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Photo by Jana Erwin
Who doesn’t love cream soda and corn dogs? This recipe from blogger Jana Erwin combines the two favorites for an undeniably delicious version of a childhood classic. And to see how five different cream sodas stacked up, check out “Sweet Spot” from our July/August 2010 issue.
Vegetable oil for deep frying
1 cup all-purpose flour
2/3 cup yellow cornmeal
1 1/2 tsp. baking powder
1 tsp. salt
2 Tbsp. bacon drippings, melted
1 egg, beaten
1 1/4 cups cream soda
2 Tbsp. powdered buttermilk
1/2 tsp. baking soda
2 pounds hot dogs
Heat oil in a deep fryer to 365 degrees F.
Set the oven to warm. Put hot dogs on a paper towel-lined cookie sheet and place in oven while working.
In a stand mixer, stir together the flour, cornmeal, baking powder and salt. Stir in melted bacon drippings. Pour in the egg, buttermilk, cream soda and baking soda. Mix until everything is smooth and well blended.
Insert wooden sticks into the end of each hot dog. Dip the hot dogs in the batter one at a time, shaking off the excess. Deep-fry a few at a time in the hot oil until they are as brown as you like them. Place finished corn dogs back onto the cookie sheet in the oven to drain, and to keep warm.
Makes 14-20 corn dogs, depending on the weight of your dogs.
Jana Erwin, Cherryteacakes.com