Instructions:

• If using cooked veggies or chicken, prepare this ahead of time. Use leftovers, too!
• Prepare your skewers by soaking wood or bamboo skewers in water. 
• Plug in the corn dog maker to pre-heat. 
• In a large bowl, mix flour, corn meal, baking powder, salt and pepper.
• Add eggs and water/milk. Mix to combine. 
• Add more water/milk to get to the desired consistency of better. It should be thick enough to evenly coat your skewers with food. 
• IF you would like, add food coloring to your batter to make it fun and themed. This step is optional.
• Carefully, “skewer” your food. Be sure to only make the food as large as the well in the corndog maker.
  • If using cheese or veggies, cut into small pieces and alternate on your skewers. 
  • Get creative!
•  IF YOU FIND THE BATTER IS NOT STICKING TO YOUR FOOD, then you can
  1. Pat your food dry to remove any excess moisture.
  2. AND / OR lightly sprinkle your food with a little cornstarch.
• Once your batter is made and your food is skewered, it’s time to start making the dogs!
• You can do this in one of two ways – dip or scoop. While I like to dip when I am deep frying, for the corndog maker, I find the scoop method better. 
• Using two spoons, scoop a little batter from the bowl, and CAREFULLY add to the well of the corn dog maker you are using. Only fill 25-30% up the sides of the well and from end to end, long ways. I do two – three wells at a time. 
• Lay your skewers into the well, with the clean part of the skewer sticking out of the machine. 
• Carefully, use your spoon to cover the skewers and wells with more batter. Be careful not to overfill or the batter will squeeze out! It’s okay if that happens, just messy. 
• Once cooked, carefully take the corn dogs out of the maker and allow to cool.
• Eat with your choice of mustard, ketchup, or other dip!