Homemade Corn Dogs are a really special treat, perfect for a fun dinner, snack, or even a party. You’ll be surprised how easy it is to make this corn dog recipe anytime you want!
Homemade Corn Dogs
One of the best foods to get at the fair every summer is a freshly made corndog. They’re the yummiest meals on a stick that everyone enjoys! When it’s not fair week, we make these Homemade Corn Dogs for a super fun way to shake up dinner.
Corndogs are a kid-favorite food that adults enjoy too. Here are more yummy recipes any kid or the kid-at-heart will love: Monster Energy Bites | Garlic Bread Pizza | Crunchwrap Supreme (Taco Bell copycat recipe) | Hot Ham and Cheese Sandwiches | Oreo Rice Krispie Treats
Here’s what you’ll need to make Homemade Corn Dogs (the exact measurements and full recipe instructions are below in the easy to print recipe card):
- All-purpose flour
- Yellow cornmeal – you’ll find this ingredient in the baking aisle right by the flour.
- Baking powder
- Baking soda
- Granulated sugar
- Buttermilk – if you don’t have buttermilk on hand it is fine to use regular milk.
- Hotdogs – for the best corndogs, use really good hotdogs.
- Popsicle sticks or wooden kebab skewers – we used 4-inch round skewers that can be found on Amazon. Be sure they’re meant for food use.
- Oil for frying – you can use vegetable, canola, or peanut oil. We generally go with vegetable oil.
How to Make Corn Dogs
In a large mixing bowl, combine the flour, cornmeal, baking powder, baking soda, salt, and sugar. Add the egg, honey, and buttermilk and stir just until combined.
Cover and chill the batter for 10 minutes. While the batter chills, heat 4 inches of oil in a large pot to 350F degrees so it is ready to fry the corndogs.
Pat the hotdogs dry with a paper towel, then insert the sticks halfway into the hotdogs.
Pour the cornbread batter into a tall glass. I like to use a tall wide-mouth glass jar. This makes it really easy to dip and coat the hotdogs in the batter.
Dip one hot dog into the batter until it’s completely coated.
Gently lower the dipped hotdog into the hot oil. Cook the corndog for 3-4 minutes or until golden brown.
Remove the corndog from the hot oil and place on paper towels to cool. Repeat the process with the remaining hot dogs and batter.
What to Serve with Homemade Corn Dogs
Serve the corndogs warm with the dipping sauces and side dishes of your choice. Here are some ideas:
- Fry sauce – check out the recipes for Fry Sauce 4 Ways
- French fries
- Fresh salad
- Sliced fresh vegetables and dip
How to Store Leftovers
Keep the leftover corndogs in an airtight food storage container or a zip-top bag. Refrigerate for up to three days. Reheat the corndogs in the microwave in 20 second cooking intervals until warm.
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Homemade Corn Dogs
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 tablespoons granulated sugar
- 1 egg
- 2 tablespoons honey
- 1 cup buttermilk
- 8 hot dogs
- 8 popsicle sticks or wooden kebab skewers
- Oil for frying vegetable, canola, or peanut oil
- In a large mixing bowl, combine the flour, cornmeal, baking powder, baking soda, salt, and sugar.
- Add the egg, honey, and buttermilk and stir just until combined.
- Cover and chill the batter for 10 minutes.
- Pat the hotdogs dry with a paper towel, then insert the sticks halfway into the hotdogs.
- Heat 4 inches of oil in a large pot to 350F degrees.
- Pour the cornbread batter into a tall glass. Dip one hot dog into the batter until it's completely coated, then gently lower into the hot oil.
- Cook the corndog for 3-4 minutes or until golden brown. Remove and place on paper towels to cool. Repeat the process with the remaining hot dogs and batter.
- Serve warm.