Veyo pool corndog recipe!

Veyo Pool Corndogs Recipe

This recipe for Veyo Pool Corndogs, by Jamie Garner, is from The Sommer Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:	Jamie Garner
Category:	Main Dishes: Beef, Pork and Lamb
Ingredients:	1 c. cornmeal 1/4 c. sugar 1 1/2 c. milk or buttermilk 3/4 Tbsp Oil 1 egg 1 3/4 c. flour 1 Tbsp. baking powder pinch salt squeeze of honey
Directions:	Heat a pot of oil to about 375 degrees. Combine the dry ingredients in a bowl, adding the milk, oil and honey last. Add the milk just until you have the same consistency as a think pancake batter, the add oil and honey. Pour the batter into a tall drinking glass. Insert a stick (disposable skewers or chopsticks) into the hot dog, pat it dry, then roll into the batter. Immediately place in the hot oil and turn as necessary to brown all sides. It will only take a few minutes to cook until the cornbread is deep golden brown. Remove and drain on paper towels.
	Personal Notes: If you have trouble getting your batter to stick, dip the battered dog into the hot oil for just a couple of seconds to set a thin layer of batter. Allow it to cool a bit then re-batter it. The second layer will stick much better. You can also do mini corn-dog bites.

Here is another recipe that I found that claims to be the Veyo Pool's, but the main difference I can see is the amount of flour.

Homemade Corn Dogs
Makes 10 Corn Dogs

1 cup yellow cornmeal
1 cup all-purpose flour
1/4 cup sugar
1 Tablespoon baking powder
1/4 teaspoon salt
1 egg, beaten
1 1/2 cups buttermilk (regular milk works too)
1 Tablespoon vegetable oil
1 Tablespoon honey
1 (10 count) package Hot Dogs
10 wooden skewers or chopsticks

2 Quarts Vegetable Oil, for frying

Directions: In a medium or large pot, add the oil. Turn heat to medium and heat oil to 350 degrees F.

In a large bowl, add the cornmeal, flour, sugar, baking powder and salt. Stir together. Then add the beaten egg, buttermilk, oil and honey. Stir until combined. (Batter should be a little thicker than pancake batter)

Remove hot dogs from package. Wipe them all dry with a paper towel (this will help the batter stick to them better) Insert one skewer or wooden stick into each hot dog.

Pour the batter into a tall drinking glass. Holding by the skewer, take one hot dog and dunk it into the batter, coating all of the hot dog. Slowly remove from batter and let a little excess batter drip back into the cup. Immediately place it into the hot oil, while still holding the stick. Turn as necessary to brown all sides. Cook for 2-3 minutes, or until all sides are a deep golden brown. Remove from hot oil and place on paper towels to drain grease. Repeat with all hot dogs.