Homemade Corn Dogs

Here’s a simple, classic recipe for making Homemade Corn Dogs — crispy, golden, and way better than anything from a box!

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Homemade Corn Dogs

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 8 corn dogs

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Ingredients:

• 8 hot dogs
• 8 wooden skewers (or popsicle sticks)
• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• ¼ cup granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 cup buttermilk (or regular milk with 1 tablespoon vinegar added)
• 2 large eggs
• 2 tablespoons melted butter
• 1–2 tablespoons honey (optional, for slightly sweet batter)
• Oil for frying (vegetable or canola oil works best)

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Instructions:

1. Prepare the Hot Dogs:
   • Pat hot dogs dry with paper towels.
   • Insert wooden skewers into each hot dog, leaving enough stick to hold onto.
   • Lightly dust the hot dogs with flour (helps the batter stick).
2. Make the Batter:
   • In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
   • In another bowl, mix buttermilk, eggs, melted butter, and honey (if using).
   • Combine the wet ingredients into the dry ingredients and stir until smooth and thick.
3. Heat the Oil:
   • In a deep fryer or large heavy pot, heat oil to 350°F (175°C).
4. Dip and Fry:
   • Pour batter into a tall glass (makes dipping easier).
   • Dip each hot dog into the batter, coating completely.
   • Immediately place into the hot oil.
   • Fry 2–3 at a time, turning occasionally, until golden brown (about 3–5 minutes).
5. Drain:
   • Remove and place on paper towels to drain excess oil.
6. Serve:
   • Enjoy hot with ketchup, mustard, or honey mustard!

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Tips:

• Keep batter thick: Thin batter will slide off — it should be like pancake batter, even a little thicker.
• Dry hot dogs well: Moisture will prevent the batter from sticking properly.
• Use a deep pot: So the corn dogs can float and fry evenly.

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Can Corn Dogs Be Refrigerated?

Yes!

• After frying, let the corn dogs cool completely.
• Store them in an airtight container or wrap tightly in foil/plastic wrap.
• They’ll keep well in the refrigerator for up to 3–4 days.

To Reheat:

• Bake at 350°F for about 10–12 minutes or until heated through.
• You can also air fry them for about 5–7 minutes for a crispy texture.
  (Microwaving works too, but they won’t stay as crispy.)

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How to Keep Corn Dogs from Cracking:

✅ Use a thick, smooth batter:
If your batter is too thin, it won’t grip the hot dog properly and can crack as it fries. The batter should coat thickly and cling.

✅ Pat the hot dogs dry:
Moisture on the surface of the hot dog will prevent the batter from sticking properly and can cause separation or cracking.

✅ Dust hot dogs with flour first:
Lightly flour the hot dogs before dipping them into the batter. This helps the batter stick tightly.

✅ Maintain proper oil temperature:

• Fry at about 350°F (175°C).
• If the oil is too hot, the outside will cook too fast and crack.
• If the oil is too cold, the batter can absorb oil and fall apart.

✅ Don’t overcrowd the fryer:
Too many corn dogs at once will drop the oil temperature and lead to uneven frying and cracking.

✅ Smooth dip and immediate fry:
Dip the hot dog in the batter smoothly and fry immediately — no waiting — so the coating doesn’t slide off.

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Quick Tip:

If you notice a small crack during frying, it’s okay!
Tiny cracks usually don’t affect taste and still end up delicious once dipped in ketchup or mustard. 😋

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