Corn Dogs Recipe
Corn Dogs Recipe photo by Taste of Home

Corn Dogs Recipe

Read Reviews
4 15 14
Publisher Photo
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
Quick Test Kitchen Approved
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

Reviews for Corn Dogs

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Jun. 26, 2015

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

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."

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."

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!"

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."

Loading Image