Corn Dogs Recipe
Corn Dogs Recipe photo by Taste of Home
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Corn Dogs Recipe

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Prepare corn dogs at home just like those at the fair. Says field editor Ruby Williams of Bogalusa, Louisiana, who shares this fun recipe, "Both kids and grown-ups will like this hearty snack."
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:10 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 10 servings


  • 3/4 cup yellow cornmeal
  • 3/4 cup self-rising flour
  • 1 egg, lightly beaten
  • 2/3 cup milk
  • 10 Popsicle sticks
  • 10 hot dogs
  • Oil for deep-fat frying


  1. In a large bowl, combine cornmeal, flour and egg. Stir in milk to make a thick batter; let stand 4 minutes. Insert sticks into hot dogs; dip in batter.
  2. In an electric skillet or deep-fat fryer, heat oil to (375°). Fry corn dogs, a few at a time, about 8-6 minutes or until golden brown, turning occasionally. Drain on paper towels. Yield: 10 servings.
Editor's Note: As a substitute for self-rising flour, place 1 teaspoon baking powder and 1/4 teaspoon salt in a measuring cup. Add all-purpose flour to measure 3/4 cup.
Originally published as Corn Dogs in Taste of Home October/November 1995, p64

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dboyd User ID: 3375751 228569
Reviewed Jun. 26, 2015

"try putting the batter in a tall glass and dip the dogs in it"

CookingUSA User ID: 7138853 16635
Reviewed Jun. 23, 2014

"I made these corn dogs on the built-in griddle on our stove. The recipe turned out very good tasting. However, the look of the dogs was nothing like the picture; mine were a lot more uneven, and did not look like they had been deep-fried. Also, I did not have evaporated milk on hand, so I used regular whole milk. I wonder if that made a huge difference in the batter consistency and cooking, even though the taste was still good."

becky66 User ID: 1915904 12334
Reviewed Aug. 31, 2013

"My daughter, who is a big corn dog fan, has made these numerous times for herself and friends. We use a skillet with about 1/2 inch of cooking oil, and also wooden skewers instead of popsicle sticks. For the batter, we have used all-purpose flour, which is what we always have on hand with a little added salt to taste. For her latest batch, she used mini sausages without the sticks. Although I corn dogs have never been a favorite of mine, I did try these and they were delicious. The batter cooked up light and tasty, without a heavy oily taste."

GWJ User ID: 7198045 200255
Reviewed Mar. 25, 2013

"Was making for only one little girl. So I halved the recepie except for the egg and added baking powder to the flour as I only had plain. I had to cut the hotdogs in half also as I used a sauce pan for the oil. I had not read the other reviews but mine worked just fine and they came out great. The four year old was happy!"

shiny0torchic User ID: 6958458 3148
Reviewed Nov. 25, 2012

"The recipe tasted like corn dogs, but I was just left with a giant mess on my hands. The batter dripped and stuck to my frier, making these guys impossible to get out. I ended up with corn dogs with half of their breading still on them and the other half stuck to the frier. This recipe wasn't worth the trouble to me, I probably won't make them again."

dschultz01 User ID: 1076910 200254
Reviewed Aug. 23, 2011

"Made these last night using some of the tips from other reviewers. They came out great! I did coat the hot dogs in corn starch first, and I added a couple tablespoons of sugar to the batter. I did use fat-free milk because that was all I had, but it still came out fine. I might have used just a little too much and made the batter a little thin, but they still came out fine."

cynthia43 User ID: 389561 13024
Reviewed Feb. 1, 2011

"What ya'll need to do is first off, soak the sticks for 10 minutes before putting the hot dogs on em, then your gonna roll your hot dogs in cornstarch, about 1/4 cup, mean while heat up for deep fryer, take1 1/2 cups of self rising cornmeal,1/2 cup flour, 3TBS sugar, 1 1/4 buttermilk, or 1% milk, add all together, roll your dogs in this then deep fry till golden brown, 2-3 minutes."

vizavis User ID: 4202709 6320
Reviewed Sep. 23, 2010

"For anyone who is having trouble making the batter stick, here is a trick: pour the batter into a very tall glass, completely dry the franks and roll them in cornstarch. Then just put in the sticks and dip into the glass to coat, using a rolling motion as you dip them. Have the oil heated to temp and just fry away. My mom made these often in just this way. Hope this tip helps."

Cherry605 User ID: 3525856 8701
Reviewed Sep. 25, 2009

"These where really good- although they were not a piece of cake to make!"

lbat User ID: 3033078 9385
Reviewed Aug. 28, 2009

"I had trouble with getting the batter to stick. I dusted the hot dogs with flour but that didn't help. I won't try these again. Not worth the effort and mess.


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