Alton Brown Corn Dogs Recipes

ALTON BROWN'S CORN DOGS

Alton Brown's Corn Dogs image

Make and share this Alton Brown's Corn Dogs recipe from Food.com.

Provided by Xexe383

Categories Lunch/Snacks

Time 40m

Yield 8 corn dogs

Number Of Ingredients 13

Ingredients

1 gallon peanut oil
1 cup yellow cornmeal
1 cup all-purpose flour
2 teaspoons kosher salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon cayenne pepper
2 tablespoons jalapeno peppers, seeded and finely minced (approximately 1 large)
1 (8 1/2 ounce) can cream-style corn
1/3 cup finely grated onion
1 1/2 cups buttermilk
4 tablespoons cornstarch, for dredging
8 beef hot dogs

Steps:

Pour oil into a deep fryer or large heavy pot and heat to 375 degrees F.
In a medium mixing bowl, combine the cornmeal, flour, salt, baking powder, baking soda, and cayenne pepper.
In a separate bowl, combine the jalapeno, corn, onion, and buttermilk.
Add the dry ingredients to the wet ingredients all at once, and stir only enough times to bring the batter together; there should be lumps.
Set batter aside and allow to rest for 10 minutes.
Scatter the cornstarch into a dry pie pan.
Roll each hot dog in the cornstarch and tap well to remove any excess.
Transfer enough batter to almost fill a large drinking glass.
Refill the glass as needed.
Place each hot dog on chopsticks, and quickly dip in and out of the batter.
Immediately and carefully place each hot dog into the oil, and cook until coating is golden brown, about 4 to 5 minutes.
With tongs, remove to cooling rack, and allow to drain for 3 to 5 minutes.

ALTON BROWN'S CREAMED CORN

Alton Brown's Creamed Corn image

Well alton calls this "better than grandma's" creamed corn. Well my grandmom always made the can variety So i am sure it is better.

Provided by Xexe383

Categories Vegetable

Time 20m

Yield 3 cups

Number Of Ingredients 10

Ingredients

1/2 onion, diced
1 tablespoon butter
2 pinches kosher salt
8 ears fresh corn
1 sprig fresh rosemary, bruised
1 tablespoon sugar
1/4 teaspoon turmeric
2 tablespoons yellow cornmeal
1 cup heavy cream
fresh ground black pepper

Steps:

In a saucepan over medium heat, sweat the onion in butter and salt until translucent.
In a large mixing bowl, place a paper bowl in the middle of the bowl.
Resting the cob on the bowl in a vertical position remove only the tops of the kernel with a knife, using long smooth downward strokes and rotating the cob as you go.
After the cob has been stripped, use the dull backside of your knife to scrape any remaining pulp and milk off the cob.
Add the corn and pulp mixture to the saucepan and cook over medium high until the juice from the corn has tightened.
Add the rosemary.
Sprinkle the corn with the sugar and turmeric.
Stir constantly for about 2 minutes.
Sprinkle the cornmeal onto the corn, using a whisk to combine well.
Add the heavy cream and cook until the corn has softened, about 2 to 3 minutes.
Remove the rosemary.
Season with freshly ground black pepper.

Nutrition Facts : Calories 557, Fat 36.2, SaturatedFat 21.2, Cholesterol 118.9, Sodium 192.7, Carbohydrate 57.9, Fiber 7.2, Sugar 12.8, Protein 10

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