Homemade Honey Corn Dogs
These homemade honey corn dogs are perfect as snack or appetizer and are ready to go in just 45 minutes! You’ll never go back to the freezer kind
Today I’m sharing something a little different! It’s a kid-friendly recipe, one that my family absolutely loves! These homemade honey corn dogs are super easy to make and taste 100x better than the ones you buy at the store!
You might think that making your own hand-dipped corn dogs would be tedious and time consuming, but they’re actually pretty simple. You need just a few simple ingredients (you might even have all of them on hand) for the batter, some hot dogs and oil for frying. That’s it!
To start, you’ll need to whip up the honey cornmeal batter. I like to make it in a medium size mixing bowl and then let it rest for about 10 minutes so that it gets nice and thick. That’s the about the time it’ll take for the oil to heat up.
Meanwhile, skewer the hot dogs with candy sticks, wooden skewers, or thin popsicle sticks. I prefer the candy sticks or thin popsicle sticks. As soon as the oil reaches 350 degrees, turn the heat down and start dipping and frying! I like to do one at a time, that way I can ensure each one turns out perfectly.
If the hot dog has extra moisture on it, you can pat it dry. Dip the hot dog in a tall drinking glass full of batter. Swirl it around to remove any excess batter. To ensure that the batter sticks, you’ll want the batter to touch the stick or skewer you’re using. Then put it directly into the hot oil and fry for 2-3 minutes or until golden brown. Remove and place on a paper towel to dry. Repeat and then enjoy!
I hope your family will love these as much as we do! They’re simple, delicious and perfect for kids!
- ¾ c. yellow cornmeal
- ¾ c. all-purpose flour
- 1 tbsp. granulated sugar
- ¼ tsp. salt
- 1½ tsp. baking powder
- 1 egg, lightly beaten
- 2 tbsp. honey
- ¾ c. buttermilk*
- 2 tsp. vegetable oil
- 12 hot dogs
- 12 wooden skewers, candy sticks or thin popsicle sticks
- 2 quarts vegetable oil, for frying
- In a large pot or Dutch-oven, heat the 2 quarts of oil to 350 degrees.
- 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.
- 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 into the hot oil to fry (I like to make sure that the batter is coating a bit of the skewer/stick so that the coating stays on).
- I let my corn dog sink to the bottom and then turned it with tongs to ensure that wit was browning evenly 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).
-You can easily double this recipe!
-These corn dogs freeze really well. Just make sure to let the cool completely before placing them in a ziplock bag. To reheat, bake at 400 degrees for about 15 minutes.
Recipe source: adapted from Life in the Lofthouse