Question for cooks in the USA about corn dogs

Question

I'm an Australian married to an American man who misses his corn dogs, which we don't have over here. I've found some good recipes, but the problem is the ingredients - we either don't have them over here, or they have a different name. Cornmeal - is this the same as cornflour? And are your hot dogs skinless or do they have a skin on them? Do your hot dogs have any other names? We've got pop dogs, frankfurts and saveloys, as an example. I can get ketchup here, although it's not common (we have tomato sauce), but at least that apparently tastes the same as American ketchup.

I would appreciate any help anyone can give me here, as I really want to be able to make my husband corn dogs that taste like the ones in the States. Thanks!

Answer 1

My guess is that frankfurt would be the closest thing in Australia. I'm not sure what a pop dog is, but I think saveloys are similar to red hot hot dogs in the States, which aren't generally used in corn dogs. Most hot dogs are skinless I think.

Corn meal is corn flour, basically same as what you would use to make polenta. Its a coarsely ground corn flour.  

Answer 2

Cornflour is NOT the same as US cornmeal.  Your cornflour is the same as our corn starch, which is used as a thickener in gravies or pies or things like that.  Hopefully, you can get polenta which would be the same as our cornmeal.  Just make sure it's the "dry" polenta and not already cooked with a liquid.  The link below might help you.

Frankfurters are another name for hot dogs as well as weiners if you have those.  Some are skinless while some have casings and then they're all beef, or a combination of pork and beef.  I doubt your husband is missing the chicken or turkey hot dogs!  

Ketchup is a very sweet tomato sauce.  You might want to search for ketchup recipes and then "doctor" up a can of tomato sauce for him.  The corndogs are basically the hot dog or frankfurter encased in cornbread batter and then deep fat fried.

I'm sure your husband will enjoy your efforts and you might enjoy a corndog as well!

Answer 3

Don't listen to the first answerer. Cornmeal and corn flour or not the same thing. Corn meal is a grainier type product. Try buying uncooked polenta (same basic thing)

Answer 4

There is a slight difference between cornmeal and cornflour.  Cornmeal is a little grainier, but cornflour should work.  There may be a texture difference.  I don't know if you have corn muffin mix in Australia, but it works if you can find it.  A frankfurt should be the same thing as a hot-dog.  They should be the skinless variety.  

Ketchup?  For shame!  Corn dogs should be eaten with mustard.

Darn it!  Now I want one.

Answer 5

Cornmeal and cornflour are the same thing. Most Corndogs in America are made with  skinless chicken frank, but I assume traditional sausages would also work. Best of luck, and know that your husband is a lucky man. :)

Answer 6

cornflour is pretty similiar. It's a bit finer but, is still used for the things we use cornmeal for. Most hotdogs here are generally skinless now days. I couldn't find a reference to pop dogs online but, frankfurters are a name for hotdogs we have in common. Just make a cornbread batter, dip the dogs (on sticks) and deep fry.

Answer 7

1/2 cup fine yellow cornmeal

1/2 cup all-purpose flour

2 tablespoons sugar or honey- I prefer honey

1 heaping teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

1 large egg, beaten

1/2 cup milk

Ten 6-inch-long hot dogs with casings or skinless

Vegetable oil, for frying- can also use peanut or canola

Mustard, for serving

DIRECTIONS

In a large bowl, combine the cornmeal, flour, sugar, baking powder, salt and pepper. Add the egg and milk and mix just until blended. Let the batter stand for 20 minutes.

Spear each hot dog with a sturdy 8-inch wooden skewer, leaving about 2 inches of stick protruding for a handle.

Preheat the oven to 300°. In a large skillet, heat 1/2 inch of oil until shimmering. Dip a hot dog into the batter and twirl to coat; let the excess batter drip back into the bowl. Put the hot dog in the hot oil, repeat with another hot dog and fry until the batter is crisp and golden brown, 2 to 3 minutes per side. Drain the corn dogs on a rack set over a baking sheet and keep warm in the oven. Repeat with the remaining hot dogs, frying 2 at a time. Serve with mustard.