Homemade Corn Dogs
Homemade Corn Dogs are honey-battered, hand-dipped and fried to perfection. Bring back all those good childhood memories with this homemade favorite.
There is a little town in Southern Utah nestled in the shadow of a dormant volcano named Veyo. This unassuming town has some of the most prized possessions and crown jewels in the area. There is a pie shop that is world renowned, and a pool that is hidden away in the lava rock. Veyo pool serves one of the best corn dogs you’ll ever eat in your life! That is, until you make my Homemade Corn Dogs. This recipe pays homage to the Southern Utah staple!
THE BEST HOMEMADE CORN DOGS
This recipe is what memories are made of! I can’t think of a state fair, county fair, or trip to Disneyland that I’ve ever had without a delicious corn dog in my hand. This recipe consists of a cornmeal batter that is unlike anything else. A juicy hot dog is skewered and then dunked into this batter and then deep fried until golden brown. The result is crispy, juicy, and totally irresistible.
Ingredients
- 1 ½ cups yellow cornmeal
- 1 ¼ cups all-purpose flour
- 1/4 cup granulated sugar
- 1 Tablespoon baking powder
- 1/4 teaspoon salt
- 1 egg, beaten
- 2 cups low fat buttermilk
- 1 Tablespoon vegetable oil
- 1 Tablespoon honey
- 12 hot dogs
- 12 corn dog sticks or wooden skewers
- 1/4 cup corn starch (for coating hot dogs with)
- Vegetable Oil (for frying)
Instructions
Add oil to a large pot. Turn heat to medium and heat oil to 350 degrees F.
In a large bowl, add the cornmeal, flour, sugar, baking powder and salt. Stir together. Then add the beaten egg, buttermilk, oil and honey. Whisk until combined. (Batter should be a little thicker than the pancake batter.)
Remove hot dogs from the package. Wipe them all dry with a paper towel (this will help the batter stick to them better) Insert one skewer into each hot dog. Rub each hot dog lightly with a little cornstarch. (This will help hold the batter on to the hot dog while frying.) Pour the batter into a tall drinking glass.
Holding by the skewer, take one hot dog and dunk it into the batter, coating all the hot dogs. Slowly remove from batter and let a little excess batter drip back into the cup. Immediately place it into the hot oil. Using a tong, turn the corn dog as necessary to brown all sides.
Cook for 2 to 3 minutes, or until all sides are a deep golden brown. Remove from hot oil and place on paper towels to drain grease.
I DIP, YOU DIP, WE DIP
I believe it to be crucial to dip these golden brown hot dogs with the classics of ketchup and mustard. Mix these two together for an incredible concoction known here in Southern Utah as Pronto Pup Sauce.
Try serving with Utah Fry Sauce as well. If you feel like making a whole meal of these, whip up a batch of my Garlic Parmesan French Fries or Baked Onion Rings. Your summer days will be some of the best yet!
Servings
This recipe yields 10 corn dogs. If you are hosting a crowd then it’s very easy to double the batch so that everyone gets a crispy and juicy corn dog.
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Homemade Corn Dogs
Ingredients
For the Batter
- 1 ½ cups yellow cornmeal
- 1 ¼ cups all-purpose flour
- 1/4 cup granulated sugar
- 1 Tablespoon baking powder
- 1/4 teaspoon salt
- 1 egg, beaten
- 2 cups buttermilk (whole milk works too)
- 1 Tablespoon vegetable oil
- 1 Tablespoons honey
For Corn Dogs
- 12 hot dogs
- 12 corn dog sticks or wooden skewers
- 1/4 cup corn starch (for coating hot dogs with)
- vegetable Oil (for frying)
Instructions
- Add 3 to 4 inches of oil to a large pot. Turn heat to medium and heat oil to 350 degrees F.
- In a large bowl, add the cornmeal, flour, sugar, baking powder and salt. Stir together. Then add the beaten egg, buttermilk, oil and honey. Stir until combined. (Batter should be a little thicker than pancake batter)
- Remove hot dogs from package. Wipe them all dry with a paper towel (this will help the batter stick to them better) Insert one skewer or wooden stick into each hot dog. Rub each hot dog lightly with a little cornstarch. (This will help hold the batter on to the hot dog while frying.)
- Pour the batter into a tall drinking glass. Holding by the skewer, take one hot dog and dunk it into the batter, coating all of the hot dog. Slowly remove from batter and let a little excess batter drip back into the cup. Immediately place it into the hot oil, while still holding the stick. Turn as necessary to brown all sides. Cook for 2-3 minutes, or until all sides are a deep golden brown. Remove from hot oil and place on paper towels to drain grease. Repeat with all hot dogs.
Notes
Nutrition
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It was a cold and rainy April Monday yesterday. And after a long day at work and school I thought comfort food would help brighten my loved ones day, and corn dogs came to mind, so I browsed the internet for local restaurants for Baltimore’s best corn dogs and found a few spots, but I stumbled on a recipe and decided to try my hand at making them. I sought after recipes and narrowed down three: Martha Stewart, All Recipes, and yours…Life in the Loft House. Your recipe deviated from the other two by using buttermilk & a spoonful of honey. You suggested wiping the hot dogs dry before dipping into the tall glass filled with the batter and using oil at 350*F: your recipe and hints are SPOT ON! To my surprise and my families joy the corn dogs came out PERFECT! I served the corn dogs with a dollop of yellow mustard, macaroni & cheese(s), and a spring salad. A perfect easy remedy to brighten the day of my loved ones! Thank you!!
Yay! Glad they were a hit. Thanks for your sweet comment! 🙂
I just have done it! Exactly as you taught, it turned out beautiful and tasty yummi !
True that,also might roll the dry dog in some flowers. Then dip. Going to make them tonight.
I’m from Ecuador and I made this last night for my kids, I had to add more milk to get the proper consistency because I used pre-cooked corn meal that is more common in my country and that absorb more liquid than regular corn meal! The corn dogs turn out perfect and delicious! My kids love them (they haven’t tried them before) and so do I (I’ve tried corn dogs when I was a child when I traveled to U.S. but I wanted to do it from scratch)! Thanks for share this recipe!
We loved this recipe. It will definitely go in our recipe box :).
My mom uses to cook me corn dogs when I was a boy. One of the best memory left in me, so delicious. Thank you for sharing this amazing recipe.
I don’t have skewers. Can I makes them without?
No way! I live in Cedar City. It really is a small world. I found this recipe randomly on the internet. It is by far the best corn dog recipe I have found!
Made these tonight, yum!! Looking back, I would add a smidgen more sugar or honey, and I only had a coarse corn meal, I think they would have been better with a finer grind. I also used w/w pastry flour, just had to let it sit about 20 minutes to let all the dry parts absorb the wet. I dried the dogs really well before dipping in the batter. No prob with any batter coming off. Made my own buttermilk with apple cider vinegar and whole milk, batter was very thick. I even had to thin it a little bit, used my almond milk then. I started the frying at 350* but it soon had accidentally rose to 400 degrees (Fahrenheit), and it really wasn’t a problem. With the leftover batter I made onion rings and they were equally delicious!! Thanks for a great recipe HUGS!
GOTTA LOVE EM!!! I like to add a bit of Coleman’s dry mustard to the batter. Get creative and try this with some of the interesting fully cooked sausages out there. Cut dogs in half or bite size pieces to use less oil for frying.
GOTTA LOVE EM!!! I like to add a bit of Coleman’s dry mustard to the batter. Get creative and try this with some of the interesting fully cooked sausages out there. Cut dogs in half or bite size pieces to use less oil for frying.
Can i freeze theses corn DOG and how long are they good for in the freezer
Yes you can freeze them! They should stay good frozen for about 2 months. Make sure they are covered/wrapped tightly before freezing. 🙂
To reheat- cook in microwave for a couple of minutes.
Is it possible to do these “make ahead”? I mean to say, fry them up and freeze them a few days out to reheat Later, or is that a horrible idea for a recipE Like this?
I have never tried to freeze these before. I think it could work fine, though.
Tried your recipe and they were delicious. They browned beautiful!!! This is a keeper. Thank you for sharing.
i made the corndogs the other night omg my husband and I loved them fixing again tonight.