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+ servings
corn dogs

Homemade Corn Dogs

A carnival favorite!
Course Hot Dogs, Lunch
Cuisine All-American
Keyword cornmeal, hot dogs, oil
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings 4 servings
Author Lynn / Turnips 2 Tangerines


  • 1 10 count package hot dogs of your choice
  • 1 1/2 cups yellow cornmeal
  • 1 1/4 cups flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 egg, beaten
  • 1 1/2 cups buttermilk
  • 1 tablespoon oil
  • 1 tablespoon honey
  • 10 wooden sticks or skewers
  • 2 quarts vegetable for frying


  • In a large bowl whisk together the cornmeal, flour, sugar, baking powder, and salt.
  • Add the beaten egg, buttermilk, oil and honey. Stir until combined. Batter will be thick.
  • Remove hot dogs from package. Wipe all of the hot dogs dry with paper towels.
  • (This will allow the batter to adhere to the hot dogs)
  • Insert one wooden stick into each hot dog.
  • Pour the batter into a tall drinking glass.
  • Holding by the wooden stick, take one hot dog and dunk it into the batter, coating all of the hot dog.
  • Slowly remove from batter and let a little excess batter drip back into the glass.
  • Immediately place into hot oil.
  • Turn as necessary to brown all sides.
  • Cook for 2 to 3 minutes or until all sides are deep golden brown.
  • Remove from oil and drain on paper towels.