These homemade corn dogs are coated in a sweet and savory cornbread batter, then deep fried to golden brown perfection. A fun meal option that tastes way better than what you’d get at the local fair!
I can never resist a good corn dog! When I see those hand dipped corn dogs at the fair or at an amusement park, I just have to order one. This homemade version of the classic dish is easy to make and produces perfect results every time.
How do you make corn dogs?
This recipe starts with a homemade cornbread batter, which consists of cornmeal, flour, sugar, baking powder, egg and buttermilk. Place hot dogs on sticks, then thoroughly pat them dry with a paper towel. Pour the batter into a tall class, and dip a hot dog into the glass until it’s fully coated. Deep fry the hot dog until it’s golden brown, then repeat the process with the remaining hot dogs and batter. Serve immediately, and enjoy!
Tips for the perfect dogs
- You can use your favorite brand of hot dogs for this recipe. I typically use Hebrew National. You can also use other types of sausage, such as hot links or chicken apple sausage.
- This recipe will work with either popsicle sticks or candy sticks, whichever one you have on hand.
- Use a thermometer to make sure that your oil is at the right temperature. If your oil is too hot, the corn dogs can burn. If the oil is too cold, the breading will absorb excess grease and be heavy.
- While this recipe is best when served right away, and leftovers can be stored in the refrigerator for up to 4 days, or in the freezer for up to 2 months. Reheat the hot dogs in a 350 degrees F oven until warmed through and crispy.
- It’s important to make sure your hot dogs are completely dry before you dip them in batter. If there is moisture on the hot dogs, the batter will slide off.
- Having trouble with the batter not sticking to your hot dogs? You can try coating the hot dogs in a little flour or corn starch before you dip them.
- If you feel that your batter is too thick, you can add another tablespoon or two of buttermilk to thin it out.
What to serve with corn dogs
The most common dipping sauces for corn dogs include ketchup and mustard. That being said, you can get creative and offer a variety of sauces such as BBQ sauce, ranch dressing or spicy mayo.
I typically round out the meal with a side of french fries, either frozen fries or my homemade baked potato wedges. I also serve a vegetable, such as a simple green salad, or a roasted veggie such as asparagus or green beans.
The flavor of these corn dogs are SO much better than what you’d get at the fair or from a box in the freezer section. This is a must try recipe!
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For the batter
- 1 cup all purpose flour
- 1 cup cornmeal
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/8 teaspoon pepper
- 2 tablespoons granulated sugar
- 1 egg
- 2 tablespoons honey
- 1 cup buttermilk
For the corn dogs
- 10 hot dogs
- 10 popsicle or craft sticks
- neutral flavored oil for frying such as canola oil or peanut oil
For the batter
- Place the flour, cornmeal, baking powder, baking soda, salt, pepper and sugar in a bowl. Stir to combine.
- Add the egg, honey and buttermilk to the bowl. Stir until just combined. Chill the batter for at least 10 minutes.
For the corn dogs
- Heat 4 inches of oil in a deep pot to 350 degrees F.
- Insert the sticks about halfway into the hot dogs. Pat the hot dogs dry with a paper towel.
- Pour the cornbread batter into a tall glass. Dip a hot dog all the way into the batter until it's coated, then transfer the hot dog to the pot of oil.
- Cook the hot dog for 3-4 minutes or until golden brown. Repeat the process with the remaining hot dogs and batter.
- Drain the cooked corn dogs on paper towels, then serve.