This Corn Dog Recipe is a classic fair treat that’s easy to make at home! Mix together a quick cornmeal batter, dip the hot dogs, and fry for a few minutes until golden brown. When I make these homemade corn dogs, all I think about is how much I have always loved gnawing the extra little bit of cornbread batter off the bottom of the stick, and I’ve done it ever since I was a kid. Because corn dogs are really about the cornbread batter, if you ask me. If you’ve never made homemade corn dogs before, I think you’ll be surprised by how easy it is. The cornbread batter takes less than 5 minutes to mix together, and then you just have to dip some hot dogs in the batter and fry for a few minutes until golden.
Ingredients:
- 3/4 cup yellow cornmeal
- 3/4 cup all purpose flour
- One Half or 1.5 tsp baking powder
- 1/2 tsp baking soda
- A tsp sugar
- Half tsp salt
- 1/8 tsp nutmeg
- A 3/4 cup buttermilk
- 2 eggs
- 4 hot dogs
- all purpose flour for rolling
- vegetable or peanut oil for frying
How to Make Corn Dog
- Preheat the fryer to 350 degrees F.
To make the batter, whisk to combine the cornmeal, flour, baking powder, baking soda, sugar, salt, and nutmeg. - In another small bowl, whisk to combine the buttermilk and eggs, and mix this into the dry ingredients until there are no more streaks of flour, but be sure to leave lumps in the batter (do not stir those out, as you may overmix). Transfer the batter to a tall glass.
- Skewer the hot dogs onto wooden sticks and roll the hot dogs in enough flour to coat, then shake the excess off.
- Dip the floured hot dogs into the tall cup of batter and put them straight into the fryer for about 3 minutes, but be sure not to overcrowd your fryer.
- Depending on size, you might need to make two or three batches. The corn dogs are ready when the exterior is golden brown.
- Serve the corn dogs with ketchup and mustard if desired, and enjoy!