Ingredients:
1 cup biscuit mix
2 slightly beaten eggs
1 lb. Hot dogs
Skewers or stick for handles
1 cup corn muffin mix
¾ cup milk
Oil
Directions:
Stir biscuit mix and corn mix together. Add eggs and milk. Stir until just moistened. Pour batter into pie plate and roll wiener in batter, holding the stick. Cook in hot oil (375°) until golden brown. Drain on paper towels. Remember batter consistency is important. /not too drippy like pancake batter and not thick like muffin batter. Thin with milk if necessary. Try cooking one at a time in a tall 46 oz. yeast can; fill to first margin and slowly bring oil to 375° using oven mitt. This prevents you from having to use a gallon of oil.
Who makes their own corn dogs, you ask? I did when I was in Tokyo and put in charge of the “Country Fair” homemaking meeting. They were so yummy and very well received!
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