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The Lowdown on These Homemade Corn Dogs
I used to say “nothing beats authentic fair food”, but once I perfected my homemade corn dogs recipe, I had to eat my words… And a few extra corn dogs while I was at it!
Turns out you don’t need the Ferris wheel and funnel cakes to get that fairground corn dog flavor, you just need a hot skillet with oil and a good dip of batter.
Don’t wait for the state fair, boos! These homemade corn dogs are bringin’ the carnival right to your kitchen!
Ingredients you’ll need to make Homemade Corn Dogs
- Buttermilk: Keeps the batter tender and adds a nice tangy flavor.
- Egg Yolk: Just one yolk helps bind the batter together.
- Honey: A touch of sweetness to balance the savory.
- Yellow Cornmeal: The heart of our corn dog batter! Gives ’em that iconic texture and flavor.
- All-Purpose Flour: Helps bind the batter together and gives the cornmeal just enough structure for a perfect coating.
- Granulated Sugar: Enhances the flavor of the batter, but doesn’t make it taste like dessert!
- Baking Powder: Adds a light, airy crunch.
- Salt: A pinch to bring out all the flavors.
- Smoked Paprika: Adds a smoky, subtle depth that’s so dang good! Regular paprika works too, but the smoky kind is worth it if you’ve got it.
- Cayenne Pepper: For just a touch of heat.
- Sausages or Hot Dogs: You can’t learn how to make corn dogs if you’re out of hot dogs, boo! Cut them into bite-sized pieces for easy dipping and frying.
How to make Homemade Corn Dogs
What to serve with this corn dogs recipe
- Get Saucy: Corn dogs and dip go together like best friends, y’all! Whip up some remoulade sauce, tartar sauce, horseradish sauce, or a smoky chipotle BBQ sauce.
- Corn Lovers’ Dream: Stick with the corn theme and pair these with a side of creamed corn, scalloped corn, or whip up some elote to make elote corn dogs. Corn on corn, because why not?
- Chili Time: Go all-in with a hearty bowl of chili on the side, perfect for dunking your corn dog! Try a smoky brisket chili, classic Southern beef chili, or a chicken chili.
- Fried Faves: Make it a fair-inspired feast! Fry up some pickles, green tomatoes, or even fried catfish for the ultimate crispy combo.
Recipe Substitutions
- Meat Choices: Switch out the hot dog for turkey, chicken, or spicy chorizo. Even beer sausages work!
- Egg-Free Fix: Use some unsweetened applesauce instead in your batter.
- Flour: If you’re out of all-purpose flour, you can use whole wheat or oat flour.
- Make Your Own Buttermilk: Mix a cup of milk with a tablespoon of lemon juice or vinegar, let it sit until it thickens, and voilà! You’ve got homemade buttermilk.
Recipe Variations and Additions
- Batter Use: Use any leftover corn dog batter to make mini corn dogs with cocktail sausages. Those are kid’s favorites!
- Adjust the Heat: Like it hot? Add more cayenne pepper or hot sauce. Not so much? Just skip the spice.
- Seasoning Boost: Amp up your dry mix by adding a pinch of garlic powder for added depth. Or a blend of dried herbs like thyme or oregano!
- Fun with Dipping Sauces: Serve with mustard, honey mustard, or a spicy cheese dip.
Tips for making the best corn dog batter
- Drip Off That Excess: Once you dip the sausages, let any extra batter drip back into the bowl. Too much batter makes them heavy and clumpy.
- Check for Full Coverage: Make sure every inch of those sausages is covered in batter before they hit the oil. If you see any gaps, patch ’em up or you’ll end up with cracks in your homemade corn dogs.
- Test the Oil First: Before diving in, drop a little bit of batter into the oil. If it sizzles and floats up, you’re good to go. If it sinks or doesn’t bubble, wait a bit longer.
- Handle the Batter Like Pancakes: Don’t overmix, boos! Just stir until the dry ingredients disappear.
How to store & reheat Homemade Corn Dogs
Let your corn dogs cool completely, then pop them into an airtight container or wrap them in foil. Keep them cozy in the fridge, and they’ll stay in good shape without getting soggy. If you made extra batter, store that in the fridge too! Just give it a quick stir before using.
To bring back that golden, crispy bite, reheat these in the oven at 350°F for about 10 minutes or thrown them in an air fryer for a few minutes until warm and crisped up.
How long will Homemade Corn Dogs last in the fridge?
In the fridge, these corn dogs will keep for about 3-4 days. After that, they’ll lose their crispy magic.
Can I freeze corn dog batter ?
These corn dogs are freezer-friendly! Lay them on a baking sheet until frozen, then transfer to a zip-top bag or container. They’ll stay fresh for up to 2 months in the freezer. Reheat in the oven or air fryer straight from frozen for 15-20 minutes.
Frequently asked questions
Finely ground yellow cornmeal works best for corn dogs. Medium or coarse cornmeal (like for polenta) is too gritty and won’t stick as well. It also takes longer to cook.
The best oil for frying corn dogs is one with a neutral flavor and high smoke point. My favorites include peanut, canola, and sunflower oil.
Once they’re fried, place them on a wire rack over a baking sheet in a 200°F oven. This keeps them warm without getting soggy.
More Fun Snack Recipes
- Mozzarella Sticks (Air Fried!!!)
- Bacon Popcorn (With Video!)
- Elote Corn Dogs
- Hush Puppies
- Corn Fritters
Corn Dogs
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Equipment
- Skewers
Ingredients
- 3/4 cup Buttermilk
- 1 Egg yolk
- 1 tablespoon Honey
- 2/3 cup Yellow cornmeal
- 1/3 cup All-purpose flour
- 1 1/2 tablespoon Granulated sugar
- 1 teaspoon Baking powder
- 1/4 teaspoon Salt
- 1/4 teaspoon Smoked paprika
- 1/4 teaspoon Cayenne pepper
- 5 Hot dogs cut into thirds
Instructions
- Add 2 inches of oil to a deep frying skillet over medium heat and heat until it reaches 265.
- Hold the hot dog by one end and carefully insert a wooden skewer into the other end until it is 3/4 the way in the hot dog. Set aside.
- Add buttermilk, egg, and honey to a small bowl and combine.
- Add cornmeal, flour, sugar, baking powder, and salt to a separate large bowl and whisk.
- Stir the wet ingredients into the dry until combined then dip the hot dog in the batter.
- Drip off excess then fry for 3-4 minutes or until light and golden and flip halfway through.
- Repeat until everything is fried then drain on a cooling rack or paper towels then serve.
Notes
- Drip Off That Excess: Once you dip the sausages, let any extra batter drip back into the bowl. Too much batter makes them heavy and clumpy.
- Check for Full Coverage: Make sure every inch of those sausages is covered in batter before they hit the oil. If you see any gaps, patch ’em up or you’ll end up with cracks in your homemade corn dogs.
- Test the Oil First: Before diving in, drop a little bit of batter into the oil. If it sizzles and floats up, you’re good to go. If it sinks or doesn’t bubble, wait a bit longer.
- Handle the Batter Like Pancakes: Don’t overmix, boos! Just stir until the dry ingredients disappear.
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Ketchup?! Nooooo!!! Everyone knows only yellow mustard belongs on a corn dog!
(Seriously, though, these were delicious!)
These corn dogs look super tasty and fun to make. I’m going to have my kids and their friends all come over to make them. Thanks for the recipe!
these are fun, and I like elote version too, great idea for a homemade snack, thank you!
I love corndogs and these are so much better than store bought. My daughter also takes these to work and reheats for lunch. She also gives you 2 thumbs up for this recipe.
These homemade corn dogs were easy to make and were so much better than the store bought version!! Our whole family loved this recipe!
These corn dogs are hands-down delicious. I love street-food recipes that you can make at home, totally in control of what goes in. Thank you so much for sharing, it is a keeper.
This is the way to my wife’s heart! She loves corndogs at the fair, so making these for her was perfect. SO DELICIOUS! Thank you!
Easy and fun to make, these corndogs are fantastic! My grandkids are going to love helping me make these.