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Quick & Easy Corn Pups

Quick & Easy Corn Pups

Adapted from "Corn Pups" recipe featured in Woman's Day

Crispy bite-size treats on a stick, with delicious gluten-free option.

Servings 30 corn pups
Author Rosemary Stelmach

Ingredients

  • refined coconut oil, for frying (or any neutral oil)
  • 1/2 cup yellow cornmeal
  • 1/2 cup gluten-free all-purpose flour (or regular all-purpose flour)
  • 2 tablespoons dark brown sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon cayenne (optional)
  • 1/4 cup milk
  • 1/4 cup gluten-free beer (or regular beer)
  • 1 large egg
  • 1 12-ounce package cocktail franks (about 30)
  • lollipop or cake pop sticks, for serving

Instructions

  1. Add enough oil to a small saucepan or dutch oven to come 2" up the sides and heat to 350°F.  Place a metal cooling rack on a rimmed baking sheet and place it on the stovetop.

  2. In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, and optional cayenne.

  3. In a 2-cup measuring cup, whisk together the milk, beer and egg.  Add that mixture to the dry ingredients and whisk to combine. Transfer the batter back to the measuring cup or to a coffee mug (it makes for easier dipping).
  4. Working in batches (about 3-4 franks per batch), insert a skewer about 1⁄4" to 1⁄2" into one end of a frank and dip in the batter, twirling the skewer to coat the frank completely.  Transfer to the oil, using a fork or second skewer to slide it off the skewer. Cook until golden brown on all sides, 1 to 2 minutes. Using a slotted spoon or spider strainer, transfer to the prepared rack.  Repeat with the remaining franks and batter.

  5. Insert a lollipop or cake pop stick into the end of each cooked frank.  Serve immediately with mustard & ketchup or your favorite dipping sauce.

Recipe Notes

NOTE: I use Sabrett All Beef Skinless Cocktail Franks for this recipe.