@sweetmelissacooks: Corn Hogs (Cheesy Pulled Pork Corn Dogs) 4 wood skewers 8-10” 2 c leftover pulled pork, room temp 6 string cheeses, unwrapped Batter: 1 c yellow corn meal 1 c AP flour 3 TBSP sugar 2 tsp baking powder 1/4 tsp salt 1 1/4 c whole fat buttermilk 2 TBSP honey 1 large egg 1 TBSP light oil 2 qts oil, for frying Skewer cheese sticks onto skewers, leaving 3-4” at the bottom for holding. Set aside. On a piece of plastic wrap, press out 1/3c 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. Freeze for 30 minutes. When ready to cook, 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. Transfer batter to a large drinking glass for dipping. Remove corn hogs from freezer ad 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. 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. Serve with your favorite bbq sauce or condiment of choice. Enjoy!! #recipes #leftovers #pulledpork #corndogs #bbqrecipes #cheesepull

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Monday 14 October 2024 20:20:07 GMT