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Corndog

Corndog

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Introduction

Corndogs are a popular summer treat, but you don’t have to wait until the next season to make them. This recipe will give you delicious homemade corndogs in just 30 minutes—and no deep-frying required!

Corndog

  • 1 cup all-purpose flour
  • 1/2 cup cornmeal
  • 1/3 cup white sugar
  • 2 tbsp baking powder
  • 1/4 tbsp salt
  • 1 tbsp chili powder
  • 1 egg
  • 3/4 cup milk
  • 1/2 tbsp vanilla extract
  • 2 tbsp vegetable oil

1 cup all-purpose flour

We’re talking about flour, which is a powdery food made from wheat, barley, or rye. Flour can be used to make bread and other baked goods. This powdery substance was invented by accident in ancient times when someone spilled some grain on the ground in their field and then accidentally stepped on it.

In modern times, we mostly make our own flours by grinding up the seeds of giant grasses like wheatgrass or oat hay. But sometimes we’ll use special machines at factories that do the same thing faster and better than we could do by hand!

1/2 cup cornmeal

Cornmeal is a type of coarsely ground meal made from dried maize. It is used in cooking, baking, and as a thickening agent. It is also used to make cornbread, polenta and grits.

1/3 cup white sugar

  • 1/3 cup white sugar

2 teaspoons baking powder

Our recipe calls for 2 teaspoons of baking powder, a leavening agent used in many recipes to make baked goods light and fluffy. This is especially important in our corndog recipe, since it’s made with a batter that’s thickened with cornmeal and oil rather than flour. The baking powder helps to aerate the batter so that when you bite into your corndog, you’ll be greeted with a light and airy sensation that isn’t too dense.

Of course if you want an even lighter (and fluffier) corndog experience, then by all means use less than 2 teaspoons—but as always, moderation is key!

1/4 teaspoon salt

Salt is an essential ingredient in cooking. Not only does it add flavor to your food, but it also plays a vital role in preserving foods. Salt works as a preservative by drawing moisture out of meat, which makes it difficult for bacteria to grow and spoil food. The same principle applies when you’re making corndogs—adding salt will help draw out liquid from the ground beef so that your cornmeal batter sticks together and doesn’t fall apart while frying.

1 teaspoon chili powder

  • Chili powder is simply a blend of ground chiles and other spices. It can be made using any variety of chile peppers, but the most common varieties involve one or more types of cayenne pepper, as well as paprika (which contributes its famous sweet red color) and garlic powder. There are also many variations on this basic recipe—some versions include oregano, onion powder, coriander seeds and cloves in addition to the chili peppers themselves.
  • To make your own chili powder at home: Combine 1 tablespoon each dried cayenne pepper flakes; paprika; garlic salt; black pepper; white pepper powder and onion salt into an airtight container with a lid before storing it away from heat sources like cooktops or ovens until you’re ready to use it again!
  • Use this mix wherever you’d like some extra heat without having to add too much more liquid than usual—it works especially well when paired with meat dishes like burgers or tacos because it adds both flavor AND texture that way!

1 egg, beaten

Beat the egg in a small mixing bowl. Stir in 1/4 cup of water (or more if needed) and mix well. The beaten egg should be mixed with all other ingredients at this point and used as a binding agent for the cornbread batter.

  • Eggs are used as leavening agents, which means that they cause breads to rise when heated so air bubbles form within them.*

3/4 cup milk

  • Milk: Whole milk is the classic corndog batter of choice, but lowfat and skim are good options too. Not a fan of cow’s milk? You can also use almond or soy milk!
  • Baking soda: This raises the pH level within the batter, making it more alkaline than your typical baking recipe (which is neutral). This helps give your cornbread a nice fluffy texture when cooked in hot oil.

1/2 teaspoon vanilla extract

You can make this recipe in a pinch, but it’s worth taking a few extra minutes to get the real deal. Vanilla extract is made by macerating vanilla beans in an alcoholic solution. It’s one of the most popular flavors used today and is commonly used as a flavoring for foods and drinks.

To make your own, cut open a vanilla bean pod lengthwise and scrape out the seeds with the back of your knife or spoon into a small container like an empty bottle of liquor (or even just an old glass jar). Fill up with vodka or bourbon until it covers all of the seeds. Let it sit at room temperature for about two weeks before using; store any leftover extract in a cool dark place for up to six months!

2 tablespoons vegetable oil

To make this delicious treat, you’ll need:

  • 2 tablespoons vegetable oil (not olive oil!)
  • One 8- or 10-inch wooden skewer stick or metal skewer
  • A deep fryer or wok

It can be eaten as snack

A corndog is a snack that can be eaten at any time of the day. It is made from cornmeal, flour, and water. The ingredients are mixed together until they form dough, then shaped into balls before being deep fried in oil. When done frying, corndogs are often brushed with melted butter or served with ketchup for dipping.

While this snack has been around for a long time and has become very popular in parts of the United States (especially during summertime), it’s still not as common outside this region.

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