Homemade Corn Dogs Recipe
Have you ever wanted to make you own corn dogs? It is actually pretty easy. Plus, you have more control over the type of hot dog and other ingredients that are used. This means you can make it healthier than the store-bought ones or even adjust ingredients to cater to allergies or other needs.
This is a great recipe for corn dog batter. The flour helps even out the gritty texture of the cornmeal, while the eggs encourage the batter to puff while cooking. Just choose a good hot dog and you’ll be making corn dogs better than the ones you can buy!
Here’s what I used for the equipment: Dutch Oven, some 6-inch wooden skewers, a drinking glass, and peanut oil. My trusty OXO whisk got the job done well, as always. Then I used a wire rack inside of a baking sheet for the cooked corn dogs. And I use my Pyrex glass mixing bowls whenever I can. Handy, dandy.
I’m usually scared of this type of frying because I’m so inexperienced with it. I actually put off making this recipe for quite a while for that reason. However, it ended up being easier and less messy than I expected. Then I just saved the oil for the next time I make them…is that what you’re supposed to do? I don’t even know!
My kids thought it was very fun to have homemade corn dogs for dinner. I like that I can use my hot dogs of choice – all beef, lower sodium, and so on. Plus, corn dogs aren’t just for kids! My husband and I totally enjoy eating corn dogs too. Next time around I’d like to try adding honey!
Serve corn dogs with honey-mustard, ketchup, or even BBQ sauce. Then put out some fruits and veggies for a fun finger food meal.
Recipe from America’s Test Kitchen Quick Family Cookbook
More of Our Favorite Corn Dog Recipes:
Homemade Corn Dogs Recipe
- 1 1/2 cups yellow cornmeal
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 2 teaspoons sugar
- 1 1/2 teaspoons salt
- 1 teaspoon baking soda
- 1/2 teaspoon cayenne pepper
- 1 3/4 cups buttermilk
- 4 large eggs, lightly beaten
- 3 quarts peanut or vegetable oil
- 8-12 hot dogs
You will also need:
- 8-12 wooden skewers (6-8-inch)
- 6-quart Dutch oven
- 12-ounce tall drinking glass
- Whisk cornmeal, 1 cup of flour, baking powder, sugar, salt, baking soda, and cayenne together in larger bowl. In separate bowl, whisk buttermilk and eggs together. Slowly whisk the buttermilk mixture into cornmeal mixture until combined. Let batter site at room temperature until needed; it will thicken slightly.
- Meanwhile, heat oil in Dutch oven over medium-high heat to 350 degrees. Set wire rack in rimmed baking sheet. Thread hot dogs onto wooden skewers. Spread remaining 1/2 cup flour into shallow dish. Dredge hot dogs in flour, brushing off excess.
- Just before oil is hot, stir batter to recombine. Transfer half of batter to tall drinking glass. Working with 1 hot dog at a time, submerge in batter using skewer as handle, and twirl to coat completely. Remove hot dog from batter allowing excess batter to drip back into glass, and add to hot oil; repeat immediately with 3 more hot dogs.
- Fry hot dogs, turning occasionally with tongs, until deep golden, 4-6 minutes; transfer to wire rack. Repeat with remaining batter and hot dogs, adjusting heat as needed to maintain temperature.
Do not use stone-ground or coarsely ground cornmeal. Quaker cornmeal should work fine. Hot dogs come in a variety of package sizes. You will probably have enough batter to make 12 hot dogs, if desired.