Homemade Corn Dog Recipe
A childhood classic, Homemade Corn Dogs are made in minutes with a simple honey kissed corn dog batter that fries up crisp and perfect. The best fair food you don’t have to leave your house to enjoy, these corn dogs are even freezer friendly.
There’s nothing more fun than food on a stick and this easy Corn Dog recipe is even more fun to make. We love to have these on hand in the freezer for a quick weeknight dinner when the days are super busy.
While we love the store-bought State Fair Corn Dogs…..these HOMEMADE Corn Dogs are so much better. When I created this recipe, I wanted them to taste just like the Disneyland Corn Dogs and this is as close to the original as you’re going to get without actually GOING to Disneyland.
We have so much fun making these at home and they’re ready in under 30 minutes from start to finish. It’s a great meal for the kids to help with, too.
HOMEMADE CORN DOGS
If you’ve never had a corn dog, you’re in for a treat. They’re one of my favorite things because they remind me of….well, Disneyland and the Little Red Wagon food cart! And fairs, and parades and carnivals…basically all the fun summer activities you enjoy when you’re little.
Corn dogs are cornbread batter dipped hot dogs on a stick that are deep fried until golden brown and crispy.
HOW TO MAKE CORN DOGS FROM SCRATCH
This recipe is super simple to make. The corn dog batter recipe whips up in just a couple minutes and the cooking time is quick.
Make the batter by mixing the cornmeal, flour, sugar, baking powder, salt, buttermilk, egg and honey until smooth.
Transfer the batter to a tall glass.
Insert the stick into the end of a hot dog and push about halfway up.
Pat the hot dog dry with a paper towel.
Dip the hot dog into the batter to coat and slowly remove from the glass.
Add the hot dog to the hot oil and drop the whole thing into the oil.
Cook the corn dog for 3-5 minutes or until golden brown and crispy.
Remove the corn dog from the oil using tongs and place on a cooling rack lined with a paper towel.
Repeat with the remaining hot dogs.
Serve immediately with your favorite dipping sauces, ketchup and mustard.
Leftover corn dogs can safely be stored in the refrigerator for up to 3 days in an airtight container.
HOW TO FREEZE CORN DOGS
If you’re making a big batch of corn dogs to freeze for later, allow them to cool completely.
Transfer them to a freezer bag and press out the air before sealing.
Freeze the corn dogs for up to 3 months.
To reheat your corn dogs, place them on a baking sheet and heat in a 350˚F oven for 15 minutes or until heated through.
- Wooden Sticks – Be sure to use a sturdy wooden stick for your corn dogs. It must be rigid enough to hold the weight of the hot dog….this is what I use.
- Pat dry – It’s important to pat the hot dogs dry. Any excess moisture will prevent the batter from sticking to the dog.
- Dip and twist – When you dip your hot dog into the batter, slowly twist to coat the dog completely. Slowly remove the hot dog from the batter so it sticks.
- Test the oil – Test the temperature of the oil to ensure it maintains a temperature of between 325 and 350˚F. It will fluctuate between batches so make sure to check it with an instant read thermometer like this one.
MORE EASY HOT DOG RECIPES
We also love these easy New York Style Hot Dog Onions for topping our summer dogs.
Homemade Corn Dogs
- wooden sticks
- deep skillet
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 1/2 tablespoon granulated sugar
- 2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup buttermilk plus 1-3 tbsp more for consistency
- 1 egg
- 2 1/2 tablespoon honey
- 2 tablespoons melted butter
- 2 quarts vegetable oil
- 8 hot dogs
- 8 wooden sticks
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together the buttermilk, egg, honey, and melted butter.
- Add the wet ingredients to the dry ingredients. Whisk until smooth.
- Set batter aside and allow batter to rest for 10 minutes.
- While batter rests, add the oil to a wide, deep skillet and heat to 350˚ F. (Check the temperature with an instant read thermometer.)
- Insert a sturdy wooden stick into the end of a hot dog pushing into it about halfway.
- Pat the hot dogs dry with a paper towel.
- Stir the batter and pour into a tall glass filling about 3/4 of the way full.
- If the batter is too thick, add 1 tablespoon of buttermilk and stir. It should be thick enough to coat a spoon with a little bit of a slow drip.
- Holding the stick end, dip a hot dog into the batter, slowly twisting to coat the hot dog completely.
- Slowly pull hot dog out of the batter allowing any excess to drip off.
- Holding the dipped hot dog by the stick, slowly dip the hot dog into the oil letting go before the oil reaches the stick. Cook the corn dog for 3-5 minutes turning, as needed, with a pair of tongs.
- Line a cooling rack with paper towels and transfer the cooked corn dog to the rack using tongs.
- Repeat until all corn dogs are cooked.
- Serve immediately with your favorite dipping sauces!