Homemade Corn Dogs
Creamy, crispy, and utterly nostalgic — these Homemade Corn Dogs are the kind of comfort food that disappears fast at parties and family dinners.
Servings: 12 servings
Equipment
- Large Pot
- Mixing Bowl
- Whisk
- Wooden Skewers
- Wire Rack
Ingredients
Ingredients
- 1 large Egg, lightly beaten
- 3/4 cup Yellow cornmeal
- 12 pieces Hot dogs
- 3/4 cup All-purpose flour
- 2 tsp Vegetable oil (plus more for frying)
- 1 tbsp Sugar
- 3/4 cup Buttermilk
- 1/4 tsp Salt
- 2 tbsp Honey
- 1 1/2 tsp Baking powder
- 2 quarts Oil, for frying (vegetable or canola)
- 12 pieces Wooden skewers
Instructions
- Prepare your frying station: place a wire rack or plates lined with paper towels nearby to drain cooked corn dogs. Insert a wooden skewer into each hot dog, leaving enough stick exposed to use as a handle.
- Heat the oil: pour 2 quarts of oil into a large pot and heat on the stove until it reaches 350°F. Use a thermometer to maintain the temperature.
- Mix dry ingredients: in a large bowl, combine 1 tablespoon sugar, 3/4 cup all-purpose flour, 1/4 teaspoon salt, 1 1/2 teaspoons baking powder, and 3/4 cup yellow cornmeal. Whisk to evenly distribute everything.
- Add wet ingredients: stir the lightly beaten egg, 3/4 cup buttermilk, 2 tablespoons honey, and 2 teaspoons vegetable oil into the dry mixture until smooth. The batter should be thick enough to coat the hot dog; if it’s too thin, add a tablespoon more flour.
- Rest the batter: allow the batter to rest for 10 minutes so the cornmeal hydrates and the texture firms slightly.
- Coat the hot dogs: pat hot dogs dry with a paper towel. Dip each skewered hot dog into the batter, turning to coat fully. Lift and let excess batter drip back into the bowl; a thick, even coating is ideal.
- Fry: carefully place battered corn dogs into the hot oil. Fry in batches so you don’t overcrowd the pot. Cook each corn dog for 2–3 minutes, turning if needed, until evenly golden brown and crispy.
- Drain and serve: remove corn dogs with tongs and drain on the prepared rack or paper towels. Serve hot with mustard, ketchup, or your favorite dipping sauce.
Notes
Make sure the egg is lightly beaten and the buttermilk is at room temperature if possible for better batter consistency. Trim hot dogs if needed so they fit into your pot and aren’t too long on the skewer.