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Corn Dogs made with “JIFFY” Sweet Cornbread & Muffin Mix.

This Recipe Uses:

“JIFFY” Sweet Cornbread and Muffin Mix

Available in 6/5 lb and 50 lb bags.

Complete – add water only

 
INGREDIENTS 2½ LB BATCH 5 LB BATCH
“JIFFY” Sweet Cornbread & Muffin Mix 2½ lb 5 lb
Hot Dogs, standard size 47 94
Thick Wooden Skewers 47 94
Corn Starch 1/2 cup (2 oz) 1 cup (4 oz)
All-Purpose Flour 3 cups (12.75 oz) 6 cups (1.6 lb)
Baking Powder 1½ tsp 1 Tbsp
Ground Mustard 2 Tbsp 4 Tbsp
Paprika 2½ tsp 5 tsp
Cayenne Pepper 1½ tsp 1 Tbsp
Eggs 4 8
Water 4 cups (32 oz) 2 quarts (4 lbs)
Oil for frying
INSTRUCTIONS
1 Pre-heat oil in deep fryer to 360°F. 6 Stop mixer. Scrape bowl and paddle.
2 Insert wooden skewers into hot dogs. Blot hot dogs dry with paper towel. Roll in corn starch, coating them with a thin layer. Tap to remove excess. Set aside. 7 Blend on low speed* for 30 more seconds.
3 Use a mixer with paddle attachment. 8 Fill a tall drinking glass with batter. Dip hot dogs in batter one at a time.
4 Add Sweet Cornbread Mix, all-purpose flour, baking powder, ground mustard, paprika, and cayenne pepper into mixing bowl. Blend on low speed* until combined. 9 Carefully place in deep fryer.
5 Add eggs and water to bowl. Blend on low speed* for 30 more seconds. 10 Fry according to the table below, or until golden:
SCALE DEEP FRYER YIELD 5 LB BATCH
1.8 oz batter 360°F for
2 – 3 minutes
94
*Low speed is 1st speed on a 3-speed mixer or 2nd speed on a 4-speed mixer.
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