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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One night I was looking for something different to make for dinner, and I thought ohhh I wonder how hard it would be to make corn dogs, so I looked at several recipes and came across this one. I held my breath and mixed the batter cut the hot dogs into bite size pieces, and made the corn dogs, well THEY WERE A BIG HIT!!! I have been asked to make them twice a month,
My husband says these are the best!!!
Veniece- That is so great to hear! SO happy you loved them!
This is so cool ! I am in my 40’s and grew up going to the Veyo pool with my aunts !
Just made these tonight and they turned out great. I had to let the batter sit for about 10 minutes waiting for the oil to heat up and that helped thicken it up. I also made sure to let the oil get to exactly 350 degrees before I started frying the corn dogs. I think that and letting the batter thicken on its own kept the batter from sliding off.
I only made 5 corn dogs because it was getting late and my family was hungry. I used the rest of the batter to make muffins and decided to experiment and fried a little bit of the batter by itself just by dropping a spoonfull into the oil. Very yummy! With some adjustments to seasonings, this batter would make some delicious hush puppie, but that will be an experiment for another day. 🙂
Lindsey, So glad they turned out for you! we love making these corn dogs, and I think all your tips are very helpful. 🙂
I don’t have a pot deep enough, so I cut the franks into fourths and fry them in my fry daddy for mini corn dogs. My family won’t let me buy store bought corn dogs anymore. I am about to make a few batches to freeze so that my kids have something they can just grab and warm up for a snack this summer.
So gonna try this with Hoffman hot dogs or Zwingli’s mmmmm
What caught my eye on pinterest was the “lofthouse” at the bottom. Familiar family name that you don’t always see alot. 🙂 Corn dogs look good too!
This recipe worked great! I didn’t have honey so I substituted with an extra spoonful of sugar and I used closer to 1 and 3/4 cups buttermilk to get to the thickness I wanted. Recommend cutting the hot dogs in half, drying the hot dogs with a paper towel and dusting with flour before you dip them in the batter. I used an at home fryer with peanut oil (2L), they were the best corn dogs I’ve had in years. Very authentic fair food but more sanitary lol
Thanks, Dani!
I have been having the best time planning my weekly meals using your website. The corn dogs brought me here a year or so ago and now i have tried and loved many of your recipes. I revisited this one today for a 4th of July dinner…this time my now 3 year old ate and loved both the corn AND the dog I made mini corn dogs and hush puppies out of the leftover batter. Delish! Thanks for all the great recipes!
Thanks for your sweet comment, Emily! I’m so happy my blog is helping with your meal plans, and glad the corn dogs were a hit 🙂 We love those too!
I found this post via Pinterest a while back and finally made these today for lunch. They were AMAZING and the kids loved them <3
Delicious!! Love corndogs!
Hi! I have 2 questions, if I use self-rising cornmeal do I still need to use baking powder? And can these be frozen & then microwaved later? 🙂
Hi . Im jewish & we cant eat Dairy & meet , so i was wondering if there’s a substitute for buttermilk in the recipe?
Thank you , jenny .
Hi . Can you give me a substitute for the milk , since i cant eat it with dairy ( im jewish and its forbidden to eat dairy with meat) .
Thanks ,
Jenny
It helped to first dip the very top for a minute so that if you accidently hit the bottom of pot, the top didn’t get damaged.
It took a lot of oil –
My suggestion is make mini size that you can easily dip with a cocktail sausage.
They were fun! Make sure oil is very hot. Almost max to get brown color. My fan loved them
I would suggest making minis – much easier to dip. Don’t need so much oil then .
Receipe was yummy!
I double dipped them after they cooled.
I just was watching the cooking channel. Dinner at Tiffany’s. She Coates the hot dog into cornstarch before she dunked the dog into her batter. She said it helped the batter stay on better.
Think I’m going to give it a try.
Going to make these for my grandkids, they will love to do the dipping part.
I will ONLY use Holly’s recipe for corn dogs. You can’t miss and won’t be disappointed. Thank you!
I just made these tonight and WOW! They’re amazing!
I have made these about a dzn times and always delicious. My hot dogs I use are Nathan’s and they get juicy and yummy and definitely hot! I have had a few misses where the batter immediately fell off’ but 99% of the time’ they turn out amazing. Also’ if the fryer is too hot’ the outside will cook brown but the hot dogs aren’t done.
Made these last night, replacing the buttermilk with cashew milk/lemon juice, and they turned out wonderfully. Thanks for sharing!
Can you substitute a non-dairy liquid for the milk? It looks so good, I want to try it!
These look amazing! Although, I live by myself so I’d only want about two at a time. Have you tried freezing them then throwing them in the oven or something later?
There was a comment above where they froze them at it was perfect. Wrap the frozen corn dog in a paper towel and microwave for one minute, turning half way.
yammm! i tried to make corn dog at home at it was perfect ..
I made these twice last week. They are so delicious. Thanks for sharing this recipe!
I made this for the kids tonight but I made the corn dog bites instead putting the stick in the dog and they were a hit…. I don’t eat hot dogs so I made myself the breading bites… sooo good.. I took two spoons and scooped into balls and dropped them into the oil.. wish I had a small ice cream scooper.