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There’s something irresistibly nostalgic about biting into a golden, crispy homemade corn dog—a beloved snack reminiscent of carefree childhood days at fairs, amusement parks, and summer festivals. Making homemade corn dogs is easier than you might think, and the delicious results are well worth the effort. With a simple batter of cornmeal and flour, perfectly fried until golden, this recipe delivers the classic taste you remember and love.

Stck of corn dogs on plate.

Ingredients

Plate of hot dogs on skewer surrounded by dry ingredient to make corn dogs.
  • Cornmeal: Use finely ground yellow cornmeal for the best texture.
  • Hot Dogs: Choose your favorite brand—traditional beef, chicken, turkey, or even vegetarian hot dogs all work great.
  • Honey: Adds a subtle sweetness and depth of flavor to the batter.

Instructions

Collage of steps to make corn dogs.
  1. Prepare the hot dogs.
  2. Mix the dry ingredients.
  3. Mix the wet ingredients.
  4. Combine wet and dry ingredients.
  5. Dip the hot dogs.
  6. Fry.

Tips for Perfect Corn Dogs:

  • Dry the hot dogs: Pat hot dogs dry with a paper towel before dipping to help the batter stick better.
  • Oil Temperature: Maintain consistent oil temperature around 350°F (175°C) to ensure even cooking and crispiness.
  • Use Tall Glass for Batter: Pour the batter into a tall, narrow glass to make it easier to dip and coat hot dogs evenly.
  • Fry in Batches: Don’t overcrowd the pan; frying in batches helps maintain proper oil temperature and ensures crispiness.
  • Serve Immediately: Corn dogs taste best hot and crispy right after frying, but you can also reheat leftovers briefly in the oven or air fryer.

3 Most Common Corn Dog Questions

  1. Why won’t the batter stick to my hot dogs? The batter may not stick well if the hot dogs are too moist. Patting them dry thoroughly with a paper towel helps the batter adhere better. Additionally, lightly dusting the hot dogs with flour or cornstarch before dipping can further improve batter adhesion.
  2. Can I bake corn dogs instead of frying them? Yes! Preheat your oven to 375°F (190°C). After dipping the hot dogs in batter, place them on a baking sheet lined with parchment paper. Bake for 15-20 minutes, turning halfway through, until golden and crisp. They won’t be quite as crispy as fried versions.
  3. Can homemade corn dogs be frozen? Absolutely! Allow the corn dogs to cool completely after frying. Place them on a baking sheet in the freezer until solid, then transfer them to an airtight freezer bag or container. They can be reheated from frozen in the oven at 350°F (175°C) for about 15-20 minutes, or in an air fryer for 8-10 minutes at the same temperature, until hot and crisp again.
Stck of corn dogs on plate.

Old-Fashioned Corn Dogs

Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 6 corn dogs
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Ingredients

  • 6 each hot dogs
  • 6 each wooden skewers
  • ¾ cup yellow cornmeal
  • ¾ cup all-purpose flour
  • ¼ teaspoon salt
  • ¼ teaspoon baking powder
  • ⅛ teaspoon baking soda
  • 1 tablespoon granulated sugar
  • 1 large egg
  • ¾ cup buttermilk
  • Vegetable oil about 3 inches deep for frying

Instructions

  • Dry the hot dogs with paper towels. Insert skewers about halfway into hot dogs, leaving enough length as a handle. Set aside.
    6 each hot dogs, 6 each wooden skewers
  • In a large bowl, whisk together the cornmeal, flour, salt, baking powder, baking soda, and sugar.
    ¾ cup yellow cornmeal, ¾ cup all-purpose flour, ¼ teaspoon salt, ¼ teaspoon baking powder, ⅛ teaspoon baking soda, 1 tablespoon granulated sugar
  • In another bowl, combine milk, and egg until smooth. Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be thick enough to coat the hot dogs well. If it's too thick, you can add a little more buttermilk.
    1 large egg, ¾ cup buttermilk
  • Heat about 3 inches of vegetable oil in a deep saucepan or pot to 350°F . Use a thermometer to check the temperature, as accurate heat is crucial for cooking them perfectly.
    Vegetable oil
  • Pour the batter into a tall glass for easier dipping. Dip each skewered hot dog into the batter, ensuring it's completely coated. Let the excess batter drip off for a moment, then carefully lower it into the hot oil.
  • Fry the corn dogs in batches, if necessary, to avoid overcrowding, for about 2-3 minutes or until they're golden brown and crispy.
  • Once cooked, remove the corn dogs from the oil using a slotted spoon and drain on paper towels. Serve warm with your favorite dipping sauces.

Notes

    • Pat hot dogs dry with a paper towel before dipping to help the batter stick better.
    • Make sure the oil is hot enough and maintain consistent oil temperature around 350°F to ensure even cooking and crispiness.
    • Use Tall Glass for Batter: Pour the batter into a tall, narrow glass to make it easier to dip and coat hot dogs evenly.
    • Serve Immediately: Corn dogs taste best hot and crispy right after frying, but you can also reheat leftovers briefly in the oven or air fryer.
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