Indiana-Style Corn Dogs Recipe
Indiana-Style Corn Dogs Recipe photo by Taste of Home

Indiana-Style Corn Dogs Recipe

Publisher Photo
Among the best parts of the many fairs and festivals in Indiana are the corn dogs served there! My family loves corn dogs, so I fix them fairly often at home. —Sally Denney, Warsaw, Indiana
TOTAL TIME: Prep: 20 min. Cook: 5 min./batch
MAKES:12-16 servings
TOTAL TIME: Prep: 20 min. Cook: 5 min./batch
MAKES: 12-16 servings

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup yellow cornmeal
  • 1 tablespoon sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground mustard
  • 1/4 teaspoon paprika
  • Dash of pepper
  • 1 egg, lightly beaten
  • 1 cup evaporated milk
  • Oil for deep-fat frying
  • 12 to 16 wooden skewers
  • 12 to 16 hot dogs

Directions

  1. In a bowl, whisk the first eight ingredients. Whisk in egg and milk just until blended. Transfer batter to a tall drinking glass.
  2. In an electric skillet, heat oil to 375°. Insert skewers into hot dogs. Dip hot dogs into batter; allow excess batter to drip off. Fry, a few at a time, 2-3 minutes or until golden brown, turning occasionally. Drain on paper towels. Serve immediately. Yield: 12 to 16 corn dogs.
Originally published as Indiana-Style Corn Dogs in Country June/July 1990, p51

Reviews for Indiana-Style Corn Dogs

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Oct. 4, 2014

"My son and I don't like hotdogs and can barely stand the smell of them cooking. However, corn dogs are one of my husband's favorite snacks when he stops in gas stations, so we made these as a birthday treat for him. Both of us were very surprised to actually enjoy these. We followed the recipe, but the batter was too thick. We thinned it with enough milk to make the batter cling in a smooth layer. We also served these with honey mustard and jalapeño ketchup."

MY REVIEW
Reviewed Jul. 31, 2014

"These tasted alright, but were messy to make. When I'd dip the hot dogs in the batter in the glass I couldn't get the hot dogs back out easily. And once out the batter didn't stick to the hot dogs very well."

MY REVIEW
Reviewed Jun. 21, 2014

"I have my own Iowa State Fair corn dogs that we love but wanted to try this because this one uses evaporated milk instead of buttermilk like mine. This one also reverses the amount of cornmeal versus flour. Mine uses more cornmeal than flour. Mine is also made with a tall glass used for dipping the hotdogs into the glass with the batter for ease. Although different than mine, I liked it very much. Thanks for sharing."

MY REVIEW
Reviewed Sep. 4, 2012

"Made these corn dogs for labor day picnic. Everyone loved them!! Also experimented with this batter and made deep fried pretzels and cookies, sprinkled some powdered sugar on them... very yummy! Batter kind of tastes like funnel cake."

MY REVIEW
Reviewed Aug. 1, 2011

"Pouring the batter into a glass for dipping is brilliant!"

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