Classic Homemade Corn Dogs Recipe

Ingredients

1 cup yellow cornmeal
1 cup all-purpose flour
1/4 cup white sugar
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 teaspoon baking soda
2 teaspoons baking powder
1 egg
1 1/4 cups buttermilk
1 quart vegetable oil for frying
2 pounds hot dogs
16 wooden skewers

Steps and instructions

In a medium bowl, combine cornmeal, flour, sugar, salt, black pepper, baking soda, and baking powder. Stir until well combined.
In a separate bowl, beat the egg then add the buttermilk to it. Gradually add this mixture to the dry ingredients and stir until a batter forms.
Preheat your vegetable oil in a deep fryer or large pot to 365 degrees F (185 degrees C).
While the oil is heating up, skewer each hot dog through the end and set aside.
Once the oil is hot, dip each skewered hot dog into the batter, ensuring the hot dog is fully coated.
Immediately place the coated hot dog into the hot oil. Fry each corn dog until golden brown, about 4-5 minutes.
Using tongs, remove the corn dogs from the oil and place them on paper towels to drain excess oil.
Repeat the coating and frying process with the remaining hot dogs. Ensure the oil returns to the correct temperature between batches.
Let the corn dogs cool for a few minutes before serving.

Tools for making

Medium bowl - Used for combining dry ingredients.
Separate bowl - Used for beating the egg and mixing with buttermilk.
Deep fryer or large pot - Used for heating and frying the corn dogs.
Wooden skewers - Used for skewering the hot dogs before dipping in batter.
Tongs - Used for flipping and removing the corn dogs from the hot oil.
Paper towels - Used for draining excess oil from the fried corn dogs.

Recipe variations

Use whole wheat flour instead of all-purpose flour for a healthier option.
Experiment with different types of cornmeal, such as blue cornmeal or stone-ground cornmeal, for a unique flavor and texture.
Add chopped jalapenos or other spices to the batter for a spicy kick.
Try using different types of sausages or hot dogs, such as chicken or turkey sausages, for a different flavor.
Make a vegetarian version by substituting the hot dogs with veggie dogs or tofu dogs.
For a gluten-free option, use a gluten-free flour blend and ensure that the other ingredients, such as the baking powder and baking soda, are also gluten-free.
Experiment with different coatings for the corn dogs, such as crushed potato chips or panko breadcrumbs, for added crunch.
Serve the corn dogs with various dipping sauces, such as ketchup, mustard, barbecue sauce, or sriracha mayo.
Add shredded cheese to the batter for a cheesy corn dog.
Make mini corn dogs by cutting the hot dogs into smaller pieces before skewering and dipping them in the batter.

Recipe overview

Get ready to bring the fun of the fair straight to your kitchen with this Homemade Corn Dogs recipe! These corn dogs are crispy, golden, and delicious, perfect for a family snack, or even a party. The recipe uses simple ingredients like cornmeal, flour, sugar, and hot dogs, with a rich buttermilk batter that is deep-fried to perfection. Coating the hot dogs in this homemade batter and frying them until they're golden brown and crispy creates a delightfully nostalgic treat. Plus, making them at home means you can enjoy them anytime you want! So grab your ingredients and wooden skewers, and let's whip up some delicious homemade corn dogs.

Common questions

Can I use a different type of flour? Yes, you can use whole wheat flour or a gluten-free flour blend as a substitute for all-purpose flour.
Can I use a different type of oil for frying? Yes, you can use canola oil or peanut oil instead of vegetable oil.
Can I bake the corn dogs instead of frying them? Yes, you can bake them in a preheated oven at 400 degrees F (200 degrees C) for about 15-20 minutes or until golden brown.
Can I make the batter ahead of time? While it is best to make the batter fresh, you can prepare it in advance and store it in the refrigerator for up to 24 hours.
Can I freeze the corn dogs? Yes, you can freeze the cooked corn dogs. Allow them to cool completely, then place them in an airtight container or freezer bag. They can be stored in the freezer for up to 2 months.
Can I use a different type of hot dog? Yes, you can use beef, chicken, or turkey hot dogs instead of the traditional pork hot dogs.

Serving dishes and utensils

Deep Fryer - A deep fryer is useful for maintaining a consistent temperature while frying the corn dogs.
Large Pot - If you don't have a deep fryer, a large pot can be used to heat the vegetable oil for frying.
Wooden Skewers - Wooden skewers are necessary for skewering the hot dogs before dipping them in the batter.
Tongs - Tongs are helpful for safely removing the corn dogs from the hot oil.
Paper Towels - Paper towels are used to drain excess oil from the fried corn dogs.

Origin stories

Corn dogs, those deep-fried, skewered delights, are a classic American street food, most commonly associated with state fairs, boardwalks and carnivals. The exact origins are a bit fuzzy, with multiple claims to its invention. Some say German Texan sausage-makers introduced it in the 1920s, while others attribute its creation to Stanley S. Jenkins who received a patent in 1929 for a "Combined Dipping, Cooking, and Article Holding Apparatus," designed to deep-fry food on a stick. Whoever truly invented it, one thing is certain - the corn dog has been a beloved American staple since the early 20th century, symbolizing simple, nostalgic, and fun-filled food.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.