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Playing Firecracker Deviled Corn Dogs


  • Frying oil, enough to go 2 1/2 inches up the sides of a long or wide pot or pan, plus 2 tablespoons
  • 1 cup flour
  • 2 tablespoons superfine sugar
  • 2 teaspoons baking powder
  • Salt and pepper
  • 2 teaspoons, 2/3 palmful, Colemans dry mustard
  • 2 teaspoons, 2/3 palmful, paprika
  • 1 teaspoon, 1/3 palmful, cayenne pepper or 1 tablespoon hot sauce added with liquids
  • 1 teaspoon, 1/3 palmful, onion powder or granulated onion
  • 1 teaspoon, 1/3 palmful, garlic powder or granulated garlic
  • 3/4 cup cornmeal
  • 1 large egg
  • 1 cup milk
  • 8 all natural hot dogs, beef or pork
  • 8 8- to 10-inch bamboo or wooden skewers, trimmed so they fit in the pot
  • BBQ sauce and yellow mustard or jalapeno mustard for dipping or drizzling dogs


Serves: Makes 8 corn dogs


Heat oil to between medium and medium-high heat for frying. Preheat oven to 250F.

Sift flour, sugar and baking powder into a bowl and combine with salt, pepper, mustard, paprika, cayenne (if using), and onion and garlic powders. Stir in cornmeal.

In a separate bowl, whisk together egg, milk, hot sauce (if using) and remaining 2 tablespoons oil. Stir the wet into the dry ingredients with a wooden spoon until smooth.

Pat dogs dry, skewer them then dip to coat in the batter. Fry 2-3 dogs at a time in the hot oil to deep golden all over, 4-5 minutes. Drain cooked dogs on cooling rack set over a baking sheet and keep them warm in the oven.

Serve dogs with sauces for dipping or drizzling.