And while home corn dog fryers that used to be available also fried them vertically, those appliances are no longer made. Commercial corndog fryers are tall, and hold the corndogs vertically while cooking. There was the matter of a cooking technique. Once it was mixed, I added enough ground mustard till it tasted right. GFS Marketplace sells a nice ground mustard in a bulk container in their Trade East line, so that’s what I went with.Īll I did to develop the Michigan Corndog was to make up a box of Jiffy Corn Muffin mix.
As the Jiffy Corn Muffin mix requires an egg and some milk for moisture, I went with the ground mustard. Looking through some corndog batter recipes online, I found references to either prepared mustard or ground mustard. And as Jiffy is a Michigan product, it works for this recipe. Jiffy Corn Muffin mix cooks up extremely well, and is cheap enough that making this batter from scratch seems a bit of nonsense. I like cornbread, but have never made it from scratch. It’s a great place to take Scout troops and other small groups, which I’ve done more than once. You can take a tour of this plant, and have the whole manufacturing process and history explained to you. This plant is the Chelsea Milling Company, the only place Jiffy products are made. If you’ve ever been to Chelsea, Michigan, you’ve probably seen the massive silos plastered with the Jiffy Mix logo. The simplest-possible corndog batter is the same as the batter for a corn muffin or cornbread. These have always been my favorites whenever I’d have a Flint-style coney, and it made sense to make a corndog with them. Having grown up in Flint, I knew the meat portion of the corndog had to be a Koegel product, specifically their Viennas in natural casings. I wanted to use locally-available ingredients of a better quality than what most people were used to. The corndog I wanted to make was more specific to Michigan than the frozen corndogs most grocers carry.
Just prior to Christmas 2005, during a trip to Wal*Mart, a rectangular GE deep fryer landed in the cart as an early Christmas present. Not only was she curious as to how my corndogs would turn out, but she was more supportive of this idea than I could have imagined. Granted, I’d never made corndogs before but I sure wanted to try. I had mentioned my love for corndogs early-on in Mary’s and my relationship, along with my wish for a deep fryer that was shaped correctly so I could actually make these little beasties. This picture isn’t quite right, as squiggles of mustard are difficult to manage. But when it comes right down to it, the handmade ones are certainly better. It doesn’t matter if they’re the frozen variety, as I can eat those just as well as the ones that are handmade.
Serve your dogs alongside some nice spicy mustard.I like corndogs. I wanted my corn dogs to be poppable, but I set out some tooth picks juuuust in case. Be sure to rotate the corn dogs every fifteen to twenty seconds, so they fry evenly on all sides. If you don’t have a deep fryer, a pot filled with about an inch of cooking oil will do just fine. Let the corn dogs fry until golden brown, about 3-5 minutes. If you want your mini corn dogs to have sticks, use some wooden flat-ended toothpicks and leave an end exposed from the hot dog and drop the whole thing into the hot oil. Plop the mini hot dogs into a preheated deep fryer by using a fork to push the hot dogs off the skewer.
Corn dog jiffy mix skin#
Use a skewer or fork to swirl the hot dogs in the batter so they are completely covered from top to bottom and no hot dog skin is exposed. It’s okay if the batter is a little chunky! I also used Lil’ Smokie’s for my mini hot dogs, but I’ve had success in the past with Vienna Sausages or normal sized hot dogs cut into one inch pieces.įirst, whisk together the flour, corn bread mix, salt, and baking soda, then stir in the wet ingredients until a thick batter has formed.
Corn dog jiffy mix plus#
We love corn dogs in our household, no matter what size! Corn dogs are easy to make you just need some Jiffy corn bread mix and your favorite hot dogs (big or small) and you are on your way to hot doggity deliciousness.įor my corn breading, I used a 1:1 mixture of Jiffy and flour, plus a teaspoon of baking soda to help get a nice puffy breading around the hot dog.
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