Homemade Corn Dogs Recipe

5 from 13 votes

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!

Prep Time15

Cook Time30

Resting Time10

Total Time55

Course: Main Course

Cuisine: American

Servings: corn dogs

Calories: 213kcal

Author: Andrea

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