Corn Dogs

















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 Corn Dogs
Source: Diane Hartman, The Food Allergy Kitchen
 
Ingredients:
 
2 cups Miss Roben's Traditional CornBread Mix
2 tsp sugar, optional
1/2 tsp baking powder
1 Tbsp mild flavored cooking oil, i.e. canola
1/2 cup milk substitute
1 tsp dry mustard powder, optional
1 egg, or substitute
6 hot dogs, warmed
oil for frying
 
Instructions:
 
1.  Combine dry ingredients.
2.  Blend in milk substitute,egg or substitute and cooking oil.
3.  Transfer mixture into tall drinking glass. 
4.  Insert wooden skewer or stick into center of hot dogs.
5.  Heat frying oil to 375 degrees F. 
6.  Carefully submerge hot dogs into cooking oil for about 2 minutes each. 
7.  Remove and drain on paper towels before serving. 
















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