Homemade corn dogs rival anything from the fair, with a golden, crispy cornmeal crust surrounding juicy hot dogs. This surprisingly easy recipe uses a simple batter and just a few minutes of frying to create a carnival favorite that's perfect for weeknight dinners or kid-friendly meals.
You won't believe how Easy it is to make Homemade Corn Dog
You won't believe how Easy it is to make Homemade Corn Dog Video
About This Recipe
The corn dog was invented at the 1942 Texas State Fair and combines two American favoritesâhot dogs and cornbread. The genius of coating them in cornmeal batter is that it crisps up beautifully while staying moist inside, creating the perfect texture contrast.
Ingredients for You won't believe how Easy it is to make Homemade Corn Dog
- 1 cup cornmeal
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 large egg
- 1.25 cups buttermilk
- 8 hot dogs
- Popsicle or craft sticks
- 1 quart vegetable oil, for frying
How to Make You won't believe how Easy it is to make Homemade Corn Dog
- Heat your vegetable oil in a large pot to 350 degrees.
- In a mixing bowl, stir together the cornmeal, flour, sugar, baking powder, and salt.
- Use a whisk to beat in the egg and milk.
- Insert the popsicle or craft sticks into each hot dog leaving enough of the stick showing to create a handle. Pat each hot dog dry with a paper towel.
- Transfer batter to a tall drinking glass for easy dipping. Dip each hot dog into the batter, covering the hot dog completely. After dipping, put immediately into the hot oil to fry.
- Fry each dog until golden brown, about 3-4 minutes per corndog. Put on paper towels to drain.
What to Serve With You won't believe how Easy it is to make Homemade Corn Dog
- Mustard (yellow, spicy brown, or Dijon)
- Ketchup or sriracha mayo
- Pickles or jalapeños
- French fries or tater tots
- Corn on the cob for a farm-themed meal
Frequently Asked Questions
Q: Can I bake these instead of frying?While baking is healthier, you won't get the same crispy exterior that makes corn dogs special. You can try air frying at 375°F for about 10 minutes for a compromise between health and crispy texture.
Q: What if I don't have corn dog sticks?
You can fry them without sticks and serve as corn dog bites. They're slightly trickier to flip, but they work in a pinch. Use wooden sticks soaked in water if you have them.
Ingredients
Method
- Heat your vegetable oil in a large pot to 350 degrees.
- In a mixing bowl, stir together the cornmeal, flour, sugar, baking powder, and salt.
- Use a whisk to beat in the egg and milk.
- Insert the popsicle or craft sticks into each hot dog leaving enough of the stick showing to create a handle. Pat each hot dog dry with a paper towel.
- Transfer batter to a tall drinking glass for easy dipping. Dip each hot dog into the batter, covering the hot dog completely. After dipping, put immediately into the hot oil to fry.
- Fry each dog until golden brown, about 3-4 minutes per corndog. Put on paper towels to drain.
Notes
Pro Tips:
Keep your oil at 375°F for even cookingâtoo hot and the outside burns before the inside cooks, too cool and they become greasy. Use good-quality hot dogs; the better your filling, the better your corn dog. Dip your stick-mounted hot dog in the batter and let excess drip off before frying to avoid overly thick coatings. Storage & Meal Prep:
Corn dogs are best served immediately while the coating is still crispy, but they keep at room temperature for a few hours. Reheat in a 350°F oven for about 10 minutes to refresh the coating. You can freeze the raw battered corn dogs on a sheet pan and cook from frozen, adding a minute or two to the frying time.
Keep your oil at 375°F for even cookingâtoo hot and the outside burns before the inside cooks, too cool and they become greasy. Use good-quality hot dogs; the better your filling, the better your corn dog. Dip your stick-mounted hot dog in the batter and let excess drip off before frying to avoid overly thick coatings. Storage & Meal Prep:
Corn dogs are best served immediately while the coating is still crispy, but they keep at room temperature for a few hours. Reheat in a 350°F oven for about 10 minutes to refresh the coating. You can freeze the raw battered corn dogs on a sheet pan and cook from frozen, adding a minute or two to the frying time.
Tried this recipe?
Let us know how it was!Filed Under
Appetizers · Easy Dinner Ideas
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