Homemade Corn Dogs

I really love a good corn dog. The very best ones, in my opinion, come from places like Disneyland or mall spots like Hot Dog on a Stick. Those frozen corn dogs from the grocery store just do not compare. If I am going to eat a corn dog, I want it to be a really good one, and homemade is definitely the way to go and a must-try.

I remember my mom making corndogs once when I was younger, but I had never tried making them myself. Then, back in 2011, I came across a recipe on Babble and decided it was finally time to give homemade corn dogs a shot. I am so glad I did, because they turned out even better than I expected.

There are two things that really make a good corn dog. First, start with a good-quality hot dog. I use Ball Park all-beef hot dogs, and they work great. This is the kind of recipe that is perfect for those nicer hot dogs you pick up when they happen to go on sale.

The second key is to use a batter thick enough to coat the hot dogs well. I adapted the original Babble recipe a bit because the batter was not thick enough for my liking. After a few adjustments, it turned out just right. The corn dogs had a perfect coating, and everyone in my family really enjoyed them. They were absolutely worth the effort.

For the sticks, I have used wooden skewers from the produce department at my local grocery store. They are the kind often used for caramel apples and are called brochettes. Regular wooden skewers will work too, as long as you cut them in half. I have also used wooden popsicle sticks.

Ingredients for Homemade Corn Dogs

• VINEGAR OR LEMON JUICE – The vinegar or lemon juice is mixed with the milk to create a quick homemade buttermilk substitute. This adds a little tang and helps give the batter a better texture.
• MILK – Milk adds moisture to the batter and helps bring all of the dry ingredients together. Combined with the vinegar or lemon juice, it also helps create a tender coating.
• ALL-PURPOSE FLOUR – Flour gives the batter structure and helps it cling to the hot dogs. It works with the cornmeal to create the perfect coating.
• YELLOW CORNMEAL – Yellow cornmeal gives corn dogs their classic flavor and slightly textured coating. It is what makes the batter taste like a true corn dog instead of just fried breading.
• SUGAR – A little sugar adds just a touch of sweetness to the batter. That slight sweetness is part of what makes corn dogs so delicious.
• BAKING POWDER – Baking powder helps lighten the batter so it fries up fluffy instead of heavy. It gives the coating a little lift.
• SALT – Salt helps bring out the flavor in the batter and balances the sweetness. It is a small ingredient, but it makes a big difference.
• BAKING SODA – Baking soda works with the homemade buttermilk mixture to help the batter rise and brown nicely as it fries. It also helps create a tender texture.
• EGGS – Eggs help bind the batter together and give it richness. They also help the coating stay together better on the hot dogs.
• ALL BEEF HOT DOGS – The hotdogs are the center of the recipe, so using a good-quality all beef hot dog makes a big difference in flavor. Since there are not many ingredients, the better the hot dog, the better the corn dog.
• WOODEN SKEWERS OR BROCHETTES – The skewers make the corn dogs easy to dip, fry, and eat. Brochettes work especially well, but regular wooden skewers can also be used if cut to the right size. Popsicle sticks will also work.

Instructions for Homemade Corn Dog RECIPE

Pour oil into a deep fryer or a large, heavy pan, making sure it is deep enough to fully submerge the corn dogs. Heat the oil to 365 degrees. A large skillet or Dutch oven works well, as long as there is enough room for the corn dogs to cook comfortably.

To make the batter, add 1 tablespoon of vinegar or lemon juice to a liquid measuring cup. Then pour in enough milk to equal 1 cup total. Stir it together and let it sit for about 5 minutes. This creates a quick homemade buttermilk substitute.

While the milk mixture rests, whisk together the flour, cornmeal, sugar, baking powder, salt, and baking soda in a large bowl. Add the milk mixture and the eggs, then whisk until the batter is smooth and well combined.

Insert sticks or skewers into each hot dog. Dip each one into the cornbread batter, making sure the hot dog is coated well on all sides. Then carefully place it into the hot oil and fry in batches until golden brown. I usually use canola oil for deep frying them.

Once cooked, remove the corn dog from the oil with tongs and place it on a paper towel-lined plate to drain. Continue with the remaining hot dogs and serve warm.

Frequently Asked Questions

Can I use regular wooden skewers?
Yes. Regular wooden skewers work great. If they are too long, you can cut them in half to make them easier to handle.

Do I need a deep fryer to make corn dogs?
No. You can make them in a deep fryer or in a large, heavy pot or skillet with enough oil to fully submerge the corn dogs.

Why do I need the oil to be at 365 degrees?
That temperature helps the batter cook up golden brown while allowing the hot dog to heat through. If the oil is too cool, the batter can absorb too much oil and turn greasy.

Can I make the batter ahead of time?
It is best to make the batter right before frying for the best texture and coating. Fresh batter tends to stick and fry better than batter that has been sitting too long.

Why is my batter not sticking to the hot dogs?
This can happen if the hot dogs are too wet. Pat them dry with paper towels before dipping them into the batter so the coating sticks better.

How do I get a thicker coating on my corn dogs?
A thick batter is key. If your batter seems too thin, it may not cling well to the hot dogs. Make sure the batter is mixed as directed and coat the hot dog evenly before frying.

How do I know when the corn dogs are done?
They are done when the outside is golden brown and crisp. Since the hot dogs are already cooked, you are mainly cooking the batter and heating the hot dog through.

Can I reheat leftover corn dogs?
Yes. They reheat best in the oven or air fryer so the coating stays crisp. The microwave works, but the outside will be softer.

Can I freeze homemade corn dogs?
Yes. Let them cool completely, then wrap and freeze them. Reheat in the oven or air fryer for the best texture.

What can I serve with homemade corn dogs?
They are great served with fries, chips, potato salad, coleslaw, or fresh fruit. Mustard, ketchup, and fry sauce also make great dipping options.

Can I make mini corn dogs instead?
Yes. You can cut the hot dogs into smaller pieces and make mini corn dogs for a fun snack or party food.

Tips and Tricks

• Pat the hot dogs dry before dipping them in the batter. This helps the batter stick better and gives the corn dogs a more even coating.
• Make sure the batter is thick enough. A thicker batter will cling to the hot dogs much better and give you that classic corn dog coating.
• Keep the oil at 365 degrees. If the oil is too cool, the corn dogs can turn greasy. If it is too hot, the outside may brown too fast before the batter is fully cooked.
• Do not overcrowd the pan. Fry just a few at a time so the oil temperature stays steady and the corn dogs cook evenly.
• Serve them right away. Homemade corn dogs are best when they are fresh, hot, and crispy straight from the fryer.

FOR MORE RECIPES LIKE THIS, TRY:

• Simple Baked Chili Cheese Hot Dogs
• Homemade Buttermilk Corn Dogs
• Simple Pretzel Dogs
• Breakfast Corn Dogs