Corn dogs are often sold by food trucks, street vendors and at state fairs. Why not treat the family to Homemade Corn Dogs along with your favorite dipping sauces, and enjoy this American classic at home.
Homemade Corn Dogs are a Childhood Favorite
It never ceases to amaze me, how most any food skewered onto a stick, can turn mundane ingredients into something fun to eat. While I can remember eating corndogs as a girl, they're simply one fun-to-eat goodie that I've never outgrown. I can vividly remember the first time I introduced corn dogs to my little boys who immediately became fans of food on a stick, too. It just never gets old.
Helpful Tips for Making Corn Dogs
When making these corn dogs, regular length hot dogs, not bun length, work best.
- Test the size of the pot you intent to use, ensuring that the hot dogs plus the skewer will fit properly for frying.
Don't skip taking a moment to pat dry the hot dogs. If they're too wet the batter won't stick as well.
- It's easiest to coat these if you put the batter into a tall glass or mason jar. Also, don't skip chilling the batter, it really helps.
- When you're ready to fry the corn dogs, twist the skewer and seal the batter on all sides before dropping into the oil completely. This helps the batter stay in place and cook more smoothly.
- Make sure the pot you use for frying is large enough that the corndogs have room to float. If they rest on the bottom they'll be flat on one side.
I like serving these with mustard and ketchup for dipping. Whole grain mustard, French's, sweet hot mustard or any flavor of ketchup will work beautifully.
Dishes to Serve with Corn Dogs
As you know, corn dogs are perfectly delicious served on their own. That said, you may want to include them on a more expanded menu with side dishes. A few recipes you may also enjoy:
- Homemade Baked Beans
- Sweet Potato Fries
- Homestyle Macaroni Salad
- Crispy Baked Potato Wedges
- Stovetop Macaroni and Cheese
- Homemade Ketchup from Cupcakes and Kale Chips
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Helpful Kitchen Items:
- 6 Quart Dutch Oven
- Candy/Fry Thermometer
- Stainless Steel Spider Strainer/Skimmer
- Plastic Baskets with Liners
Homemade Corn Dogs
- 1 ½ cups plain yellow cornmeal (not coarse, finely ground works best)
- 1 cup all purpose flour
- ¼ cup granulated sugar
- 4 teaspoon baking powder
- 1 teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 ½ cups whole milk
- 2 tablespoon honey
- 1 large egg
- 16 regular length hot dogs (2 packages)
- long wooden skewers
- 6-8 cups vegetable oil for frying
- mustard and ketchup for serving
- In a medium size mixing bowl, use a whisk to sift together cornmeal, flour, sugar, baking powder, salt, garlic and onion powders.
- In a separate bowl, whisk together milk, honey and egg until fully combined. Add to dry ingredients mixing until fully moistened.
- Cover and chill batter for 1-2 hours.
- To fry: Heat oil to 350°F. Use a paper towel to pat dry hot dogs then thread onto skewers.
- Pour batter into a tall glass or mason jar. Dip hot dogs into the batter coating fully, then immediately place into oil. Use skewer to carefully twist corndogs to seal batter on all sides before dropping completely into the oil. Cook in batches for 3-5 minutes, turning as needed for even browning.
- Have nearby a paper towel lined pan, placing cooked corn dogs onto the pan. Keep warm.
- Serve with mustard, ketchup or any of your favorite sauces for dipping.