Homemade Corn Dog Recipe

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This Homemade Corn Dog Recipe lets you bring the popular carnival treat right to your kitchen. Popular with kids and adults alike, these crispy cornmeal-coated hot dogs are an easy treat that the whole family will love!

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Corn dogs, one with a bite taken out

If you haven’t had a corn dog since you were a kid, it’s time to give this tasty treat another try. This easy recipe makes some of the best corn dogs we’ve tried. They’re an incredibly crispy and delicious version of the popular hand-held snack.

Kids love anything that’s served on a stick (mine go nuts for this Chinese chicken on a stick), so these are always popular with the little ones. And for the adults, they’re a nostalgic and indulgent special treat that will remind them of their childhood.

Try these homemade corn dogs at your next party, or any time you want to surprise the family with a fun and delicious meal!

Corn dogs on yellow plate

Why We Love This Recipe

Fun and Portable – You won’t need any utensils for this fun hand-held treat, which makes it a great recipe for parties.

Easy – If you thought it was going to be difficult or messy to make corn dogs from scratch, you’ll be surprised at just how easy it is to make this recipe!

Kid-Friendly – Kids will go nuts for these crunchy and delicious corn dogs and they’re much more fun than a regular hot dog.

Budget-Friendly – Hot dogs are one of our favorite budget-friendly treats, and all the coating ingredients are inexpensive pantry staples.

Ingredients

Ingredients for corn dogs labeled
  • Hot dogs, cut into halves
  • Cornmeal
  • All-purpose flour
  • Milk
  • Egg
  • Sugar
  • Baking powder
  • Salt
  • Fryer oil (we used vegetable oil)
  • Wooden skewers

How To Make Homemade Corn Dogs

Step 1: Poke a wooden skewer into each hot dog half. Pour frying oil into a pan and heat it to about 350-360F.

Hot dogs on sticks on plate

Step 2: To make the batter, mix the dry ingredients in a large mixing bowl. Then, add the egg and milk.

Dry ingredients for corn dogs
Wet ingredients added to corn dog mixture

Step 3: Mix the corn dog batter well, then pour it into a glass. Dip each hot dog into the batter while holding it by the skewer. The hot dog should be completely coated with the cornmeal batter.

Corn dog mixture in glass bowl
Corn dog being dipped into cornbread mixture

Step 4: Transfer the hot dog to the hot oil and fry for 4-5 minutes until the coating on top is a light brown color.

Step 5: Use tongs to remove the corn dogs and place them on paper towels to soak up
any excess oil.

Corn dogs frying in pan
Corn dogs drying out on paper towel

Serve with ketchup and mustard and enjoy!

Corn dogs from above on blue napkin

Tips & Tricks

  • When preparing the batter, make sure it’s thick enough to coat the hot dogs without dripping off too quickly. If it’s too thin, you can add a little corn or wheat flour to thicken it up.
  • You can use any kind of wooden skewer or even candy apple sticks for these treats. Just be sure they’re short enough to fit into your frying pot.
  • To keep the corn meal coating from cracking, make sure there are no bubbles or gaps in the batter as you’re dipping the hot dogs. It helps to dip straight down until hot dog is fully coated then twirl as you pull it out of the glass.
Corn dogs piled on plate

How Do I Store Homemade Corn Dogs?

Store your leftover corn dogs in an airtight container in the fridge for 2-3 days or in the freezer for up to 2 months. Defrost frozen corndogs overnight before reheating.

What Can I Do with My Leftover Batter?

Try dipping mini sausages or Little Smokies into the leftover batter to make mini corn dogs! It would also be fun to make mini corn dogs bites by dipping cut up hot dogs into it.

What Should I Serve with Corn Dogs?

These treats are perfect with other fun foods like French fries, potato chips, and onion rings. Traditional picnic sides like potato salad and pasta salad are also great choices.

What Kind of Cornmeal Should I Buy?

Look for a fine cornmeal. I’ve found that this makes a better batter than the coarse varieties.

Corn dogs, one with a bite taking out

More Kid-Friendly Recipes

If your family loved this corndog recipe, you may want to check these fun recipes too:

Corn dogs for recipe card
5 from 1 vote

Homemade Corn Dogs


Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
This homemade corn dog recipe, with a delicious crispy cornmeal coating, lets you bring the popular carnival treat right to your kitchen.

Equipment

  • wooden skewers

Ingredients
 

  • 4 hot dogs cut into halves
  • 1 cup cornmeal
  • 1/2 cup all-purpose flour
  • 2 tbsp sugar
  • 1/2 tsp baking powder
  • 1/4 salt
  • 1/5 cup milk
  • 1 egg
  • 3-4 cups vegetable oil for frying

Instructions

  • Poke a wooden skewer into each hot dog half. Pour frying oil into a pan and heat it to about 350-360F.
    4 hot dogs
  • To make the batter, mix the dry ingredients in a large mixing bowl.
    1 cup cornmeal, 1/2 cup all-purpose flour, 2 tbsp sugar, 1/2 tsp baking powder, 1/4 salt
  • Stir in the milk and egg.
    1/5 cup milk, 1 egg
  • Mix the corn dog batter well, then pour it into a glass. Dip each hot dog into the batter while holding it by the skewer. The hot dog should be completely coated with batter.
  • Transfer the hot dog to the hot oil and fry for 4-5 minutes until the coating on top is a light brown color.
    3-4 cups vegetable oil
  • Use tongs to remove the corn dogs and place them on paper towels to soak up any excess oil. Serve with ketchup and mustard.

Notes

Make sure the batter is thick enough to coat the hot dogs without dripping off too quickly. If it’s too thin, you can add a little corn or wheat flour to thicken it up.

Nutrition

Serving: 1g | Calories: 184kcal | Carbohydrates: 28g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 31mg | Sodium: 165mg | Potassium: 147mg | Fiber: 2g | Sugar: 4g | Vitamin A: 40IU | Vitamin C: 0.02mg | Calcium: 29mg | Iron: 2mg
The nutrition information provided is an estimate and can vary based on cooking methods and ingredients used.

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