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Veyo Pool Corndogs Recipe

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This recipe for Veyo Pool Corndogs is from The Sommer Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. cornmeal
1/4 c. sugar
1 1/2 c. milk or buttermilk
3/4 Tbsp Oil
1 egg
1 3/4 c. flour
1 Tbsp. baking powder
pinch salt
squeeze of honey
Directions:
Directions:
Heat a pot of oil to about 375 degrees.
Combine the dry ingredients in a bowl, adding the milk, oil and honey last. Add the milk just until you have the same consistency as a think pancake batter, the add oil and honey.
Pour the batter into a tall drinking glass.
Insert a stick (disposable skewers or chopsticks) into the hot dog, pat it dry, then roll into the batter.
Immediately place in the hot oil and turn as necessary to brown all sides. It will only take a few minutes to cook until the cornbread is deep golden brown. Remove and drain on paper towels.
Personal Notes:
Personal Notes:
If you have trouble getting your batter to stick, dip the battered dog into the hot oil for just a couple of seconds to set a thin layer of batter. Allow it to cool a bit then re-batter it. The second layer will stick much better.
You can also do mini corn-dog bites.

 

 

 

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