Homemade Corn Dogs

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Homemade Corn Dogs are a really special treat, perfect for a fun lunch, 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 Dog with mustard on top

Homemade Corn Dog Recipe

One of the best foods to get at the fair every summer is a freshly made corndog. They’re the best corn dogs and 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 lunch or dinner and this recipe has very little prep time.

Corndogs are a kid-favorite food that adults enjoy too. If your looking for more hot dog recipes, try our Chili Cheese Dog Bake a try as well and our Hot Dog Chili Recipe and Hot Dog Relish.

Ingredients You’ll Need

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):

  • Yellow cornmeal – you’ll find this ingredient in the baking aisle right by the flour.
  • Flour, baking powder and baking soda – this will be the base of the batter along with the cornmeal.
  • Granulated sugar and honey – this will add sweetness to the batter.
  • Egg – you’ll use one large egg.
  • Buttermilk – if you don’t have buttermilk on hand it is fine to use regular milk.
  • Hotdogs – for the best corndogs, use quality hotdogs. You can use beef, chicken or turkey.
  • Wooden kebab skewers – we used 4-inch round skewers. Be sure they’re meant for food use.
  • Oil for frying – we generally go with vegetable oil, but you can use canola oil or peanut oil.
ingredients to make Homemade Corn Dogs

How to Make Corn Dogs

  • In a large mixing bowl, combine the dry ingredients with a whisk. Then add the wet ingredients 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 any excess moisture off the hotdogs with a paper towel, then insert the sticks halfway into the hotdogs.
  • Pour the cornbread batter into a tall drinking glass. I like to use a tall wide-mouth glass mason 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.
six corn dogs on a red and white checkerboard cloth with ketchup and mustard in dishes

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:

  • Ketchup
  • Mustard
  • Fry sauce – check out the recipes for Fry Sauce 4 Ways
  • French fries
  • Fresh salad
  • Sliced fresh vegetables and dip
Homemade Corn Dog with mustard on top

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. You can also freeze them for up to two months.

More Kid-Friendly Recipes

homemade corndogs on a platter
5 from 5 votes

Homemade Corn Dogs

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 fresh corndogs anytime you want!
Servings: 8
Prep: 15 minutes
Cook: 10 minutes

Ingredients
  

  • 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

Instructions

  • 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.

Last Step:

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Nutrition

Calories: 299kcal | Carbohydrates: 44g | Protein: 10g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 44mg | Sodium: 529mg | Potassium: 298mg | Fiber: 2g | Sugar: 9g | Vitamin A: 79IU | Vitamin C: 0.1mg | Calcium: 96mg | Iron: 3mg

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8 comments on “Homemade Corn Dogs”

  1. 5 stars
    Granddaughter approved! Made with our 11 year old granddaughter. Hubby loved them also. Used regular milk..

  2. If I don’t have buttermilk it says to use regular milk, but could a cheater buttermilk be used as well?

  3. Avatar photo
    Margaret McKnight

    5 stars
    Omg I just made this with some sweet potato fries and it’s was great I shared it with my family and friends ♥️♥️♥️

  4. Avatar photo
    Stacey Ogletree

    5 stars
    These are THE BEST corndogs!!! My hubs and I go to the fair just to see which stand is the best. I’ve tried soooo many recipes to get that great taste that only comes with the perfectly seasoned batter that’s cooked all the way thru but still leaves a juicy dog. This. Is. It.