June 2, 2013
Of all the Jeopardy categories, I've always been a sucker for the Before & After questions, which require combining two different answers for the correct response. The deft wordplay never fails to amuse me: "What is: The Sweater Song of Fire and Ice? What is: Victoria's Secret of Nimh?" I can't resist a good mash-up. This recipe is a Before & After in that vein, because it marries a barbecue staple (cheddar jalapeño cornbread) with one of my favorite foods from childhood (corn dogs), and the results are so delicious, it's almost hilarious. In an effort to make these dogs a bit more sophisticated, I had a little fun with the batter, adding cheddar for bite, and jalapeños for heat. Dipped into mustard, each bite offers the perfect combination of past and the present. Just beware: they're addictive.
NOTE: I don't have a deep fryer, so in order to fully submerge the corn dogs, I cut the hot dogs in half, width-wise, then put a shorter skewer in them before dipping. This means they easily fit in a wide, 4-inch deep frying pan. For a traditional, full-length corn dog, use a deep (at least 12-inches) pot or deep fryer and fill with enough oil to cover the corn dogs when they're submerged vertically.
1. In a medium bowl, combine dry ingredients. Stir in egg, buttermilk, cheddar, and jalapeño.
2. Preheat oil in a deep saucepan over medium heat. Insert wooden skewers into frankfurters. Roll frankfurters in batter until well coated.
3. Fry 2 or 3 corn dogs at a time until lightly browned, about 3 minutes. Drain on paper towels.
(Yields 16 half corn dogs or 8 full)
|What corn dog would be complete without some spicy, bright mustard? I love this classic French Dijon to cut through the sweetness of the corn. $6, Dean&Deluca|