Ever since I was a child, I remember corndogs as one of my favorite snacks (do you know any child that doesn’t like corndogs?). I love them, the mixture of flavors, both sweet and salty make me smile, and adding ketchup just makes it better.
I have always wanted to make them myself, but I had no idea how to make them. I looked at Ree’s recipe
and decided to make them.
I really need to tell you that the recipe for the batter is large! I used 4 sausages and 2-1lb cheese packs, and still I got more than half remaining. A lot remaining. So I would definitely think that maybe using half the recipe is more than enough.
- 2 eggs
- 6 cups Bisquick mix
- 5 cups water
- 2 cups yellow corn meal
- 2-1 lb. packs of cheese (I used one for pepper jack and one for marbled jack/cheddar.
- vegetable oil
Cut the cheese in 1 sq inch bites. (The ones in the pictures are larger, I cutted them after taking the picture).
Now, insert a stick into each cheese/sausage piece si that they are 3/4 or 2/3 of the way through.
Place the cheese ones in the freezer for 30 minutes.
Now, place both corn meal and pancake mix in a mixing bowl.
Stir until well blended.
Add eggs (slightly beaten) and water (you can use more than 5 cups, it should be quite thick buy yet, able to drop a little).
Heat oil in a deep and narrow pot (a lot of oil, so that the piece can be under the oil) and try with a little batter until you see it takes around 2.5 to 3 minutes to brown. Not before. Not after.
Dip in batter, let excess batter drop and place them on heating oil. Turn them over from time for time. It should be brown and crunchy. Let them sit for 2-3 minutes in napkin to drop excess oil.