How can you make corn muffin mix stick to hotdogs when u are making corn dogs?

Question

Cause I want to make corn dogs but last time i think the batter was slipping off and it didn't work

Answer 1

take the dog and brush it in some flour and then dip it into the corn meal,the flour will hold the meal on the dog.go to food network.com/semi homemade,Sandra Lee has a recipe for them.

Answer 2

Corn dog mi\xes require corn meal, a little milk, not too much and of course eggs. You should be able to stir it then lift out your spoon and have it either "plop" off the spoon or take several second to run off. It is also helpful if your mixture is refrigerated for a couple hours first. If you can place your batter in a metal container and then refrigerate it (something like the container that comes with homemade ice cream makers). Then DIP the dog in the batter, don't dip it and roll it in the corn meal.

1 cup Flour
1 ½ cup Corn meal
1 teaspoon Baking powder
2 ¼ cup Milk
½ tablespoon Sugar
Dash of salt

Combine all ingredients to form a batter. If too thick add a little more milk. Dip hot dogs in batter and drop them into hot oil. Fry to golden brown. This was based on a recipe in out family cookbook with this added to it: These are like the corn dogs sold at county fairs. The "Cozy Dog" drive in is a landmark in Springfield, Illinois. They specialize in these,

Answer 3

Make sure the dog is dry and not damp. You can pat it dry with a paper towel. Then coat in flour. The corn meal mix also has to be thick to stick. Here's a good recipe with directions:

1 cup milk


2 medium eggs

1/4 cup oil

2 tablespoons sugar

1 teaspoon salt

2 teaspoons baking powder

1 1/3 cups corn meal

2/3 cup flour

1 to 1-1/2 pounds hot dogs

flour for dusting (about 1/2 cup)

Hot Fat for Deep Frying

Popscicle sticks

In a large bowl combine the milk, eggs, oil, sugar and salt. Mix it very well. Sprinkle in the baking powder, corn meal and flour. Stir it all up to make a slightly thick batter.

Take your hot dogs and dry them off on paper towels. Dust the hot dogs with flour, coating them completely. The cornmeal batter won't stick to the hot dogs unless they are coated in flour. The batter just slides right off of the wieners naturally slick outsides. Shove popscicle sticks into the flour coated hot dogs. Set the hot dogs aside.

While all of this is going on, it's a good idea to get your hot fat to heating up. You want the temperature to be about 375°. Allow the fat to preheat so it is almost smoking by the time you are ready to add the corn dogs.

Now, to coat the floured hot dogs with batter you have two choices. You can swirl the hot dogs in the bowl of batter until they are coated, and then drop them into the hot fat. If this is a little difficult I know of an easier way. Scoop some of your corn meal batter into a narrow jar or cup which is as tall as your hot dogs are long. Fill the jar or cup about 3/4 of the way full. Dip your hot dog into the batter while you hold onto the stick. Swirl the hot dog to coat it evenly. Be careful or the batter will overflow. Raise the wiener above the cup and let any excess batter drip off. Quickly place the battered dog into the hot fat. The fat will bubble up and cook the outside of the batter, making the corndogs the exact same shape as the ones you buy at the store.

Only fry a few corn dogs at a time. If the corn dogs crowd each other they don't fry very well. I only fry 2 or 3 at a time. Turn the corn dogs when the bottom side is well browned. Use tongs to remove the cooked corn dogs from the fat. Allow them to drain on paper towels. Repeat the process, coating and frying a few at a time, until all of the corn dogs are cooked. Refill the narrow jar or cup with batter from your bowl as necessary. Continue until all the hot dogs are coated or until you no longer have enough batter to coat the hot dogs efficiently.

If you don't want to waste any unused batter, it can be dropped by small spoonfuls into the hot fat, and fried until brown. Serve these along side the corn dogs.

If desired, you can make small corn dogs by cutting hot dogs into thirds, or quarters. Poke a toothpick up into the end of the hot dogs. Coat and fry them as described above. These are nice for fancy days, and for kids parties. Provide plenty of ketchup and mustard for dipping.

This recipe makes about 12 to 14 corn dogs.
http://www.hillbillyhousewife.com/corndogs.htm

Answer 4

Brush the hot dog with egg yolk beaten with a little milk of water, just so it is sticky. They roll it in the muffin mix, let it dry for a while, then finish up.

Answer 5

the mix has to be very thick to stick - your batter was probably to thin