Directions
- 1Skewer cheese sticks onto skewers, leaving 3-4” at the bottom for holding. Set aside.
- 2On 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.
- 3Freeze for 30 minutes.
- 4Combine 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.
- 5Transfer batter to a large drinking glass for dipping.
- 6Remove 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.
- 7Cook 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.
- 8Serve with your favorite bbq sauce or condiment of choice.
Ingredients
- 4 wood skewers
- 2 c leftover pulled pork
- 6 string cheeses
- 1 c yellow corn meal
- 1 c all purpose flour
- 3 TBSP sugar
- 2 tsp baking powder
- 0.25 tsp salt
- 1.25 c whole fat buttermilk
- 2 TBSP honey
- 1 large egg
- 1 TBSP light oil
- 2 qts oil
Equipment
wood skewersplastic wraplarge bowlwhisklarge potlarge drinking glasstongspaper towel lined plate
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