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.

Easy Homemade Corn Dogs Recipe

It never ceases to amaze me, how most any food skewered onto a stick, can turn mundane ingredients into something fun to eat. Corn Dogs appeal to kid of all ages and they’re fun to eat. How to make easy Homemade Corn Dogs: (Scroll down for full printable recipe.)

Dry Ingredients – Use a whisk to sift together cornmeal, flour, sugar, baking powder, salt, garlic and onion powders.
Wet Ingredients – In a separate bowl, whisk together milk, honey and egg until fully combined.
Combine – Add the wet ingredients to dry ingredients mixing until fully moistened.
Chill – Cover and chill batter for 1-2 hours. This is important, don’t skip it!
Heat Oil – Heat oil to 350°F.
Hot Dogs – Use a paper towel to pat dry hot dogs then thread onto the skewers.
Batter – Pour batter into a tall glass or mason jar. Dip hot dogs into the batter coating fully, then immediately place into oil.
Cook – Use the 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.

how to make how to make Homemade Corn Dogs

How to Make the BEST Homemade Corn Dogs Recipe

Ingredients you’ll need to make easy Homemade Corn Dogs: Regular length hot dogs, plain yellow cornmeal (not coarse, finely ground works best), all purpose flour, granulated sugar, baking powder, salt, garlic powder, onion powder, whole milk, honey, egg and vegetable oil for frying plus mustard and ketchup for serving.
Kitchen tools you’ll need: Dutch oven, fry thermometer, measuring cups and spoons, mason jar, wooden skewers, stainless steel spider and a paper towel lined sheet pan.
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.
Store Homemade Corn Dogs chilled in the refrigerator for up to 3 days.
Reheat in a 350°F air fryer for 2-3 minutes or on a sheet pan in a preheated 375°F oven to crisp and heat through, around 6-8 minutes.

Side 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 are a picnic favorite.
Sweet Potato Fries are made on a sheet pan in the oven.
Homestyle Macaroni Salad an be made in advance for a quick meal.
Crispy Baked Potato Wedges are so simple to make you’ll make them over and over again.
Skip the blue box and make your own Stovetop Macaroni and Cheese.
Homemade Ketchup from Cupcakes and Kale Chips.

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