A Fun and Easy Fair-Favorite Right from Your Kitchen

Bring the taste of the state fair to your table with these Homemade Corn Dogs! Crispy on the outside and soft on the inside, each bite wraps a juicy hot dog in a golden cornmeal batter that fries up to perfection. Perfect for parties, snacks, or family dinners—these are sure to be a hit with both kids and adults.

Ingredients for Homemade Corn Dogs

8 hot dogs
8 wooden skewers or sticks

1 cup yellow cornmeal
1 cup all-purpose flour
2 tablespoons granulated sugar

1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon black pepper

1 cup whole milk
1 large egg
1 tablespoon vegetable oil

Extra flour for dusting
Oil for frying (vegetable or canola)

How to Make Homemade Corn Dogs

Step 1: Prep the Hot Dogs

Pat the hot dogs dry with paper towels. Insert wooden skewers into each hot dog, leaving enough to hold. Lightly dust the hot dogs with flour so the batter sticks better.

Step 2: Make the Batter

In a large bowl, whisk together cornmeal, flour, sugar, baking powder, salt, and pepper. Add milk, egg, and oil. Stir until smooth and thick—like pancake batter. Pour into a tall glass or jar for easy dipping.

Step 3: Heat the Oil

Fill a deep pot or skillet with 2–3 inches of oil. Heat to 350°F (175°C). Use a thermometer for best results.

Step 4: Dip and Fry

Dip each floured hot dog into the batter, coating completely. Gently drop into the hot oil. Fry 2–3 at a time until golden brown, about 3–5 minutes, turning occasionally.

Step 5: Drain and Serve

Remove corn dogs with tongs and drain on paper towels. Serve hot with ketchup, mustard, or your favorite dipping sauce.

Why You’ll Love These Corn Dogs

Crispy, golden coating every time
Kid-approved and nostalgic

Simple pantry ingredients
Customizable with different sausages or cheese
Ready in under 30 minutes

Tasty Variations

Add shredded cheese to the batter for extra flavor
Use turkey dogs or veggie dogs for a twist
Make mini corn dogs using cocktail sausages

Add a dash of cayenne or smoked paprika to spice things up
Serve with honey mustard or sriracha mayo for a gourmet touch

Storage & Reheating Tips

Store leftovers in an airtight container in the fridge for up to 3 days

Reheat in the oven or air fryer for crispiness
Freeze uncooked battered hot dogs for quick frying later

Final Thoughts

These Homemade Corn Dogs are crunchy, savory, and just plain fun to eat. Whether you’re whipping up a nostalgic treat or looking for an easy crowd-pleaser, this recipe delivers that irresistible fair-food flavor right at home.

Homemade Corn Dogs: Crispy, Golden, and Deliciously Classic

Author: WAFA LI

Print Recipe

Ingredients

1 Egg, lightly beaten
¾ c Yellow cornmeal
12 Hot dogs
¾ c All-purpose flour
2 tsp Vegetable oil
1 tbsp Sugar
¾ c Buttermilk
¼ tsp Salt
2 tbsp Honey
1 ½ tsp Baking powder
2 Quarts Oil, for frying
12 wooden skewers

Instructions

Heat the oil in a large pot on the stove until it reaches 350°F.
In a large bowl, combine the sugar, flour, salt, baking powder, and cornmeal.
Incorporate the egg, buttermilk, honey, and vegetable oil into the dry mixture.
Allow the batter to rest for 10 minutes.
Insert a skewer into each hot dog.
Dip the hot dogs into the batter, ensuring they are fully coated.
Carefully place the battered corn dogs into the hot oil and fry for 2-3 minutes until they are golden brown.
Drain on a plate lined with paper towels and serve.