Authentic Springfield Style Corn Dogs on the Arteflame Grill

Introduction

Transport your taste buds straight to Route 66 with this authentic recipe for Springfield Style Corn Dogs, cooked to perfection on the Arteflame Grill. Originating from the heart of Illinois, this culinary icon—often associated with the legendary Cozy Dog Drive In—revolutionized the way we enjoy hot dogs by encasing them in a batter that is crispy on the outside and pillowy soft on the inside. Unlike frozen alternatives, these homemade gems feature a freshly mixed cornmeal batter that delivers a sweet and savory crunch with every bite. Cooking them on the Arteflame adds a unique element to the process; by utilizing the center grill grate for a Dutch oven or heavy pot, you can achieve the perfect consistent frying temperature while enjoying the open-air ambiance of outdoor cooking. Whether you are hosting a summer barbecue or looking to recreate a piece of Americana history, these corn dogs are sure to be the star of the show.

Ingredients

The Batter and Meat

• 8 High-quality hot dogs (all-beef preferred for authentic flavor)
• 1 cup All-purpose flour
• 1/2 cup Yellow cornmeal (fine ground works best)
• 1/4 cup Granulated sugar
• 1 1/2 tsp Baking powder
• 1/2 tsp Salt
• 1 cup Milk (whole milk provides richness)
• 1 Large egg
• 1 tbsp Vegetable oil (plus more for frying)
• 8 Wooden skewers or thick bamboo sticks
• Cornstarch (for dusting the hot dogs)

Instructions

Step 1: Prepare the Hot Dogs

1. Remove the hot dogs from their packaging and pat them completely dry with paper towels. This is crucial as moisture prevents the batter from sticking.
2. Lightly dust each hot dog with a thin layer of cornstarch to ensure the batter adheres perfectly.
3. Insert a wooden skewer lengthwise into each hot dog, leaving enough handle at the bottom to hold comfortably. Set them aside on a tray.

Step 2: Mix the Batter

1. In a large mixing bowl, whisk together the dry ingredients: flour, yellow cornmeal, sugar, baking powder, and salt.
2. In a separate measuring cup or small bowl, whisk the egg, milk, and 1 tablespoon of vegetable oil until well combined.
3. Pour the wet ingredients into the dry mixture. Stir gently until just combined; do not overmix, or the batter will become tough.
4. Transfer the batter into a tall drinking glass or a mason jar. This vertical vessel makes dipping the corn dogs much easier and ensures an even coat.

Step 3: Fire Up the Arteflame

1. Build a medium-sized fire in your Arteflame grill to establish a steady heat source.
2. Place a cast-iron Dutch oven or a deep, heavy-bottomed pot directly on the center grill grate.
3. Fill the pot with enough vegetable oil or peanut oil to submerge the corn dogs (about 3-4 inches deep).
4. Heat the oil to 350°F (175°C). Use a candy or meat thermometer to monitor the temperature closely, as the open fire can heat oil quickly.

Step 4: Dip and Fry

1. Once the oil is at temperature, take a skewered hot dog and dip it straight down into the tall glass of batter.
2. Twist the skewer as you pull it out to ensure a full, even coating and to catch any drips.
3. Immediately—and carefully—lower the battered dog into the hot oil. Hold the stick for a few seconds before releasing it to prevent it from sticking to the bottom of the pot.
4. Fry 2 or 3 corn dogs at a time for about 3 to 4 minutes, turning them occasionally with tongs, until they are golden brown and crispy.
5. Remove carefully and place on a wire rack or paper towels to drain excess oil.

Tips

Mastering the Springfield Style Corn Dog on an outdoor grill requires attention to temperature and texture. First, the oil temperature is paramount; if it is too cool, the batter will absorb oil and become greasy, but if it is too hot, the outside will burn before the hot dog heats through. Since you are cooking over live fire on the Arteflame, keep a close eye on your thermometer and move the pot slightly off-center if the oil gets too hot. Secondly, batter consistency matters. It should be thick like pancake batter. If it slides right off the hot dog, whisk in a little more flour. Conversely, if it is too doughy, add a splash of milk. Finally, never skip the step of drying the hot dogs and dusting them with cornstarch; this is the secret to preventing the dreaded "batter slip" where the coating falls off in the fryer.

Variations

While the classic Springfield style is hard to beat, you can easily customize this recipe to suit your palate or dietary needs. Here are a few creative twists to try on your Arteflame:

• Cheesy Corn Dogs: Before battering, wrap a slice of American cheese around the hot dog or use cheese-filled sausages for a gooey center.
• Spicy Jalapeño Dogs: Add a tablespoon of finely minced jalapeños and a pinch of cayenne pepper to the batter for a kick of heat.
• Mini Corn Dog Bites: Cut the hot dogs into thirds before skewering for bite-sized appetizers that cook faster and are great for parties.
• Breakfast Dogs: Swap the hot dog for a precooked breakfast sausage link and dip in the batter for a morning treat, served with maple syrup.
• Beer Batter Style: Substitute half of the milk with your favorite lager or ale to create a lighter, airier crisp on the batter.

Best pairings

A classic corn dog deserves sides that complement its savory sweetness and fried texture without overpowering it. Since you already have the Arteflame fired up, utilize the flat steel plancha to prepare your sides simultaneously.

• Grilled French Fries: Slice potatoes and toss them in oil, then fry them directly on the flat cooktop of the Arteflame until crispy.
• Classic Condiments: Serve with plenty of yellow mustard (the traditional choice) or ketchup. For a twist, try a honey-mustard dip or spicy sriracha mayo.
• Coleslaw: A tangy, vinegar-based coleslaw cuts through the richness of the fried batter and refreshes the palate.
• Grilled Onions: Sauté onions on the Arteflame plancha until caramelized; they make a fantastic savory side.
• Milkshakes: For the ultimate diner experience, pair your hot and salty corn dog with a cold, thick vanilla or chocolate milkshake.

Conclusion

Recreating Springfield Style Corn Dogs on the Arteflame grill is more than just cooking dinner; it is an experience that bridges culinary history with modern outdoor grilling. The combination of the smoky atmosphere from the wood fire and the golden, sweet crunch of the cornmeal batter creates a flavor profile that oven-baked versions simply cannot replicate. These corn dogs are nostalgic, comforting, and undeniably fun to eat, making them a perfect addition to family gatherings or weekend cookouts. By following these simple steps and utilizing the versatility of your Arteflame, you bring the spirit of Route 66 right to your backyard. Gather your friends, heat up the oil, and enjoy the timeless taste of a perfectly fried corn dog.