Corn Dogs

When I was a kid, both my Mom and my Aunt Veta, made homemade Corn dogs.  In the past, I have asked both of them for the recipe that they used, but neither one could remember how they prepared the corn dogs other than my Mom told me that she fried them and Aunt Veta told me that she baked hers.  Both recipes were very tasty.  Corn dogs were made at home.
Then something happened. Someone had the bright idea to sell corn dogs, prepared, from the freezer section.  Those were pretty good, until the batter was sweetened.  Let me just say that I am not a fan of sweet corn bread, except for one particular recipe, which is never prepared.  And then to take sweet corn bread and cook it with wieners, well, my mom always said, " If you can't say something nice, ...".
So this is my recipe for homemade and delicious Corn Dogs.  I used Eckermann's Smoked Sausages with Garlic.  This package size is 14 ounces and contains 6 individual sausages.  The batter for this recipe is very light and the left overs make great fried corn bread.

Oil or Shortening for Frying
2  14-ounce packages of Eckermann's Smoked Sausages with Garlic
2 cups of Corn Meal
1 cup of Flour plus additional for dredging
1 teaspoon of Baking Powder
1/2 teaspoon of Salt
1 cup of Buttermilk or Sour Milk*
1 cup of water
1 Egg
12 short, wooden skewers

Mix the dry ingredients in a bowl and make a well.  Add wet ingredients in the well.  Whisk to combine.  In a separate bowl, add 1/2 cup of flour.  Push the skewers into the sausages.  Dredge the sausages with flour.  This will help to keep the batter on during frying.  Using a spoon, coat the floured sausages with batter.  The batter will have difficulty adhering at first.  Just keep spinning the skewer and spooning the batter over the sausage. Once the batter adheres, place the corn dog into the bowl of batter and repeat until all of the sausages are coated.
Heat the oil over medium heat until it shimmers.  Hold the corn dog by the skewer and let some of the batter drip off of the corn dog.  Place 2 or 3 corn dogs into the hot oil, at a time.  Be careful not to get burned.  Cook corn dogs on both sides until all have been fried.  Let cool for 10 minutes before serving.

*To make sour milk: in a measuring cup place 1 teaspoon of vinegar and finish the measure, with milk,  to 1 cup.  Let it sit for about 5 minutes, to curdle.

Enjoy!

Deloris