Corn Dogs

A homemade corn dog drizzled with ketchup on top of other corn dogs in a basket, with small dishes of mustard and ketchup on the side

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5 from 7 votes

Hot dogs on a stick dipped in homemade cornmeal batter and fried until crispy on the outside and airy on the inside.

Prep Time15

Cook Time15

Total Time30

Course: Snack

Cuisine: American

Servings: Corn Dogs

Calories: 284kcal

Author: Jocelyn Delk Adams

Equipment

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.
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.

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.

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