Corn Pup Recipes Recipe Collections Recipe For Stuffed

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A PLUS FAIR CORN DOGS



A Plus Fair Corn Dogs image

Make your own corn dogs just like at the fair with this rich buttermilk corn batter.

Provided by ROBY

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

Time 19m

Yield 20

Number Of Ingredients 12

1 quart oil for deep frying
1 cup all-purpose flour
⅔ cup yellow cornmeal
¼ cup white sugar
1 ½ teaspoons baking powder
1 teaspoon salt
2 tablespoons bacon drippings
1 egg, beaten
1 ¼ cups buttermilk
½ teaspoon baking soda
2 pounds hot dogs
wooden sticks

Steps:

  • Heat oil in a deep fryer to 365 degrees F (185 degrees C).
  • In a large bowl, stir together the flour, cornmeal, sugar, baking powder and salt. Stir in melted bacon drippings. Make a well in the center, and pour in the egg, buttermilk, and baking soda. Mix until everything is smooth and well blended.
  • Pat the hot dogs dry with paper towels so that the batter will stick. Insert wooden sticks into the ends. 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. Drain on paper towels or serve on paper plates.

Nutrition Facts : Calories 248 calories, Carbohydrate 13.6 g, Cholesterol 34 mg, Fat 18.4 g, Fiber 0.4 g, Protein 6.9 g, SaturatedFat 6 g, Sodium 721.9 mg, Sugar 4.9 g

CORN COB PUPPIES (CORN DOGS)



Corn Cob Puppies (Corn Dogs) image

This is my own tried and true original corn dog recipe that I have tweaked and modified to my own personal taste. If you like fair dogs, you will love these! After cooking, place corn dog on a towel on a paper plate or wrap in a towel, top with mustard or ketchup, and enjoy!

Provided by Lewis Miller

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

Time 40m

Yield 8

Number Of Ingredients 12

8 bun-length hot dogs (such as Gwaltney® Bun Sized Jumbo Franks)
1 quart vegetable oil for frying
2 cups all-purpose flour
1 cup corn meal
1 cup buttermilk
2 large eggs
2 tablespoons white sugar
2 tablespoons bacon drippings
2 teaspoons salt
2 teaspoons baking powder
1 pinch garlic powder
8 sturdy bamboo skewers

Steps:

  • Place hot dogs into a large pot of simmering water and keep hot.
  • Heat vegetable oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  • Whisk flour, corn meal, buttermilk, eggs, sugar, bacon drippings, salt, baking powder, and garlic powder in a large bowl until moistened; beat batter until smooth, 2 to 3 minutes.
  • Remove a hot dog from the water and blot completely dry with paper towels; skewer the hot dog lengthwise with a bamboo skewer. Using the skewer end as a handle, roll the hot dog in the batter to thoroughly coat.
  • Roll the corn dog in the hot oil with the same continuous rolling motion, setting the batter; continue to roll the corn dog in the hot oil until deep golden brown, 2 to 3 minutes. Alternately, lay corn dog into hot oil after initial rolling to finish cooking the batter, about 1 minute per side. Drain corn dogs on paper towels to blot excess oil.

Nutrition Facts : Calories 487.9 calories, Carbohydrate 43.6 g, Cholesterol 92.7 mg, Fat 29.1 g, Fiber 1.5 g, Protein 13.1 g, SaturatedFat 7 g, Sodium 1434.8 mg, Sugar 5.1 g

MINI SOUTHWESTERN CORN PUP MUFFINS WITH FIESTA DIPPING SAUCE



Mini Southwestern Corn Pup Muffins with Fiesta Dipping Sauce image

This recipe is a great alternative to the fried corn dogs, and they taste just as good. Serve with the Fiesta Dipping Sauce recipe provided, or use your favorite corn dog condiments.

Provided by Athena

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Savory Muffin Recipes

Time 25m

Yield 12

Number Of Ingredients 16

¾ cup yellow cornmeal
1 cup all-purpose flour
⅓ cup white sugar
1 tablespoon baking powder
½ teaspoon salt
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1 cup milk
1 egg, beaten
2 tablespoons canola oil
⅓ cup shredded Monterey Jack cheese
4 hot dogs, cut into 1 inch pieces
½ cup sour cream
½ cup mayonnaise
1 ½ tablespoons dry taco seasoning mix

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Coat two 12 cup muffin tins with nonstick cooking spray or line with paper liners.
  • In a large bowl, stir together the cornmeal, flour, sugar, baking powder, salt, chili powder, cumin and garlic powder. Make a well in the center and pour in the milk, egg and oil. Stir until well blended, then gently stir in the cheese. Drop a smal spoonful of the batter into the bottom of each muffin cup. Place a piece of hot dog on top of this batter. Fill cups with enough additional batter to cover the hot dog pieces.
  • Bake for 10 to 12 minutes in the preheated oven, or until muffins are lightly browned and spring back when lightly pressed. Cool slightly before removing from the muffin pans. Serve warm with the Fiesta Dipping Sauce.
  • To make the Fiesta Dipping Sauce, whisk together the sour cream, mayonnaise and taco seasoning mix until smooth. Serve immediately.

Nutrition Facts : Calories 281.9 calories, Carbohydrate 24 g, Cholesterol 35.6 mg, Fat 18.2 g, Fiber 0.7 g, Protein 5.8 g, SaturatedFat 5.3 g, Sodium 525.3 mg, Sugar 7.6 g

PARTY CORNED BEEF PUFFS



Party Corned Beef Puffs image

Delicious, bite-sized party appetizers that can be made a day ahead and served cold. Easy to make and go in a flash. I made the puffs in the shape of footballs for a Super Bowl party.

Provided by Barb1970

Categories     Appetizers and Snacks     Pastries

Time 45m

Yield 12

Number Of Ingredients 10

2 ½ cups finely chopped deli corned beef
2 tablespoons chopped onion
2 tablespoons Dijon mustard
1 tablespoon mayonnaise
¼ teaspoon prepared horseradish
1 cup beer
½ cup butter
1 cup flour
¼ teaspoon salt
4 eggs

Steps:

  • Mix together the corned beef, onion, mustard, mayonnaise, and horseradish. Cover and refrigerate.
  • Preheat an oven to 450 degrees F (230 degrees C).
  • In a large pot, bring beer and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by teaspoonfuls onto a lightly greased baking sheet.
  • Bake for 10 minutes in the preheated oven. Reduce temperature to 350 degrees F (175 degrees C) and bake an additional 10 minutes until golden brown. Centers should be dry.
  • When the shells are cool, split the puffs and fill with the corned beef mixture. Refrigerate until ready to serve.

Nutrition Facts : Calories 183.9 calories, Carbohydrate 9.8 g, Cholesterol 98.2 mg, Fat 12 g, Fiber 0.3 g, Protein 8 g, SaturatedFat 6.2 g, Sodium 515.5 mg, Sugar 0.3 g

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