Homemade corn dogs are a delicious and fun snack that everyone should try. These homemade corn dogs will have a beautiful golden-brown exterior that is perfectly crisp yet maintains an airy texture on the inside. The batter is a delightful combination of sweetness and spice that curbs any craving you have for classic state fair food. Make these corn dogs once and you will want to make them again!
This post may contain affiliate links. Read our disclosure policy.
Want to Save This Recipe, Boo?
I'll email this recipe to you, so you can come back to it later!
Why you’ll love this Recipe
Easy to follow steps – We know the kiddos love these, let them help out! Less than 10 steps between them and fresh corndogs.
Make ahead – Make a bunch of corndogs, cool, and freeze for later! Pop them in the oven to crisp them up.
Nostalgia – Can’t you already smell the corn dogs in the air? Whether you’re going to a local fair, amusement park, or visiting a food truck. That fried cornmeal batter smell is enough to make you salivate.
Ingredients
Chances are you already have the ingredients necessary to make these family favorites!
- The wet ingredients: A delicious combination of buttermilk, golden egg yolk, and sweet honey.
- The dry ingredients: Can’t have corndogs without yellow cornmeal. We will mix this with all purpose flour, white sugar and baking powder.
- Seasonings: Salt, cayenne pepper, and smoked paprika make these corndogs stand out from the rest.
- The meat: Sausages or Hot dogs, use the brand you love the most.
Recommended tools for making corn dogs
- Large skillet, 4 inches deep is best.
- Candy thermometer, to pinpoint the precise temperature needed.
- Corn dog sticks. Choose sticks that when inserted will still fit inside the pan, and are sturdy enough not to break.
- Tongs to help turn and remove corndogs from the hot oil.
- Cooling rack with paper towels.
How to make homemade corn dogs
Less than 10 steps away from those golden brown carnival favorites!
- Add 2 inches of oil to a deep frying skillet over medium heat and heat until it reaches 265.
- 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 sausages 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.
Storing
Batter: You can make this batter ahead of time and keep refrigerated until ready to use. Use within 2 days.
Corn Dogs: Store cooled leftover corndogs in an airtight container, refrigerated for up to a week.
Freeze: Freezing leftover corndogs is perfect if you plan to keep some around for a couple of months. Allow fried corndogs to cool completely before storing them in a freezer-safe Ziploc or container.
- Reheat frozen hot dogs on a baking sheet in a 350 F oven for 15-20 minutes.
Recipe Variations
Swap in different sausages – From cheesy and smoky to spicy, beer, or chorizo. You can even use any leftover batter to make mini corn dogs with cocktail sausages. Speaking of spice, try drizzling your favorite hot sauce at the end.
How to serve this kid-friendly snack
Keep it simple and serve with a generous helping of ketchup, mustard, or even mayo! Dip into buttermilk ranch if you have a ranch connoisseur in the house.
Incorporate your fresh corndogs into your dinner and serve it will a nice bowl of chili. And yes, dip it in the chili!
For a kids snack or lunch, serve with a side of cut veggies and chips. Try a fun flight of dipping sauces!
Expert Tips And FAQs
- Everyone loves corn dogs with a crispy exterior and tender interior, right?! My best advice is to transfer the batter to a tall glass, then dip your sausages in. Make sure the sausages are completely covered. If there are air pockets or parts of the sausage peeking through, you’ll end up with cracked corn dogs.
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.
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.
More fun snack recipes
- Mozzarella Sticks (Air Fried!!!)
- Bacon Popcorn (With Video!)
- Elote Corn Dogs
- Hush Puppies
- Corn Fritters
*Did you make this recipe? Please give it a star rating and leave comments below!* Post a photo of how your version of the recipe came out on Instagram (using #grandbabycakes)!!
Corn Dogs
Want to Save This Recipe, Boo?
I’ll email this recipe to you, so you can come back to it later!
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 Sausages or 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.
- 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 sausages 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.
pinterest 
facebook 
twitter 
email
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.