These Homemade Corn Dogs are crispy on the outside, juicy on the inside, and made with simple pantry staples. With a quick dip and fry, they’re ready in just 45 minutes!
These Homemade Corn Dogs bring all the nostalgic fairground flavor right to your kitchen with a crispy, golden cornmeal coating wrapped around juicy hot dogs. The lightly sweet batter fries up perfectly crunchy on the outside while staying soft and fluffy inside, creating that classic sweet-and-savory combo everyone loves.
My whole family is obsessed with these corn dogs, especially my kids. I love pairing these corndogs alongside my Baked French Fries, Fruit Salad, and Oven Roasted Broccoli to create a well rounded meal.
Table of Contents
Why We Love Homemade Corn Dogs
- What’s great is how budget-friendly they are! These corn dogs are perfect when you want something delicious without spending too much.
- My kids can’t get enough of them! Homemade corn dogs are such a fun, handheld treat, and I love how excited they get whenever I make them.
- You can switch things up with different sausages or sauces, making the homemade corn dogs recipe super versatile with whatever you have on hand.
Recipe Ingredients
- Yellow Cornmeal: This gives the corn dogs that irresistible crispy coating with just a hint of sweetness.
- Honey: Honey adds a subtle sweetness that really balances out the savory hot dog and makes the batter extra flavorful.
- Buttermilk: Buttermilk adds a slight tang and keeps the batter moist and tender.
For a full list of ingredients and amounts, see the recipe card below.
Variations
- Cheese-Stuffed Corn Dogs: Insert cheese into the hot dog before dipping it in your batter. The batter will still coat the cheese-stuffed hot dog effectively during frying.
- Spicy Corn Dogs: Add cayenne or paprika to your existing batter ingredients to give the corn dogs a spicy kick.
- Baked Corn Dogs: Instead of frying, bake them. Preheat the oven to 400°F (200°C) and bake the corn dogs for 12-15 minutes until golden brown. This method gives you a crispy texture with less oil.
How to Make the Best Corn Dogs
Step 1: In a large pot or Dutch oven, heat 2 quarts of oil to 350 degrees Fahrenheit (175 degrees Celsius).
Step 2: In a large mixing bowl, whisk together the cornmeal, flour, sugar, salt, and baking powder. Add the egg, honey, buttermilk, and vegetable oil. Stir until combined. Let sit for 10 minutes.
Step 3: 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.
Step 4: Let the corn dog sink to the bottom, then turn it with tongs to ensure even browning on all sides. Cook for about 2-3 minutes until fully cooked inside. Transfer to a paper towel-lined plate. Repeat with remaining hot dogs (tilt the glass to dip the last few).
Expert Tips
- Skip Cornstarch: You don’t need to dip the hot dogs in cornstarch; patting them dry is enough to help the batter stick.
- Keep Oil Temperature Steady: Use a thermometer to ensure the oil stays at 350°F (175°C) for even frying.
- Hold Corn Dogs in Oil First: When frying, hold the corn dogs at an angle in the oil for a few seconds before letting them go to prevent sticking.
FAQs
Ketchup and mustard are the classic choices, but you can also try sriracha, honey mustard, queso, burger sauce, or ranch dressing for extra flavor!
Corn dogs pair well with simple and tasty sides like baked sweet potato fries, homemade brioche hamburger buns, fruit salad, oven-baked BBQ ribs, or classic potato salad.
Storage Info
STORE Homemade Corn Dogs in an airtight container in the fridge for 4-6 days, or FREEZE for up to 3 months. To REHEAT frozen corn dogs, bake at 350°F (175°C) for 15-20 minutes, rotating halfway. For fresh ones, use a microwave or toaster oven.
Have extra batter? Dip mini sausages or cocktail sausages into the batter to make mini corn dogs. Fry them with toothpicks inserted and remove the toothpicks before serving for a fun, bite-sized treat.
Homemade Corn Dogs Recipe
Ingredients
- 3/4 cup yellow cornmeal
- 3/4 cup all purpose flour
- 1 tablespoon granulated sugar
- 1/4 tsp salt
- 1 1/2 tsp baking powder
- 1 egg - lightly beaten
- 2 tbsp honey
- 3/4 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 2 quarts of oil to 350 degrees Fahrenheit (175 degrees Celsius).
- In a large mixing bowl, whisk together the cornmeal, flour, sugar, salt, and baking powder. Add the egg, honey, buttermilk, and vegetable oil. Stir until combined. Let sit for 10 minutes.
- 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.
- Let the corn dog sink to the bottom, then turn it with tongs to ensure even browning on all sides. Cook for about 2-3 minutes until fully cooked inside. Transfer to a paper towel-lined plate. Repeat with remaining hot dogs (tilt the glass to dip the last few).
How deep should the oil be? Is the hot oil supposed to cover the whole popsicle stick?
I’m having difficulty picturing the cooking process. Is the entire battered corn dog (popsicle stick and all) supposed to sink to the bottom of the hot oil? And the batter doesn’t fall off?
Thanks.
deb
Hi Deb! I generally fill my Dutch oven with about 4 inches of oil. Enough to completely cover the corn dog when it cooks on its side. Hope that helps!
I doubled this recipe for my son’s birthday party. They were a huge hit with everyone but I think the adults loved them more than the kids! Everyone was so impressed. They turned out perfectly and although it doesn’t look like it will be enough batter it definitely is! They were delicious and super easy! It smells like a carnival when they are cooking. 🙂 saving this recipe, my husband is already requesting them again! Thank you!!
Glad they were a hit!! Thanks for sharing Caitlin!
Hi there. I just wanted to say that my girls and I wanted to try to make mini corn dogs at home for the first time. We used your batter recipe and they turned out perfect! I blogged about our attempt and gave credit back to your site. We did a buttermilk substitute with vinegar and whole milk, worked like a charm. Thank you so much, this is a new family favorite.
Has anyone tried this with Gluten Free all purpose flour? I’m guessing it would work the same. Any thoughts?
I’m sure it would work fine, depending on the flour you choose. My fave if gfJules – it has never failed me in any recipe! You could also use Pamela’s cornbread mix and add some honey to it. I plan on trying it with gfJules flour this weekend, so I’ll try and remember to let you kniw how it goes!
I got rid of the sugar and added and extra tablespoon of honey. I also added a teaspoon of black pepper and used coconut oil instead of vegetable. Delicious recipe! When I cooked in oil (canola) I used a frying pan and laid the corn dog horizontally, resting the stick on the side. I do not have a big pot, plus this way uses less oil. Thanks for the tip on dunking in a glass!
You’re welcome! Glad it was a success 🙂