Easy Homemade Corn Dogs

We love corn dogs around here. I’ll be honest – until recently, we were buying frozen corn dogs just so we could have some on hand, but they aren’t quite the quality I remember from going to our local fair or buying them from a beach vendor. That’s when I started making these easy homemade corn dogs.

In just about half an hour (prep and cooking included), these delicious corn dogs are ready to eat! We love to serve them with some fries or potato chips and coleslaw. It’s such a fun meal that the whole family loves.

Easy Homemade Corn Dogs

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: Makes 6 corn dogs

Ingredients

• 6 hot dogs
• 6 wooden skewers or sticks
• 3/4 cup yellow cornmeal
• 3/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1 tablespoon granulated sugar
• 1 large egg
• 3/4 cup buttermilk (or you can use regular milk with a tablespoon of vinegar or lemon juice added)
• Vegetable oil, for frying

Instructions

Prep the Hot Dogs:

Start by drying the hot dogs with paper towels. Skewer the hot dogs with wooden sticks, making sure they’re centered and the stick goes about halfway up the hot dog.

Prepare the Batter:

In a large bowl, whisk together the cornmeal, flour, salt, baking powder, baking soda, and sugar. In a separate bowl, beat the egg and then mix in the buttermilk.

Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be thick enough to coat the hot dogs well. If it’s too thick, you can add a little more buttermilk.

Heat the Oil:

Pour the vegetable oil into a deep fryer or large pot, ensuring there’s enough oil to completely submerge the corn dogs. Heat the oil to 350°F (175°C). Use a thermometer to check the temperature, as accurate heat is crucial for cooking them perfectly.

Dip and Fry:

Pour the batter into a tall glass for easier dipping. Dip each skewered hot dog into the batter, ensuring it’s completely coated. Let the excess batter drip off for a moment, then carefully lower it into the hot oil. Fry the corn dogs in batches, if necessary, to avoid overcrowding, for about 2-3 minutes or until they’re golden brown and crispy.

Drain:

Once cooked, remove the corn dogs from the oil using a slotted spoon and drain them on paper towels to remove any excess oil.

Serve:

Serve your corn dogs hot with your favorite condiments. My mom always liked hers with mustard while my daughter prefers ketchup. Me? I like to mix BBQ sauce with mayo for a dipping sauce that is out of this world.

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Easy Homemade Corn Dogs

We love corn dogs around here. I'll be honest – until recently, we were buying frozen corn dogs just so we could have some on hand, but they aren't quite the quality I remember from going to our local fair or buying them from a beach vendor. That's when I started making these easy homemade corn dogs.

In just about half an hour (prep and cooking included), these delicious corn dogs are ready to eat! We love to serve them with some fries or potato chips and coleslaw. It's such a fun meal that the whole family loves.

Course Main Course

Cuisine American/Canadian

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 6

Calories 281 kcal

Ingredients

• 6 hot dogs
• 3/4 cup yellow cornmeal
• 3/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1 tablespoon granulated sugar
• 1 large egg
• 3/4 cup buttermilk or you can use regular milk with a tablespoon of vinegar or lemon juice added
• Vegetable oil for frying

Instructions

1. Prep the Hot Dogs: Start by drying the hot dogs with paper towels. Skewer the hot dogs with wooden sticks, making sure they’re centered and the stick goes about halfway up the hot dog.
2. Prepare the Batter: In a large bowl, whisk together the cornmeal, flour, salt, baking powder, baking soda, and sugar. In a separate bowl, beat the egg and then mix in the buttermilk. Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be thick enough to coat the hot dogs well. If it’s too thick, you can add a little more buttermilk.
3. Heat the Oil: Pour the vegetable oil into a deep fryer or large pot, ensuring there’s enough oil to completely submerge the corn dogs. Heat the oil to 350°F (175°C). Use a thermometer to check the temperature, as accurate heat is crucial for cooking them perfectly.
4. Dip and Fry: Pour the batter into a tall glass for easier dipping. Dip each skewered hot dog into the batter, ensuring it’s completely coated. Let the excess batter drip off for a moment, then carefully lower it into the hot oil. Fry the corn dogs in batches, if necessary, to avoid overcrowding, for about 2-3 minutes or until they’re golden brown and crispy.
5. Drain: Once cooked, remove the corn dogs from the oil using a slotted spoon and drain them on paper towels to remove any excess oil.
6. Serve: Serve your corn dogs hot with your favorite condiments like ketchup, mustard, or mayonnaise.

Nutrition Facts

Easy Homemade Corn Dogs

Amount Per Serving

Calories 281 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 3g19%

Trans Fat 0.003g

Polyunsaturated Fat 2g

Monounsaturated Fat 4g

Cholesterol 51mg17%

Sodium 471mg20%

Potassium 214mg6%

Carbohydrates 38g13%

Fiber 2g8%

Sugar 4g4%

Protein 10g20%

Vitamin A 89IU2%

Vitamin C 0.05mg0%

Calcium 60mg6%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.