Mini Corn Dogs

Isaiah has been such a picky eater lately, I decided to make something I KNEW he would eat. I did take the blue cheese out of it just in case he didn't like it, haha. I don't remember what magazine this came out of, it's been printed out in my recipe folder for a really long time so it's probably from one of my parenting magazines.

You can do this without the skewers, I actually found it easier to just drop the hot dogs in to the batter to cover them. The only problem was the batter didn't stick to the hot dogs very well. I think drying them off with a paper towel beforehand might solve that problem.

1 cup all-purpose flour
2/3 cup yellow cornmeal
2 Tbsp sugar
1-1/2 baking powder
1/2 tsp dry mustard
1/4 tsp salt
1 Tbsp shortening
3/4 cup milk
1/4 cup blue cheese
1 egg
3 slices bacon (crisp cooked, finely crumbled or chopped)
6 jumbo beef franks (cut in half crosswise)
12 6-inch wooden skewers

• In large bowl, combine flour, cornmeal, sugar, baking powder, dry mustard, and salt. Cut in the shortening until mixture resembles fine crumbs.
• In a blender, combine milk, blue cheese, and egg. Cover and blend until almost smooth.
• Add egg mixture to flour mixture along with bacon, mix well.
• Meanwhile, heat 1 inch of oil in a heavy 10-inch skillet over medium heat to 365 degrees.
• Insert skewers into ends of franks. Holding on to skewers, cover franks in batter mixture.
• Place coated franks, 3-4 at a time, in hot oil. Turn with tongs after 10 seconds to prevent batter from sliding off. Cook until golden brown, turning to brown evenly.
• Remove and drain on a baking sheet lined with paper towels.