I have made two different homemade corn dog recipes before and have loved them both. However, I recently came across a recipe from The Pioneer Woman that used pancake mix to make the batter. I decided to give these no fail corn dogs a try. The results was an easy no fail batter. It was the easiest version I have made by far.
All you need to make the batter is some pancake mix, corn meal, egg, and water. Just whisk together and it’s ready to dip those hot dogs in. Then fry in oil that’s 350 degrees in temperature.
The one thing about this no fail corn dogs recipe though is it makes a ton. It is enough to feed a crowd or use the leftover batter to make pancakes with. I did make pancakes with my leftover batter and served them up with butter and syrup. They would work for a savory meal topped with barbecue meat and coleslaw or top them just like a tostada with re-fried beans, meat etc. like I found through this site Pinterest.
- HUNGRY JACK BUTTERMILK PANCAKE MIX
- YELLOW CORNMEAL
- CANOLA OIL
- 8 HOT DOGS WITH POPSICLE SICKS OR HALF A SKEWER INSERTED IN EACH (ONLY NEEDED FOR CORN DOGS)
- 3 cups Hungry Jack Buttermilk Pancake mix
- 1 cup yellow cornmeal
- 1 egg
- 2 cups water
- canola oil
- 8 hot dogs with popsicle sicks or half a skewer inserted in each (you will have leftover batter with this amount of hot dogs)
- In a bowl, combine the pancake mix, cornmeal, egg, and water. Whisk together until well blended.
- Heat canola oil in in a pot until 350 degrees.
- Give batter a good whisking again and dip hot dog in batter to coat. Gently place the hot dogs in the hot oil. I only cook two at a time.
- Place on paper towels to drain.
- Use extra batter for another meal of cornbread pancakes. Top with barbecue meat and coleslaw or top them just like a tostada with re-fried beans, meat etc. for a savory dish or just serve them with butter and syrup.
Recipe adapted from Pioneer Woman on Tasty Kitchen.