Corn Dog Recipe

5 from 112 votes

This beyond simple corn dog recipe is perfectly crispy and ready in minutes using simple ingredients your family already loves.

Prep Time15

Cook Time2

Total Time17

Course: Main Course

Cuisine: American

Servings: corn dogs

Author: Kristyn Merkley

Ingredients

¾ cup yellow cornmeal
¾ cup all purpose flour
1 tablespoon sugar
¼ teaspoon salt
1½ teaspoon baking powder
1 egg lightly beaten
2 tablespoons honey
¾ cup buttermilk *
2 teaspoons vegetable oil
12 hot dogs
12 wooden skewers, candy sticks or thin popsicle sticks
2 quarts vegetable oil for frying

Instructions

In a large pot or Dutch-oven, heat the 2 quarts of oil to 350℉.
In a large mixing bowl, whisk together the cornmeal, flour, sugar, salt and baking powder. Add the egg, honey, buttermilk, and vegetable oil, and stir until combined. Let it sit for 10 minutes.
Meanwhile, pat the hot dogs dry and insert a skewer into each hot dog. Pour the batter into a tall drinking glass and dip one dog at a time into the batter, then place it into the hot oil to fry (Make sure the batter coats a bit of the skewer/stick so that the coating stays on).
Let the corn dog sink to the bottom and then turn it with tongs to ensure that even browning on all sides. Cook for about 2-3 minutes (you want to make sure they're fully cooked inside), then transfer to a paper towel-lined plate. Repeat with remaining hot dogs (you may have to tilt the glass a bit to get the last few ones fully dipped).

Video

Notes

Recipe Tips.

Dry the Hot Dogs Well: This helps the batter stick better and prevents slipping while frying.
Use a Tall Glass: Makes dipping easier and gives a more even coating.
Batter: Allow excess batter to drip off the dipped hot dog before placing it into the oil. If the batter is too thick, add a splash of buttermilk to thin it out.
Keep Oil Temperature Steady: Too hot and they burn, too cool and they get greasy, aim for 350°F. Test it by dropping a small piece of bread into the hot oil. If it starts to sizzle and turns golden brown within a few seconds, the oil is ready.
Do Not Overcrowd: Fry a few at a time so they cook evenly and stay crispy.
Flavor: Add extra flavor by stirring in some smoked paprika, garlic powder, onion powder, cayenne pepper, or black pepper to the batter.
Condiments: Aside from ketchup and mustard, try Fry Sauce, Honey Mustard Sauce, or Chick-fil-A Sauce.

Store. Store leftover corn dogs in a Ziploc bag in the refrigerator for 2 days. Reheat them in the oven at 350°F for about 10 minutes or air fry them until warm throughout.

Freeze. Place them in a freezer-safe bag. When ready to make, bake at 400°F for about 15 minutes.

Nutrition