Corn Hogs
Directions
- 1Skewer cheese sticks onto skewers, leaving 3-4” at the bottom for holding. Set aside.
- 2Skewer cheese sticks onto skewers, leaving 3-4” at the bottom for holding. Set aside.
- 3Skewer cheese sticks onto skewers, leaving 3-4” at the bottom for holding. Set aside.
- 4On a piece of plastic wrap, press out 1/3 c pulled pork into a rectangle the length of the cheese stick. Place skewered cheese stick in the center of the pork. Use the plastic wrap to wrap pork around the cheese stick, then twist tightly to form a “corn dog” shape.
- 5On a piece of plastic wrap, press out 1/3 c pulled pork into a rectangle the length of the cheese stick. Place skewered cheese stick in the center of the pork. Use the plastic wrap to wrap pork around the cheese stick, then twist tightly to form a “corn dog” shape.
- 6On a piece of plastic wrap, press out 1/3 c pulled pork into a rectangle the length of the cheese stick. Place skewered cheese stick in the center of the pork. Use the plastic wrap to wrap pork around the cheese stick, then twist tightly to form a “corn dog” shape.
- 7Freeze for 30 minutes.
- 8Freeze for 30 minutes.
- 9Freeze for 30 minutes.
- 10Combine the dry ingredients for the batter in a large bowl. Mix in the wet ingredients. Set batter aside for 15 minutes, then heat oil to 350F in a large pot.
- 11Combine the dry ingredients for the batter in a large bowl. Mix in the wet ingredients. Set batter aside for 15 minutes, then heat oil to 350F in a large pot.
- 12Combine the dry ingredients for the batter in a large bowl. Mix in the wet ingredients. Set batter aside for 15 minutes, then heat oil to 350F in a large pot.
- 13Transfer batter to a large drinking glass for dipping.
- 14Transfer batter to a large drinking glass for dipping.
- 15Transfer batter to a large drinking glass for dipping.
- 16Remove corn hogs from freezer and remove plastic wrap. Stir the batter, then dip one of the corn hogs into the batter, gently twisting to coat. Shake off excess batter, then use the stick to carefully drop the corn hog into the oil.
- 17Remove corn hogs from freezer and remove plastic wrap. Stir the batter, then dip one of the corn hogs into the batter, gently twisting to coat. Shake off excess batter, then use the stick to carefully drop the corn hog into the oil.
- 18Remove corn hogs from freezer and remove plastic wrap. Stir the batter, then dip one of the corn hogs into the batter, gently twisting to coat. Shake off excess batter, then use the stick to carefully drop the corn hog into the oil.
- 19Cook for 4-6 minutes, turning as needed until golden. Transfer to a paper towel lined plate. Repeat until all corn hogs are assembled and cooked.
- 20Cook for 4-6 minutes, turning as needed until golden. Transfer to a paper towel lined plate. Repeat until all corn hogs are assembled and cooked.
- 21Cook for 4-6 minutes, turning as needed until golden. Transfer to a paper towel lined plate. Repeat until all corn hogs are assembled and cooked.
- 22Serve with your favorite bbq sauce or condiment of choice.
- 23Serve with your favorite bbq sauce or condiment of choice.
- 24Serve with your favorite bbq sauce or condiment of choice.
Ingredients
- 4 wood skewers
- 4 wood skewers
- 4 wood skewers
- 2 c leftover pulled pork
- 2 c leftover pulled pork
- 2 c leftover pulled pork
- 6 string cheeses
- 6 string cheeses
- 6 string cheeses
- 1 c yellow corn meal
- 1 c yellow corn meal
- 1 c yellow corn meal
- 1 c all purpose flour
- 1 c all purpose flour
- 1 c all purpose flour
- 3 TBSP sugar
- 3 TBSP sugar
- 3 TBSP sugar
- 2 tsp baking powder
- 2 tsp baking powder
- 2 tsp baking powder
- 0.25 tsp salt
- 0.25 tsp salt
- 0.25 tsp salt
- 1.25 c whole fat buttermilk
- 1.25 c whole fat buttermilk
- 1.25 c whole fat buttermilk
- 2 TBSP honey
- 2 TBSP honey
- 2 TBSP honey
- 1 large egg
- 1 large egg
- 1 large egg
- 1 TBSP light oil
- 1 TBSP light oil
- 1 TBSP light oil
- 2 qts oil
- 2 qts oil
- 2 qts oil
Equipment
wood skewersplastic wraplarge bowlwhisklarge potlarge drinking glasstongspaper towel lined plate