State fair nostalgia – right into your own kitchen! These homemade Grassfed & Pasture Raised Corn Dogs are crave-worthy crowd-pleasers! Our hot dogs are made in-house at The 1915 Meatery with our grassfed beef & pasture raised pork then smoked to perfection. For this recipe, they’re coated in a golden, crispy cornmeal batter for the ultimate corn dog. Perfect for a the Fourth of July, a backyard hangout, or fun weekend night dinner. Serve ‘em up with ketchup & mustard and let the compliments roll!

INGREDIENTS

• 1 Package 1915 Farm Beef & Pork Hot Dogs (includes 8 hot dogs)
• 1/4 cup cornstarch, for dusting hot dogs
• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 Tbsp granulated sugar
• 2 tsp baking powder
• 1.5 tsp kosher salt 
• 1 cup + 2 Tbsp milk 
• 2 Tbsp avocado oil 
• 2 Tbsp honey 
• 1 large egg
• Avocado oil (or grapeseed) for frying – you'll want about 2.5 inches of oil in your pot. My 4 qt. Dutch oven fit hot dogs with their sticks plus adequate oil, for example
• Apple Sticks for skewering – the kind used for candied applies (I found a pack of them at HEB in the kitchen wares section)
• Ketchup and mustard, for serving

*I would normally deep fry in our 1915 Farm Tallow but find that the delicate flavor of the honey cornbread coating is best fried in a more neutral oil.

INSTRUCTIONS

Pat each hot dog dry with a paper towel. Skewer each hot dog, taking care to stay in the center of the dog, leaving about 2 inches of the skewer as a handle.

Lightly sprinkle the hot dogs with cornstarch. Using your fingers, rub the cornstarch evenly over the hot dogs to form a very light coating. Set aside.

In a medium bowl, whisk the cornmeal, flour, sugar, baking powder, salt to combine.

In separate small bowl, whisk together the milk, avocado oil, honey, and egg. 

Add the milk mixture to the cornmeal mixture and whisk until smooth. Let stand at least 5 minutes.

Add frying oil to a Dutch oven to a depth of about 2 1/2 inches. Heat over medium heat until the oil reaches 350°F (use a deep fry/candy thermometer or meat probe to temp).

While the oil heats up, transfer the batter to a tall glass that is taller than the hot dogs. Working with one hot dog at a time, dip the hot dog into the batter, twisting it to coat it completely with the batter. While still twisting, remove the hot dog from the batter and lower it diagonally in the hot oil, twirling it by the stick for 5 seconds to set the coating.

Carefully let go of the stick and fry until the hot dog is browned on all sides, gently turning with tongs, about 3 minutes. (You can fry up to 2 corn dogs at a time depending on the size of your pot, just be careful to avoid overcrowding the pan and keep an eye on that oil temp to keep it around 350°F.)

Remove from the hot dogs from the oil and place on a paper towel lined plate or sheet pan fitted with wire rack.

Repeat batter & frying process with the remaining hot dogs.

Serve corn dogs with mustard and ketchup, and enjoy!!!

We hope you love this recipe! If you’d like to share your delicious dish on Instagram, don’t forget to tag us @1915_Farm

P.S. If you love our delicious grassfed & pasture raised hot dogs – consider subscribing to the Grassroots Meat Club (ships free in TX, reduced in other states) where you can add-on extras like hot dogs, steaks, bacon and more.

Each Grassroots Meat Club box includes a variety of hand-selected grassfed and pasture raised meats, such as chicken breasts, chicken tenders, leg quarters, wings, thighs, drumsticks, whole chicken, ground beef, kabobs, stew meat, stir fry, cutlets, London broil (top round), beef roasts, beef ossobuco, short ribs, various sausages, pork roasts, pork chops, bacon, ground pork, fajita meat, country style ribs, spare ribs, and bacon!

Recipe by Pioneer Woman