Corn Dodger

CORN DODGER



Corn Dodger image

Johnnycake brought west. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Vegetarian if vegetable shortening is used.

Recipe From food.com

Provided by Molly53

Categories     Breads

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients: 4

2 cups cornmeal
1 teaspoon salt
2 teaspoons fat, melted (bacon fat adds flavor, but lard, butter or vegetable shortening may also be used)
2 cups water, boiling

Steps:

  • Preheat oven to 400°F.
  • Combine corn meal, salt and fat; add boiling water and beat thoroughly.
  • Spread batter in pie plates 1/2 to 3/4 inch thick.
  • Bake for 30 minutes or until crisp and brown.
  • Serve hot with butter, gravy or as a side to stews.


CORN DOGS



Corn Dogs image

I made up this recipe many years ago, because I loved the corn dogs you buy at carnivals but could not find a recipe for them. Great served with mustard.

Recipe From allrecipes.com

Provided by SUZZANNA

Categories     Main Dish Recipes     Sandwich Recipes     Hot Dogs and Corn Dogs Recipes

Time 40m

Yield 16

Number Of Ingredients: 11

1 cup yellow cornmeal
1 cup all-purpose flour
¼ teaspoon salt
⅛ teaspoon black pepper
¼ cup white sugar
4 teaspoons baking powder
1 egg
1 cup milk
1 quart vegetable oil for frying
2 (16 ounce) packages beef frankfurters
16 wooden skewers
Calories318.4 calories
Carbohydrate19.2 g
Cholesterol42.5 mg
Fat22.9 g
Fiber0.6 g
Protein8.6 g
SaturatedFat7.6 g
Sodium776 mg
Sugar5.9 g

Steps:

  • In a medium bowl, combine cornmeal, flour, salt, pepper, sugar and baking powder. Stir in eggs and milk.
  • Preheat oil in a deep saucepan over medium heat. Insert wooden skewers into frankfurters. Roll frankfurters in batter until well coated.
  • Fry 2 or 3 corn dogs at a time until lightly browned, about 3 minutes. Drain on paper towels.




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