Easy Homemade Corn Dogs Recipe

This is my fair-food-in-your-kitchen moment: crispy, golden corn dogs you can dunk in mustard while standing at the counter like an absolute gremlin. They’re sweet-salty, a little crunchy outside, steamy and soft inside, and they come together way faster than you think. The batter is thick enough to cling (no tragic slipping off in the oil), and the trick is a tall glass. Trust me—we’re doing this the easy way.

My husband will swear up and down that he “doesn’t like fried food,” and then mysteriously three corn dogs disappear while he’s “just checking the seasoning.” The kids love the mini ones because small food simply tastes better—it’s science. We make a batch for movie night, a batch for the big game, and sometimes a batch for a random Tuesday when nobody wants to think about dinner. It’s become one of those messy, fun recipes that pulls everyone into the kitchen to help skewer and dip and cheer when the first one comes out perfectly puffed.

How to Make It

Grab 8–10 hot dogs and pat them bone-dry—water is your enemy here. I toss them on a paper towel and forget about them while I mix the batter. Batter’s just cornmeal, flour, a little sugar, salt, and baking powder whisked together. Add an egg and buttermilk (or milk + a splash of vinegar) until it’s thick—like pancake batter that did a few pushups. Too runny and it slides off; too thick and it clumps. You want a slow ribbon.

Skewer the hot dogs (wooden skewers or popsicle sticks—whatever your drawer coughs up). Roll each in a dusting of flour—just a light coat—so the batter grips like Velcro. Now the move that saves your sanity: pour the batter into a tall glass. Dip the skewered dog straight down, twist as you pull up, and let the excess drip for a second.

Heat about 2 inches of neutral oil to 360–365°F. If you don’t have a thermometer, drop a dab of batter in—if it bubbles and browns in about 60–70 seconds, you’re in the zone. Fry 2–3 at a time so you don’t tank the temperature. Turn them as needed, 3–4 minutes total, until they’re evenly golden. Drain on a rack (not just paper towels or they steam out their crunch). First one’s a sacrificial tester—taste it and adjust the salt or sugar in your batter if you need to. Then go to town.

✔Ingredient Notes

– Cornmeal: Yellow, medium grind gives the best crunch. Fine grind works but is a touch more cake-y. Don’t use polenta—it’s too coarse and the batter gets weird.
– All-Purpose Flour: Balances the grit so you get tender-on-the-inside instead of gritty. You can sub a 1:1 gluten-free blend—works great.
– Sugar + Honey: Sweetness is classic fair flavor. I do 2–3 tablespoons sugar; a teaspoon of honey makes the color gorgeous. Too much and it browns fast—watch your oil.
– Baking Powder: The puff-maker. If your can is ancient, your batter will fry up dense. Fresh is everything.
– Buttermilk (or Milk + Vinegar): Tang + tenderness. No buttermilk? Stir 1 tablespoon white vinegar or lemon juice into 1 cup milk and wait 5 minutes.
– Hot Dogs: Beef, turkey, chicken, or plant-based all work. Go for standard size; jumbo needs a smidge longer in the oil.
– Neutral Oil: Canola, peanut, or vegetable oil. Olive oil makes it taste…confused. Keep it at 360–365°F for best color and snap.
– Flour for Dredging: Tiny step, huge difference. Skipping the dusting = batter slip-offs and heartbreak.

✔Recipe Steps

1. Dry hot dogs thoroughly and insert wooden skewers.
2. Whisk 3/4 cup cornmeal, 3/4 cup flour, 2–3 tablespoons sugar, 1 tablespoon baking powder, and 3/4 teaspoon salt.
3. Add 1 egg and 3/4–1 cup buttermilk (or milk + vinegar) to form a thick, pourable batter; rest 5 minutes.
4. Heat 2 inches oil to 360–365°F; dust skewered hot dogs lightly with flour.
5. Pour batter into a tall glass; dip dogs straight down, lift with a twist, and fry 3–4 minutes, turning for even color.
6. Drain on a rack; repeat, keeping oil hot; serve hot with mustard, ketchup, or honey mustard.

What to Serve It With

– Yellow mustard (classic), spicy brown mustard, or honey mustard
– Ketchup for the purists, BBQ sauce for the rebels
– Pickle spears, coleslaw, or elote-style corn salad
– Fries or tots, because why not go full diner energy
– Cheese sauce if you’re feeling extra

✔Tips & Mistakes

– Dry the dogs. Any moisture and the batter slides off like a sweater on a waterslide.
– Batter thickness matters. Think thick pancake batter—if it won’t coat your spoon, add a spoon of flour; if it’s gloppy, add a splash of milk.
– Tall glass trick. It’s ten times easier than dipping from a bowl.
– Dust with flour. It’s the difference between “wow” and “why is it naked.”
– Oil temp is everything. Too cool = greasy; too hot = burnt outside, raw center.
– Work in batches. Crowding the pan crashes the temperature and makes sad dogs.
– Make a tester. Adjust salt or sugar right away so the rest are perfect.
– Bonus: Fry leftover batter by the spoonful for hush puppies. You’re welcome.

✔Storage Tips

Pop leftovers in an airtight container in the fridge for up to 3 days. Reheat in an air fryer at 360°F for 5–7 minutes or in the oven at 400°F for 10–12 minutes until crisp again. Microwave works in a pinch but they get soggy—still edible, just not “wow.” Freeze on a sheet pan, then bag for up to 2 months. Reheat from frozen in the air fryer or oven until sizzling. And yes, I’ve eaten one cold over the sink for breakfast. No shame. It’s delicious.

✔Variations and Substitutions

– Mini corn dogs: Cut hot dogs into thirds; toothpicks instead of skewers; fry 2–3 minutes.
– Cheese-in: Split the hot dog lengthwise, tuck in a strip of cheddar, pinch closed, batter, fry. Ridiculous in the best way.
– Spicy: Add 1/2 teaspoon cayenne or smoked paprika to the dry mix; serve with sriracha mayo.
– Gluten-free: Use GF all-purpose blend and certified GF cornmeal. Batter may need an extra tablespoon of milk.
– Sweeter: Swap 1 tablespoon sugar for honey or maple syrup. Watch your browning.
– Baked-ish: Not the same, but you can bake at 425°F on a greased sheet 12–15 minutes, flipping once. Good, not fairground-amazing.
– Vegan: Plant-based dogs + flax egg (1 tablespoon ground flax + 3 tablespoons water). Use non-dairy milk with a splash of vinegar.

Frequently Asked Questions

Easy Homemade Corn Dogs Recipe

Make classic fair-style corn dogs at home with a crisp, golden cornmeal batter and juicy hot dogs. Perfect for parties, game day, or a fun family dinner.

No ratings yet

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 8 pieces hot dogs standard size
• ▢ 8 pieces wooden skewers or Popsicle sticks
• ▢ 0.75 cup yellow cornmeal
• ▢ 0.75 cup all-purpose flour
• ▢ 2 tablespoon granulated sugar adjust to taste
• ▢ 1 tablespoon baking powder
• ▢ 0.5 teaspoon kosher salt
• ▢ 0.25 teaspoon ground black pepper
• ▢ 0.75 cup buttermilk whole milk works too
• ▢ 1 pieces large egg room temperature
• ▢ 1 tablespoon honey optional, adds a hint of sweetness
• ▢ 4 cup vegetable oil for frying

Instructions

Preparation Steps

• Insert skewers into hot dogs, leaving a handle. Pat hot dogs dry with paper towels so the batter adheres well.
• In a bowl, whisk together cornmeal, flour, sugar, baking powder, salt, and black pepper.
• In a separate bowl, whisk buttermilk, egg, and honey. Pour wet ingredients into dry and whisk just until smooth. Let the batter rest for 5 minutes to thicken.
• Heat oil in a deep pot to 350°F. Maintain medium heat to keep the temperature steady.
• Transfer batter to a tall glass. Dip each skewered hot dog straight down into the batter, twisting to coat evenly. Let excess drip off.
• Fry 2 to 3 corn dogs at a time for 3 to 4 minutes, turning occasionally, until deep golden brown. Drain on a rack or paper towels.
• Serve hot with ketchup, mustard, or your favorite dipping sauces.

Notes

Tip: For extra-crispy crust, lightly dust hot dogs with flour before dipping. Keep fried corn dogs warm in a 250°F oven while you finish the batch. Leftovers reheat well in an air fryer at 375°F for 4 to 6 minutes.