Homemade Corn Dogs

Featured in: Evening meals for every day

Imagine biting into a Homemade Corn Dog 🌭, where the crispy, golden crust meets the juicy, tender sausage in a symphony of flavors and textures. This recipe isn't just about recreating a fairground classic at home; it's about elevating it with a touch of gourmet flair. The secret? A pinch of smoked paprika in the batter, adding a subtle smokiness that complements the sweetness of the cornmeal and the savoriness of the sausage. This ingredient, though small, makes a world of difference, transforming a simple meal into an unforgettable experience. Whether you're reliving childhood memories or making new ones, these corn dogs are more than just food; they're a celebration of the simple joys in life. 🎉
A woman in an apron is preparing a meal in a sunny kitchen filled with fresh vegetables and herbs.
Updated on Mon, 21 Jul 2025 18:21:35 GMT
A plate of corn dogs with mustard and ketchup on the side. Pin it
A plate of corn dogs with mustard and ketchup on the side. | myhomemaderecipe.com

Nothing makes a gathering more fun than a batch of homemade corn dogs Warm from the fryer with a sweet crisp batter hugging a juicy hot dog this recipe transforms a ballpark favorite into something truly memorable for parties family dinners or anytime comfort food

I started making these to relive state fair memories with my kids and now we vote on corn dog night at least once a month

Ingredients

  • Yellow cornmeal: Gives the batter its authentic crunch and golden color Look for a fresh bag for best texture
  • All-purpose flour: Helps bind the batter with a soft crumb Opt for unbleached when possible
  • Egg: Adds richness and binding power Use a farm fresh egg for richer flavor
  • Hot dogs: Go for thicker premium style dogs for best bite I like all beef or turkey
  • Sugar: Helps the batter brown and adds that subtle sweetness Classic corn dogs need it
  • Salt: Brings out the flavors A little goes a long way
  • Baking powder: Lifts the batter for a light airy bite Make sure it is not expired for best puff
  • Vegetable oil: Both for the batter and frying Choose one with a high smoke point like canola or peanut
  • Buttermilk: Tenderizes and flavors the batter with subtle tang Full fat buttermilk gives best results
  • Honey: Secret ingredient for extra depth and complex sweetness Try to use local honey for best taste
  • Wooden skewers: Make eating fun and easy Look for sturdy skewers that fit your frying pot

Instructions

Heat the Oil:
Bring two quarts of frying oil to 350 degrees Fahrenheit in a large heavy pot Use a thermometer for accuracy as this helps get a crisp non greasy crust
Prepare the Dry Mix:
In a large bowl combine the sugar flour salt baking powder and cornmeal Use a whisk to thoroughly blend for even texture
Mix the Batter:
Blend in the egg buttermilk honey and vegetable oil into the dry ingredients Stir gently until smooth then let the batter rest ten minutes Resting helps hydrate the cornmeal and improves the texture
Skewer the Hot Dogs:
Push a wooden skewer through each hot dog leaving room to grip the handle This keeps the hot dogs steady for dipping and frying
Dip the Dogs:
Pour the batter into a tall cup or glass Dip each hot dog rotating gently to coat it fully right up to the stick
Fry to Perfection:
Holding by the stick slowly lower the battered dogs into the hot oil Fry for about two to three minutes turning as needed until deep golden brown
Drain and Serve:
Lift the corn dogs from the oil and let them rest on a paper towel lined plate Serve hot plain or with your favorite dipping sauces
A plate of corn dogs with ketchup and mustard. Pin it
A plate of corn dogs with ketchup and mustard. | myhomemaderecipe.com

My favorite ingredient is definitely the honey It brings a depth that takes the crust beyond basic corn dog If we ever have leftovers my kids love taking cold corn dogs in their lunch boxes and it always brings up stories of our first attempt together when we laughed about our uneven shapes

Storage tips

Corn dogs taste best right after frying but you can store cooled leftovers in the fridge for up to two days Reheat them in a toaster oven or air fryer to bring back the crunch Avoid microwaving unless you like a softer corn dog

Ingredient substitutions

No buttermilk Try mixing whole milk with a dash of vinegar and let it sit for five minutes before using You can try chicken sausages or vegetarian hot dogs for different flavor profiles

Serving suggestions

These go perfectly with classic yellow mustard a homemade honey mustard dip or ketchup For a twist serve with a dash of sriracha or a sprinkle of hot paprika alongside a fresh slaw

Cultural and historical note

Corn dogs originated at American state fairs in the 1940s capturing that all-in-one convenience and fun spirit They have since become an iconic treat from sports events to backyard barbecues making them part of family memories across generations

A plate of delicious hot dogs with mustard and ketchup, ready to be enjoyed. Pin it
A plate of delicious hot dogs with mustard and ketchup, ready to be enjoyed. | myhomemaderecipe.com

Makes for the ultimate nostalgic snack and never fails to bring a smile Serve hot for best results

Corn Dogs

Embrace the joy of cooking with this Homemade Corn Dogs recipe, showcasing a crispy, golden crust wrapped around a juicy, delectable sausage. A secret ingredient takes it from traditional to extraordinary, promising a delightful culinary adventure.

Prep Time
15 Minutes
Cook Time
15 Minutes
Total Time
30 Minutes
By: Zaho

Category: Dinners

Difficulty: Intermediate

Cuisine: American

Yield: 12 Servings (12 corn dogs)

Dietary: ~

Ingredients

01 1 Egg, lightly beaten.
02 ¾ cup Yellow cornmeal.
03 12 Hot dogs.
04 ¾ cup All-purpose flour.
05 2 teaspoons Vegetable oil.
06 1 tablespoon Sugar.
07 ¾ cup Buttermilk.
08 ¼ teaspoon Salt.
09 2 tablespoons Honey.
10 1 ½ teaspoons Baking powder.
11 2 Quarts Oil, for frying.
12 12 wooden skewers.

Instructions

Step 01

In a large pot, heat the oil on the stove until it reaches 350°F (175°C).

Step 02

In a large bowl, mix together the sugar, flour, salt, baking powder, and cornmeal.

Step 03

Blend the egg, buttermilk, honey, and vegetable oil into the dry ingredients until smooth. Let the batter rest for 10 minutes.

Step 04

Run a wooden skewer through each hot dog.

Step 05

Dip each hot dog into the batter, ensuring it is completely coated.

Step 06

Carefully place the battered hot dogs into the heated oil. Cook for 2-3 minutes or until golden brown.

Step 07

Remove the corn dogs from the oil and drain on a paper towel-lined plate. Serve hot.

Notes

  1. Enjoy these classic fair-style corn dogs at home, perfect for a family gathering or a fun dinner treat!.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 250
  • Total Fat: 14 g
  • Total Carbohydrate: 25 g
  • Protein: 7 g