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