Great Value Frozen Mini Corn Dogs, 26.8 oz, 40 Count
Step 1 In a large bowl, combine 1 cup flour, milk, cornmeal, sugar, melted butter, egg and baking powder. Stir until smooth and season with salt and pepper. Step 2 Roll hot dogs in remaining flour.
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Pour enough oil in a medium-sized pot to be 4 inches deep. Heat the oil to 350 degrees. Combine cornmeal, flour, salt, sugar, and baking powder in a medium bowl. Whisk milk and egg together in a small bowl. Add the milk mixture to the cornmeal mixture and stir until well blended. Cut the hot dogs into thirds.
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Prepare the oil. In a large Dutch oven, pour the vegetable oil to a depth of 4 inches. Heat the oil to 350°F. Get the hot dogs ready. Stick each half hot dog onto the lollipop sticks. You can use wooden skewers as well. Prepare the corn dogs. In a bowl, combine all the batter ingredients and whisk.
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1. Preheat oven to 400 degrees. 2. In a small mixing bowl, stir together corn muffin mix, eggs, and milk until just combined. 3. Cut each hotdog into 4 equal pieces. 4. Next, coat a mini muffin pan well with the softened butter. 5.
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Step 2 : Cut each hot dog into 1-inch slices. Step 3 : Fill each mini muffin hole with batter. Gently press one slice of hot dog into each one. Step 4 : Cook for 10-12 minutes or until golden brown. Allow the corn dog bites to cool in the pan for 5 minute before removing them to serve.
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Step 3. Prepare the corn dog batter. In the meantime add the buttermilk, egg, and honey to a small bowl and stir to combine. Add the cornmeal, flour, sugar, baking powder, and salt to a separate large bowl and whisk together. Stir in the wet ingredients until combined. Step 4. Fry the mini corn dogs. Add 5-6 pieces of hot dogs into the prepared.
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Dip each hot dog piece into the batter then carefully drop into oil that has been heated to 350 degrees. Leave the toothpicks in the corn dog bites while frying. Fry 1-2 minutes or until golden brown. Remove corn dog bites from oil and place on a platter lined with paper towels. Remove toothpicks.
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Preheat oven to 400 degrees F. Grease mini muffin tins, and set aside. In a medium bowl, add the Jiffy mix, egg, milk, and spices. Whisk until completely combined. Spoon 2 teaspoons of the cornbread batter into each muffin cup, and then gently press a piece of hot dog into the middle of each muffin. Bake for 8 to 10 minutes, until the edges are.
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Preheat oven to 375 degrees. Combine butter and sugar in a bowl then whisk to combine. Add eggs then whisk to incorporate, and then add buttermilk and whisk to incorporate. In a separate bowl, combine baking soda, cornmeal, flour, and salt then stir to combine. Whisk into wet ingredients in two batches.
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Directions. Preheat oven to 425 degrees F (220 degrees C). Spray 2 24-cup mini-muffin pans with cooking spray. Cut hot dogs into 4 pieces crosswise and cut each piece lengthwise to make 8 pieces per hot dog. Whisk flour, corn meal, sugar, baking powder, and salt in a bowl; stir in milk, egg, and vegetable oil to make a smooth batter.
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Instructions. Preheat about 3 inches of oil to 350 degrees over medium heat. Combine 2/3 cup of flour, cornmeal, sugar, baking powder, salt, garlic powder and onion powder in a large mixing bowl. Stir in the milk. In a pie plate or other shallow dish, add the remaining flour.
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Using a small kitchen knife, slice each hot dog into 6 pieces. In a large bowl, whisk together all-purpose flour, yellow cornmeal, granulated sugar, salt, and baking powder. In a medium bowl, whisk together melted butter, milk, sour cream, and eggs. Stir butter mixture created in Step 3 into the flour mixture. Whisk until both mixtures combine.
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Cut the hot dogs in half and dry them thoroughly. Thread the hot dogs on to a popsicle stick or lollipop stick. Whisk together the corn meal, flour, sugar, baking powder and salt. Add the egg and buttermilk and stir to combine. Pour the batter into a measuring cup or glass for ease in dipping the dogs.
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Preheat oil to 350ºF (180ºC). Dunk flour battered hot dogs into corn dog batter by using a fork. Make sure to fully coat the dogs before frying in the oil. Fry at 350ºF (180ºC) for 3-4 minutes or until golden brown. For even cooking use a slotted steel spoon or a pair of tongs to rotate the floating corn dogs. Dry off excess oil with paper.
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Whisk together the dry and wet ingredients until smooth, then place in tall glass. Dip one skewered hot dog at a time into the batter, swirling it until the hot dog is completely coated plus about 1/4-inch up the stick. Place one coated dog in the hot oil for 2-3 minutes, turning it halfway through.
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Prep Hot Dogs: Pat them dry with paper towels. Set aside. Buttermilk Batter: In a large bowl, whisk the flour, cornmeal, salt, sugar, and baking powder together. In another bowl or large liquid measuring cup, whisk the egg, honey, buttermilk, and milk together. Add the wet ingredients to the dry and combine thoroughly.
