Recipe For Homemade Corn Dogs


I was a little afraid to make corn dogs. I thought it would be hard, that they wouldn’t turn out, that they would end up a greasy, gross mess. My fears were totally unfounded. These dogs were easy, they turned out as good or better than anything I could buy (especially because I used nitrate free dogs) and they weren’t greasy at all. To make Mini Corn Dogs, just cut the hot dogs into thirds. Use a long skewer to dip them in the batter and then flick them off the skewer into the hot oil to fry.

Here is a list of equipment I used:

a fry-daddy

(but you could do this in a dutch oven on the stove)

a wide mouthed quart jar


wooden popsicle sticks leftover saved from bags of caramels or wooden skewers

a wire rack placed over a cookie sheet

1. Info for Homemade Corn Dogs

  • Cook Time: unavailable
  • Total Time: unavailable
  • Servings: unavailable
  • Calories: unavailable

2. Ingredients for Homemade Corn Dogs

  • 2 packages hot dogs (16 total)
  • 1 cup flour
  • 1 cup cornmeal
  • 4 tsp baking powder
  • salt & pepper to taste (about ¼ tsp of each?)
  • 1 egg
  • 1¼ cups milk
  • lots of oil – maybe 3 quarts

3. Directions:

  1. Mix the dry ingredients.
  2. Beat the egg and combine with the milk.
  3. Pour over the dry ingredients and mix, leaving no lumps.
  4. Pour batter into your quart jar.
  5. Completely dry (I cannot stress this enough – it’s the key to getting the batter to stick to the dogs) all of the hot dogs.
  6. Insert the sticks in the hot dogs until half the stick is still showing.
  7. Dip the hot dogs into the batter, twirling as you lift them out of the jar to prevent the sticks from coming out and to evenly remove excess batter.
  8. Place 2 or 3 corn dogs into the hot oil and fry for 2-3 minutes or until a lovely golden brown.
  9. If your oil is too hot, the outsides will burn and the batter closest to the hot dogs will remain doughy.
  10. Remove with tongs and lay on the wire rack to drain.

4. Tips and advices:

  • To make these gluten free, use gf all purpose flour in place of the regular and make sure your baking powder is gluten free, too. You can also replace the cornmeal with masa harina if that is all you have. It will take a lot more milk to thin it out, though.
  • If you take too long and the batter starts to thicken, just add more milk

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