Homemade Corndog Batter

Corn Dog Batter Recipe

Dry off the hot dogs with a paper towel.
Stick popsicle sticks in the hot dogs

• 1 1/4 cup flour
• 1 teaspoon salt
• 3/4 cup cornmeal
• 4 Tablespoons sugar
• 1 teaspoon baking powder
• 2 eggs
• 3/4 cup milk

Mix all the dry ingredients, then add eggs and milk. Mix until lump free. Dip dogs into the batter to coat. Deep fry in hot fat When light brown, remove.

My Note: I cut the hot dogs in half to make little dogs when the kids were little. If you don't have popsicle sticks don't worry about it, make them without them. I save popsicle sticks just to make corn dogs.

Corn Dogs

• 1 c. corn meal
• 1 c. flour
• 2 Tbsp. sugar
• 2 tsp. baking powder
• 1/2 tsp.salt
• 1 egg, slightly beaten
• 1 c. milk
• 2 Tbsp. melted shortening
• 1 lb. wieners

Mix cornmeal with flour, sugar, baking powder and salt. Add egg and milk; blend in shortening. Mix well. Dip hot dogs in batter. Fry in deep fat.
Recipe from a 1981 Church Cookbook

Coating For Deep Fried Vegetables

• 1 1/4 cup flour
• 1 teaspoon salt
• 2 eggs
• 3/4 cup cornmeal
• 2 Tablespoons sugar
• 1 cup milk
• 2 Tablespoons melted shortening

Mix altogether. Dip vegetable in mixture and deep fry in hot oil until golden brown.

French Fried Onion Rings

• 1 1/2 cups flour
• 1 teaspoon baking powder
• 1 1/2 teaspoons salt
• 2 eggs, beaten
• 1 cup milk
• 1 teaspoon shortening, melted
• Bermuda Onions, thinly sliced

Sift dry ingredients together. Stir eggs, milk, and shortening into flour mixture; beat until smooth. Separate onion into rings; dip into batter. Deep fry in hot oil about 2 minutes or until golden brown. Do not crowd.
Recipe from 1974

Batter Fried Onion Rings

• 2 to 3 lg. onions
• 1 c. sifted flour
• 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1 tsp. sugar
• 3/4 cup milk
• 1 egg
• 2 Tbsp. melted fat

Peel onions and slice into 1/4 inch slices; separate into rings. Sift flour with baking powder, salt and sugar. Combine egg, milk and fat. Add to dry ingredients all at once and beat until smooth. Dip onion rings in batter and fry until golden brown in deep fat at 375 degrees. Drain on absorbent paper. Sprinkle with salt. 4 servings.
Recipe from a 1968 cookbook