Beer (& More) In Food

Beer: The Condiment With An Attitude!

Beer Battered Corn Dogs

Posted by Bob Skilnik on February 16, 2007

Beer & Food: An American History has a detailed explanation of how corn met up with American beer. If you push all the bogus history aside, you’ll see that the brewing of an all-malt product is a relatively new practice. But for all of you who think corn added to beer is a capital crime, how about adding beer to corn? Corn meal, that is, for these tasty beer battered corn dogs.

Be sure to check out the video version of this recipe in my video collection to the right.

Dry Ingredients                                                                                                                             Corn Dog Dry Ingredients
1 cup all-purpose flour
2/3 cup yellow cornmeal
2 tablespoons dry, unhopped malt extract
1 1/2 teaspoons baking powder

Liquid Ingredients
1/2 cup buttermilk
1/4 cup pilsner beer       
1 large egg  


And The Rest
8-pack of hot dogs
Wooden skewers
2 cups of more of cooking oil (I used a Crisco-clone and was terrified that the Chicago Trans-Fat Police might come and kick down my door).

Mix the dry ingredients together in a mixing bowl. In a seperate dish, beat together the egg, beer, and buttermilk until frothy. Add egg mixture to dry ingredients and blend until batter thickens. Wait 5 more minutes for the batter to set up, if necessary.                       

Skewer hot dogs. Heat oil to 350F. Pour batter mix into a tall glass. Dunk one dog at a time into batter mix, swirl, lift and let excess batter drip off back into the glass. Lay the battered dogs (just a few at a time) down into the oil and turn until they are golden brown. Remove and drain on paper towels. Dip with some German-style mustard and enjoy with…well, I think just about any beer will do with this treat!  

Beer Battered Corn Dogs


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