Homemade Corn Dogs

These homemade honey corn dogs are perfect as a snack or appetizer and are ready to go in just 45 minutes! You’ll never go back to the freezer kind.

I hope your family will love these as much as we do! They’re simple, delicious and perfect for kids. Try Homemade Honey Roasted Peanut Butter, Oven Baked Popcorn Chicken,  and Instant Pot Meatballs for additional kid-approved recipes.

Homemade Corn Dogs recipe

Honey Corn Dogs

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!

Why is corn dog called corn dog? The origins of the corn dog is highly debated. It started at a state fair somewhere in the United States. They are called corn dogs most likely because part of the batter used to coat them is cornmeal.

Hot dogs on sticks for homemade corn dogs recipe

How to Make Homemade Corn Dogs

What is corn dog batter made of? It is basically a pancake-like batter that fries really well and gives a slight sweetness to the corn dog.

BATTER. Whisk together the cornmeal, flour, sugar, salt and baking powder. Add the egg, honey, buttermilk and vegetable oil, stir until combined. Let sit for about 10 minutes so that it gets nice and thick.

HOT DOGS. Meanwhile, pat the hot dogs dry. Insert a skewer into each hot dog.

(*Note: It is suggested that you use a good quality all beef hot dog when making homemade corn dogs. A smoky flavor hot dog would be a good contrast to the sweetness of the batter.)

DIP. Pour the batter into a tall drinking glass. Dip one dog at a time into the batter. *Tip: I like to make sure that the batter is coating a bit of the skewer/stick so that the coating stays on.

FRY. As soon as the oil reaches 350 degrees, turn the heat down and start dipping and frying! Place one corn dog at a time into the hot oil to fry. Let it sink to the bottom and then turn it with tongs to ensure that it’s browning evenly on all sides. Cook for about 2-3 minutes (you want to make sure they’re fully cooked inside).

Transfer to a paper towel lined plate, and repeat with remaining hot dogs.

Dipping hot dog into homemade corn dog batter

How to Store

Storing: They will keep in an airtight container (Tupperware or Ziploc bag) in the fridge for 4-6 days. 

Freezing: You can freeze corn dogs wrapped in an airtight container/airtight Ziploc bag for up to 3 months.

Reheating: After they have been frozen you need to place them on a baking sheet and bake at 350 degrees for 15-20 minutes. Try rotating them halfway through to make sure you don’t burn them on the side you originally placed on the cookie sheet. I’ve done this before and it ruins the taste. Store freshly baked corn dogs in the fridge and warm in the microwave, or in a toaster oven until warmed through.

Dipping homemade corn dog into ketchup

Great Side Ideas

What to serve with it? The options are endless, but we wanted to share some of our favorites, which include:

Homemade Honey Corn Dogs

For more recipes, check out:

Homemade Honey Corn Dogs

Homemade Corn Dogs Recipe

These homemade 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!
5 from 5 votes
Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 15 mins
Cook Time: 30 mins
Resting Time: 10 mins
Total Time: 55 mins
Servings: 12 corn dogs
Calories: 213kcal
Print Recipe

Ingredients

  • 3/4 cup yellow cornmeal
  • 3/4 cup all purpose flour
  • 1 tbsp granulated sugar
  • 1/4 tsp salt
  • 1 1/2 tsp baking powder
  • 1 egg - lightly beaten
  • 2 tbsp honey
  • 3/4 cup buttermilk*
  • 2 tsp 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 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).

Notes

-If the batter is too thick, just add a splash or two of additional buttermilk.
-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.

Nutrition

Calories: 213kcal | Carbohydrates: 26g | Protein: 8g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 36mg | Sodium: 378mg | Potassium: 194mg | Fiber: 1g | Sugar: 5g | Vitamin A: 45IU | Calcium: 58mg | Iron: 2mg

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About the Author

Natalie

Wife, mother, baker and photographer. Recipe developer & author of Life Made Simple. A self-professed peanut butter lover and fond of anything that involves pumpkin, cookie dough, or sprinkles

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Comments:

  1. Hello there, is it possible to bake them instead of cooking them in oil? If so, for how long would they need to be baked? Thank you!

    1. Possibly? I’m not sure, I’ve never tried it before. You’d probably want to add less buttermilk so that the batter is thicker. Try 400 degrees on a parchment or silpat lined sheet until golden brown. Good luck, let me know if you do try to!

  2. I have been eyeing this recipe for a while now and finally made them tonight for dinner. They were a big hit. My kids had two each and my husband ate four(should I be embarrassed?? I do feed and water them regularly afterall, ha!). I really liked the addition of the honey and the batter came together perfectly!
    Thank you for taking the time to share your recipe. I can’t wait to make these again. Have a great day!

    1. You just made my night!! Embarrassed? No! We scarf these down like there’s no tomorrow!! Glad it was a hit 🙂

  3. Eureka! At last! My long search for the perfect corn dog batter is finally over! The just right crispness on the outside, the tender cornbread on the inside next to the dog is just the right thickness! And that touch of sweetness lent by the honey, perfect! Cooked just right through and through! Being from the south, I naturally used peanut oil to fry them in! Perfection! Great for “mini” corn dogs too! Thanks for sharing this recipe!

      1. hi! I used the buttermilk powder (just add water) and it turned out awesome! I “fry” in a 1/4 – 1/2″ of cooking oil. I didn’t have enough honey, so I omitted. Thank you

  4. 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!

  5. Has anyone tried this with Gluten Free all purpose flour? I’m guessing it would work the same. Any thoughts?

    1. 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!

  6. 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.

  7. 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!! 

  8. 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

    1. 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!

  9. My mum used to make these for me in the 80’s when I was a kid… she put in mustard powder. It adds a nice spiciness and flavourto it that gives a unique and complex taste. It’s the powder NOT the condiments and not you cannot substitute lol they aren’t the same. I don’t have the recipe right in front of me atm but I believe it was 1/8 tsp for light and 1/4 for spicier. It was her secret ingredient in so many recipes 🙂 I use mustard powder in Chex mix and cheese sauce to improve those recipes as well; even if you don’t like mustard, like me, this is a flavour sensation.

    (Natalie, I mistakenly posted this under the cheese tots lol I think I hit the back button by mistake… it was meant for here but it would probably work with the cheese tots too hahaha I will be sure to try)

    1. No worries, I took care of that for you 🙂 And yes, dry mustard does make everything better. We use it in our mac and cheese!

  10. Made these tonight for dinner for the fam and they turned out fantastic! Coated the links very well! (I did coat the franks with corn starch so the batter would stick) and I did alter the batter a smidge by adding 3 Tbs of sugar inseam of 1 (I know to put more because I tried a different corn dog batter recipe and it was not sweet enough). I also used beef franks and turkey franks. Both delisious! Taste like legit fair corn dogs! Best recipe I’ve tried so far!

  11. Awesome recipe. Much better than the State Fair brand at the market. I should’ve thinned my batter a bit more and didn’t let the oil get hot enough initially but had it figured out in time to make plenty. Even had enough to make fried cheese sticks. Doubling up next time and freezing a bunch since I have a 15 yo athlete who seems to have a bottomless stomach. 

  12. I am going to try this! There used to be a corn dog place in our local mall a million years ago, they had a corn cheese, like a grilled cheese. It was basically a small rectangle hunk of American (velveeta) cheese  about the same size as the hot dog skewered and dipped in the batter then fried. I have never seen them since I was younger. I have craved them for years! So I am going to try this recipe. I know I don’t need to eat this but,  I am really excited to see if I can get close to what I remember. Thanks for sharing!!

  13. These were awesome! My batter was a little thin, but I had to DIY the buttermilk, so that may be why. Other than that & having the sticks too long, which was totally my fault & nothing to do with the recipe, these were delicious!! My husband was so pumped to see these cooking, lol. Thanks for a wonderful recipe! The batter flavor is PERFECT.

  14. I used to buy Johnsonville Beddar Cheddar smoked sausage frozen corn dogs at the store. I really liked them but the store no longer sells them. I was wondering if you think that this batter recipe would work with those sausages?

  15. I’m an absolute fool for corn dogs, they’re my favorite fair and carnival treat. I made this recipe tonight for dinner, and OMG! It’s perfect, they came out awesome, and they’re extremely delicious! This is the first time I’ve made them homemade, and it definitely won’t be the last. Thanks so much for sharing! 

  16. Mine split open like a gutted fish. I followed the recipe to a T and cooked in a deep fryer. What did I do wrong?

  17. 5 stars
    Can you save left over batter? And if yes, for how long?
    Btw thanks! They turned out perfect and delicious. Just always think I’m cooking got ranch crew instead if just family 🙄

    1. I would probably only keep the batter for a couple days, but you could freeze the corn dogs 🙂 I am glad you liked them! Thank you!

  18. I don’t know what happened but the batter fell off. I am in high altitude and used a cast iron pan. The batter had a great flavor.