Go Back
+ servings
A basket of corn dogs with one topped with mustard.

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
Keyword corn dogs
Prep Time 20 minutes
Cook Time 10 minutes
Chilling Time 10 minutes
Total Time 40 minutes
Servings 8
Calories 327kcal
Author Sara Welch


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.



Calories: 327kcal | Carbohydrates: 46g | Protein: 11g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 49mg | Sodium: 606mg | Potassium: 312mg | Fiber: 2g | Sugar: 9g | Vitamin A: 79IU | Calcium: 97mg | Iron: 3mg