I’ve had a hankerin’ for a corn dog for a while now, and decided a couple of weeks ago that I was going to make them today. I think the last time I had a real corn dog was at the Iowa State Fair in 1993.  That’s more than a few years ago.

They really are easy to make but not something that is on the normal meal rotation.  Deep-frying anything is not on the normal meal rotation.  I would absolutely love to have a commercial deep-fryer, but I’m not going to get a counter-top home version.

But I digress…..

I couldn’t tell you the last time I made a corn dog, but I’m sure it was long before Iowa.

I don’t have a deep-fryer, so I took a 9″ braising pan and filled it halfway with oil – about 2″ – and cooked them without sticks and added the stick after the fact.  I more or less made up the batter recipe, but used Alton Brown’s suggestion of rolling the dog in cornstarch to keep the batter on the dog.  (His online recipe looked really good, but I was wanting something more traditional today…)

Perfectly crusty exterior, a soft cornbready interior, wrapped around one of my more favorite foods – a hot dog.  How could it be bad?!?

Corn Dogs

  • 1 cup flour
  • 1 cup cornmeal
  • 2 tbsp buttermilk powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 2 eggs
  • 1 cup milk (about)
  • pinch salt
  • 8 hot dogs
  • 8 sticks (popsicle sticks would work just fine)

Heat oil in pan or deep fryer to 350°.

Mix dry ingredients together.  Add eggs and enough milk to make a fairly thin batter.

Roll hot dogs in cornstarch and dip into batter.  (You need to work it a bit – the cornstarch doesn’t want to stick right away.)

Carefully add to hot oil.  If using a pan, flip over after a minute or so.

Drain on apper towels and serve with mustard.

The baked bean recipe came from my sister, Phoebe.  I’ve shared this recipe many times.  I love ’em!

Phoebe’s Baked Beans

The original recipe comes from Cooking Light magazine. Phoebe made these at their housewarming “Open House” and nary a bite was left!

These are now the only baked beans I make.

  • 1/2  cup minced shallots
  • 1  tablespoon ground cumin
  • 1  tablespoon minced garlic
  • 1/2  cup tomato puree (I use tomato paste – I never have puree in the house!)
  • 1  tablespoon canola oil
  • 1/4  cup honey
  • 1/4  cup cider vinegar
  • 2  tablespoons molasses
  • 1  tablespoon Worcestershire sauce
  • 1/4  teaspoon salt
  • 2  chipotle chiles, canned in adobo sauce, seeded and chopped
  • 2  (28-ounce) cans baked beans

Preheat oven to 300°.

Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add shallots; sauté 4 minutes or until golden. Add cumin and garlic; sauté for 1 minute. Add tomato puree and oil, and cook for 2 minutes or until thick, stirring constantly. Add remaining ingredients (except beans.). Reduce heat; simmer for 10 minutes, stirring occasionally.

Combine beans and shallot mixture in a 2-quart baking dish. Bake at 300° for 1 hour or until thick and bubbly.

The potato salad is like my mom used to make.  It seems everyone I know has a potato salad recipe like their moms.  This one is actually pretty simple…  potatoes, onion, celery, carrots, pickles, hard-cooked eggs, mayonnaise, mustard, ketchup, salt, pepper, garlic powder.  There’s a bazillion and one ways to make a potato salad, but this one is my favorite.

Chicken on the grill with Memphis BBQ sauce.

There’s more Poppy Seed Cake for dessert later on this evening.

Right now, I’m ready for a nap.