or cheese over top. Serve immediately. (use sticks as garnish)

Serves six (3 if they eat a lot of corndogs)

Enjoy!

If you're making your own,

If you're making your own, dry the dogs off with a towel before dipping in the batter. Makes the batter stick a lot better.

PBR Batter Corn Dogs

Dry Ingredients
1 cup all-purpose flour
2/3 cup yellow cornmeal
2 tablespoons dry, unhopped malt extract
1 1/2 teaspoons baking powder

Liquid Ingredients
1/2 cup buttermilk
1/4 cup pabst blue ribbon beer
1 large egg

And The Rest
8-pack of hot dogs
Wooden skewers
2 cups of more of cooking oil (Method
Mix the dry ingredients together in a mixing bowl. In a seperate dish, beat together the egg, beer, and buttermilk until frothy. Add egg mixture to dry ingredients and blend until batter thickens. Wait 5 more minutes for the batter to set up, if necessary.

Skewer hot dogs. Heat oil to 350F. Pour batter mix into a tall glass. Dunk one dog at a time into batter mix, swirl, lift and let excess batter drip off back into the glass. Lay the battered dogs (just a few at a time) down into the oil and turn until they are golden brown. Remove and drain on paper towels.

looks good

Thanks for the recipe!

Yummy!

I am Launchpad's wife and we really enjoyed this recipe. It was even a winner with our 2 year old and that's saying something! He kept saying, "this is yummy mommy!" 2 thumbs way up!

Best recipe ever!

Corndog CasseroleEveryone must try this!! The PBR was a perfect compliment!!!

We are having this for dinner tonight!

We are in the process of making this right now. It looks great! I will let you all know in a few how it turned out!!

Corn Dog Casserole

Now you can "fancy up" your corndogs for those picky relatives who don't eat off a stick.

2 cups celery, thinly sliced
2 tablespoons butter or margarine
1 1/2 cups green onions, sliced
1 1/2 lbs hot dogs
2 eggs
1 1/2 cups milk
2 teaspoons rubbed sage
1/4 teaspoon pepper
17 ounces cornbread-muffin mix
8 ounces sharp cheddar cheese, shredded
Directions
1In skillet, saute celery in butter for 5 min.
2Add onions; saute 5 min.
3Place in a large bowl; set aside. Cut hot dogs lengthwise into 1/4s, then cut into 1/3s.
4In the same skillet, saute hot dogs for 5 min. or until lightly browned; add to vegetables. set aside 1 cup.
5In a large bowl, combine eggs, milk, sage and pepper.
6Add the remaining hot dog mixture. Stir in corn bread mixes.
7Add 1 1/2 cup cheese. Spread into a shallow 3 quart baking dish.
8Top with reserved hot dog mixture and remaining cheese. Bake, uncovered, at 400 degrees for 30 min. or until golden brown.
9NOTES : I just use my own corn bread recipe.

!!! AMAZING !!!

You gotta try this... we LOVED this recipe... Thanks so much!!!

Loved it!!!

We tried this recipe this last weekend, and my kids were thrilled with it!!! Thanks!! We will definitely use this recipe again!!

I am totally going to have

I am totally going to have to make SOME of my own for the party. I never knew this was so easy! YAY!

I like the basic recipe better

This recipe worked out much better for me.The batter stayed on better and it tasted more like that good old fashioned fair style corndog.I will be making these up more often as my kids loved them...Thanks NCD for prompting me to try this out...