Corn Hogs www.tiktok.com 1 mins Pick the duration units Minutes Hours Save Delete Delete recipe Are you sure you want to delete this recipe? cancel Yes, delete cancel ✕ How to import recipes? Not sure how to import recipes to other apps? Check one of the guides bellow! Notion Evernote close Export copied = false, 2000)" disabled class="opacity-50" > Copied! Copy {loading = false; export_guides_dialog.showModal()}, 2000)" > Exporting... Plain text {loading = false; export_guides_dialog.showModal()}, 2000)" > Exporting... Notion markdown {loading = false; export_guides_dialog.showModal()}, 2000)" > Exporting... Evernote enex Print Cancel Edit save Directions 1. Skewer cheese sticks onto skewers, leaving 3-4” at the bottom for holding. Set aside. 2. On 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. 3. Freeze for 30 minutes. 4. Combine 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. 5. Transfer batter to a large drinking glass for dipping. 6. Remove 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. 7. Cook 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. 8. Serve with your favorite bbq sauce or condiment of choice. 1. Skewer cheese sticks onto skewers, leaving 3-4” at the bottom for holding. Set aside. 2. On 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. 3. Freeze for 30 minutes. 4. Combine 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. 5. Transfer batter to a large drinking glass for dipping. 6. Remove 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. 7. Cook 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. 8. Serve with your favorite bbq sauce or condiment of choice. Add Direction 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 0.2 tsp salt 1.2 c whole fat buttermilk 2 TBSP honey 1 large egg 1 TBSP light oil 2 qts oil - + - + - + - + - + - + - + - + - + - + - + - + - + Add ingredient Equipment wood skewers plastic wrap large bowl whisk large pot large drinking glass tongs paper towel lined plate Add equipment Tips Add tip How accurate is this recipe? Submit Cancel save Extract your Next Recipe! Extract Recipe