Corn Dogs

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!

Course Main

Cuisine American

Prep Time 20

Cook Time 10

Chilling Time 10

Total Time 40

Servings

Calories 327kcal

Author Sara Welch

Ingredients

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

Instructions

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.

Video

Nutrition