Corn Dogs: a kitchen method

A basket of corn dogs with one topped with mustard.

These kitchen-made 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!

I love to recreate some of my go-to fried foods at home, including fried pickles, deep fried Oreos and these insanely tasty corn dogs.

Homemade corn dogs are so easy to make and are even better than what you'd get at the fair!

A basket of corn dogs with one topped with mustard.

I can never resist a good corn dog! When I see those hand dipped corn dogs at the fair or at an amusement park, I just have to order one. This kitchen-made version of the classic dish is straightforward to make and produces reliable results every time.

How do you make corn dogs?

This recipe starts with a kitchen-made cornbread batter, which consists of cornmeal, flour, sugar, baking powder, egg and buttermilk. Place hot dogs on sticks, then thoroughly pat them dry with a paper towel. Pour the batter into a tall class, and dip a hot dog into the glass until it’s fully coated. Deep fry the hot dog until it’s golden brown, then repeat the process with the remaining hot dogs and batter. Serve immediately, and enjoy!

Hot dogs on sticks on a plate.

Tips for the reliable dogs

You can use your go-to brand of hot dogs for this recipe. I typically use Hebrew National. You can also use other types of sausage, such as hot links or chicken apple sausage.
This recipe will work with either popsicle sticks or candy sticks, whichever one you have on hand.
Use a thermometer to make sure that your oil is at the right temperature. If your oil is too hot, the corn dogs can burn. If the oil is too cold, the breading will absorb excess grease and be heavy.
While this recipe is finest when served right away, and leftovers can be stored in the refrigerator for up to 4 days, or in the freezer for up to 2 months. Reheat the hot dogs in a 350 degrees F oven until warmed through and crunchy.
It’s important to make sure your hot dogs are completely dry before you dip them in batter. If there is moisture on the hot dogs, the batter will slide off.
Having trouble with the batter not sticking to your hot dogs? You can try coating the hot dogs in a little flour or corn starch before you dip them.
If you feel that your batter is too thick, you can add another tablespoon or two of buttermilk to thin it out.

A bowl of cornmeal batter.

What to serve with corn dogs

The most common dipping sauces for corn dogs include ketchup and mustard. That being said, you can get creative and offer a variety of sauces such as BBQ sauce, ranch dressing or spicy mayo.

I typically round out the meal with a side of french fries, either frozen fries or my kitchen-made baked potato wedges. I also serve a vegetable, such as a unfussy green salad, or a roasted veggie such as asparagus or green beans.

A hot dog being dipped into a cup of corn batter.

The flavor of these corn dogs are SO much better than what you’d get at the fair or from a box in the freezer section. This is a must try recipe!

A basket of corn dogs with two of them cut open.

More tasty fried foods

Corn Dogs Video

Add as Google preferred source Authorthe Makdob kitchen A basket of corn dogs with one topped with mustard.

These kitchen-made 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! Time Prep Time20 minutes
Cook Time10 minutes
Chilling Time10 minutes
Total Time40 minutes

Course Main
Cuisine American
Serves 8

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.