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www.cucinapro.com
CORN DOG RECIPE
(can be made also with gluten free cornmeal and
gluten free biscuit or pancake mix)
1 egg, beaten
2
/
3
cup milk (you can use soy, almond, etc.)
1
/
2
cup cornmeal
1
/
2
cup Pancake mix
2 teaspoons sugar
1 package (16 oz) hot dogs
Wooden Sticks, if desired
INSTRUCTIONS
• Mix batter together.
• Cut hot dogs in half, across the middle.
• Optional: put sticks/skewers in the end of the hot dogs.
• Turn on corn dog maker, wait until hot or ready light comes on.
• Spray with non-stick if desired, though it is not necessary.
• Submerge hot dogs in batter until covered and place in cooker.
• Spoon a small amount of extra batter on top of the hot dog if it isn’t
covered enough.
• When all are in place, close the corn dog maker and let cook 3-5 minutes.
Different ingredients or different batters can effect cook time. Do not open
corn dog maker for the first 3 minutes.
• Check corn dogs after they cook for 3 minutes and turn them over. If no
sticks were used, gently turn over corn dogs using a silicone spatula.
Continue cooking for another 2 minutes or until golden brown.
• Recipe can be doubled to make full pack of hot dogs.
